Bbq Beef Tenderloin Roast Recipes

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.

Steps:

• Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer. Cover, and refrigerate for 30 minutes.
• Preheat grill for medium high heat.
• Brush grate with oil, and place steaks on the grill. Cook for 5 to 7 minutes per side, or until done.

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!

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.

Steps:

• Coarsely crack peppercorns (see cooks' note, below). Stir together pepper and salt in a small bowl, then add oil and stir until combined well. Rub spice mixture all over beef.
• Tear off 8 (2-foot-long) sheets of heavy-duty foil and arrange in 2 stacks of 4. Divide potatoes, onions, garlic, and sage between stacks, arranging in 1 layer in center of foil, then drizzle each with 2 tablespoons oil and season with salt and pepper. Working with top sheet of foil, fold each side over potato mixture to enclose, then turn package a quarter turn and repeat folding and turning package with each piece of remaining foil. Make second foil pack in same manner.
• To cook beef and hobo packs using a charcoal grill:
• Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
• Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Using long metal tongs, lift up one hinged side of rack and put foil packs, folded sides down, on portion of bottom rack with no coals on it. (One side of packages will be in direct contact with coals.) Cook foil packs, turning a quarter turn with tongs every 15 minutes, 45 minutes total.
• While foil packs are cooking, sear beef on lightly oiled grill rack directly over hottest part of coals, uncovered, turning occasionally and, if necessary, moving around grill to avoid flare-ups, until well browned, 12 to 15 minutes total. Move beef to coolest part of grill, then cover with inverted roasting pan and grill, turning occasionally, until thermometer inserted diagonally into center registers 120°F for medium-rare, about 10 minutes. Transfer beef to a cutting board and let stand, loosely covered with foil, 15 minutes.
• To cook beef and foil packs using a gas grill:
• Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately low on 2 burners if your grill has 3 (or 1 burner if your grill has 2) and cook foil packs, folded sides down, on grill rack, covered with lid, over moderately low burner(s) 40 minutes.
• Meanwhile, sear beef on lightly oiled grill rack over remaining burner on high, covered with lid, turning over occasionally, until well browned, 12 to 15 minutes total. Reduce heat to moderate and cook beef, covered with lid, turning over occasionally, until thermometer inserted diagonally into center registers 120°F for medium-rare, about 10 minutes. Transfer beef to a cutting board and let stand, loosely covered with foil, 15 minutes.
• Serve beef and foil packs:
• Thinly slice beef, then remove potato mixture from packages and serve with sour cream, bacon, and chives.
• Cooks' Notes
• To crack peppercorns, coarsely crush with a mortar and pestle or wrap in a kitchen towel and press with bottom of a heavy skillet.
• If you aren't able to grill outdoors, beef can be seared in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat, turning occasionally, until well browned, about 15 minutes total, then transferred to a large roasting pan with potato mixture scattered around it and roasted in middle of a preheated 450°F oven until thermometer registers 120°F, 20 to 25 minutes. Transfer beef to a cutting board and continue to roast potato mixture until vegetables are tender, about 5 minutes more. Keep vegetables warm in a bowl, covered, while beef stands.
• Editor's note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.

Steps:

• Let beef stand at room temperature for 30 minutes. Heat a charcoal grill to medium-high, and set up direct and indirect heat zones. Rub beef with oil; season generously with salt and pepper. Sear on all sides over direct heat until caramelized, about 5 minutes per side.
• Transfer beef to indirect heat, and grill, covered, turning occasionally, until a thermometer inserted into the center registers 125 degrees for medium-rare, 20 to 30 minutes. (Grilling time will vary depending on thickness of tenderloin.) Remove beef from grill, and brush with mint-chive butter. Let stand for 15 minutes before serving; untie.

Steps:

• Preheat oven to 425°. In a small bowl, combine the mustard, garlic, pepper, garlic salt and onion salt; brush over tenderloin. Place in a shallow roasting pan. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45 minutes., Remove tenderloin from pan; let stand for 10-15 minutes before slicing. Meanwhile, add broth to pan drippings, stirring to loosen browned bits; heat through. Serve with sliced beef.

Steps:

• In a small bowl, combine the first 11 ingredients. Stir in Liquid Smoke if desired. Place roast on a rack in a shallow roasting pan; pour ketchup mixture over the top., Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender. Remove meat to a serving platter and keep warm. Skim fat from pan juices and thicken juices if desired. Serve with beef.

Steps:

• Preheat oven to 375°F In a roasting pan, toss shallots with oil to coat. Season with salt and pepper.
• Roast until shallots are deep brown and very tender. Set the timer for 15 minutes, stir, turn over. Repeat 3 more times for a total of 60 minutes.
• In a large saucepan, combine beef broth and wine. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes (mine took 20). Whisk in tomato paste. Set aside.
• Pat beef dry. Tie up roast to that it will cook evenly. Sprinkle with thyme, salt and pepper. (Sure seems like a lotta salt, use Salt-Free Montreal Steak Seasoning instead). In a large roasting pan, set over medium heat on the stove top, sauté bacon until crisp. Transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
• Transfer pan to oven. Roast beef at 350°F until meat thermometer inserted into center registers 125°F for medium rare, about 25 minutes/pound. (Start checking with a meat thermometer after 1 hour). Transfer beef to platter. Tent loosely with foil.
• Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil, stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1-1/2 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots, and crumble the bacon. Season with salt (?) and pepper.
• Cut beef into 1/2 inch thick slices. Spoon some sauce over.
• Serve with a green salad and roasted vegetables.

Steps:

• Combine all marinade ingredients in heavy saucepan; mMix well.
• Bring just to boiling point.
• Remove from heat, and allow to cool.
• Place beef in a glass, enamel, or stainless steel pan.
• Pour cooled marinade over beef, and cover.
• Allow to marinate overnight in fridge.
• Remove from fridge several hours before roasting.
• Preheat oven to 450°F.
• Place meat in shallow baking pan, and pour marinade over it.
• Roast for 20 minutes, basting with marinade from time to time.
• Reduce heat to 350°F.
• Continue roasting another 20 minutes (or until beef reaches desired doneness).
• Remove from oven and let cool in marinade.
• Cut into thin slices and serve at room temperature.
• NOTE: This is best served rare to med-rare. It is most often done after 40 minutes of roasting, so please be careful not to overcook.