Spicy Grilled Beef Tenderloin Recipes

GRILLED BEEF TENDERLOIN RECIPE

Steps:

• Bring a 3 lb. beef tenderloin to room temperature by letting it sit out of the refrigerator for 30 minutes to 1 hour before cooking. Once ready to cook, preheat grill to medium-high heat. Mix 1 Tbsp. rosemary, 1 Tbsp. thyme, 2 Tbsp. garlic powder, 2 tsp. sea salt, and 2 tsp. black pepper in a bowl. Sprinkle both sides of the beef with seasoning, patting it down to coat it well.
• Grill for 30 minutes with the lid closed. Check often with a meat thermometer. For medium rare, grill until beef reaches an internal temperature of 135°F or 145°F for medium.
• Let the beef rest for 5-10 minutes before slicing. Serve, and enjoy!

GRILLED BEEF TENDERLOIN

Steps:

• A half-hour before cooking, remove the medallions from refrigerator.
• Sauce: Put the shallots, garlic, vinegar, and all the herbs in a food processor and pulse until herbs are minced, with the motor running slowly drizzle in the olive oil until you have a thick sauce. Season with salt and pepper and the sauce is ready to serve.
• Prepare a grill or a stove top grill pan with a medium-high heat fire.
• Brush meat lightly with olive oil and season with salt and pepper. Place medallions on the grill and cook, without moving, until nice grill marks appear, about 4 minutes. Turn the medallions and continue to grill until an instant-read thermometer inserted into the medallions sideways registers about 120 degrees F, about 3 to 4 minutes more. Set aside on a cutting board to rest for 5 minutes before serving.
• Divide medallions among plates and drizzle with some of the sauce. Serve. Pass the remaining sauce at the table.

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING

Steps:

• Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
• Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
• Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

GRILLED BEEF TENDERLOIN WITH GRILLED SPRING ONIONS

Steps:

• Preheat grill to medium-high.
• Grind the toasted spices in a spice grinder and add to a small bowl with cayenne. Fold the tail end of the beef under to create a roll of meat that is even in thickness. Tie with butcher's twine to secure. This will help the meat to cook evenly and to be handled easily. Once the tenderloin is tied, season the beef generously with salt and rub with the spice mix. Give it a little massage with extra-virgin olive oil.
• Place the tenderloin on the preheated grill and grill on all sides until it is very brown and charred on the outside. When the tenderloin is nice and brown on all the sides, move it to a cooler part of the grill and shut the grill and cook until it is cooked to the desired doneness (medium rare for me), about 20 to 25 minutes or so for medium-rare. If cooking indoors, put the meat in a preheated 375 degrees F oven to roast to the desired doneness, about 125 to 130 degrees F for medium-rare. Remove the meat from the grill or oven to a cutting board and let rest for about 10 minutes before slicing; this will keep the tenderloin very juicy.
• Meanwhile, toss the onions with extra-virgin olive oil and salt and place on the preheated grill. Grill until they are soft and charred. Remove from the grill and reserve.
• To serve, remove the string from the beef. Cut into relatively thin slices, but thicker if you prefer. Serve 3 slices of beef, for each serving, with the grilled onions and a spoonful of Horseradish Cream.
• MMMMM...BIG MEAT!
• Combine all the ingredients in a serving bowl. Taste for seasoning, adjust salt if needed. Easy peasy!

GRILLED BEEF TENDERLOIN SANDWICHES

Steps:

• Combine the first 4 ingredients; rub over meat. Refrigerate for 2 hours. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic. Brush with oil. , Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze garlic into food processor; add mayonnaise and yogurt. Process until smooth; chill., In a large nonstick skillet, heat olive oil and saute onion for 5 minutes. Reduce heat; cook and stir for 10-12 minutes or until onion is golden. Add mushrooms; cook and stir until tender. Add next 4 ingredients; cook until reduced slightly, Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before cutting into 4 slices., Serve warm on bread with garlic mayonnaise, arugula and onion mixture.

GRILLED BEEF TENDERLOINS

Steps:

• In a shallow dish, combine the first seven ingredients. Add steaks and turn to coat. Cover; refrigerate for up to 4 hours., Drain and discard marinade. Lightly oil the grill rack. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).