Garlicky Grilled Beef Tenderloin With Herbs 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:

• In a small bowl, combine oil, broth, mustard, vinegar, lemon juice, sugar, garlic and seasonings. Pour 3/4 cup into a shallow dish; add beef and turn to coat. Cover; refrigerate overnight, turning once or twice. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from beef. Grill, covered, over medium heat 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Turn once and baste with 1/4 cup reserved marinade during the last 5 minutes. , Let tenderloin stand 10 minutes before slicing. Serve with remaining reserved marinade.

Steps:

• Fold the thin end of the tenderloin roast under to make the meat an even thickness. Tie the roast at 1-inch intervals and transfer to a large rimmed baking sheet.
• In a small bowl, combine the olive oil with the garlic, pepper, thyme, marjoram, rosemary and salt. Rub the herb oil all over the roast and refrigerate for 2 to 4 hours.
• Bring to room temperature before grilling.
• Light a grill. Grill the roast directly over moderately high heat, turning often, until nicely charred, about 30 minutes for medium-rare.
• Transfer to a carving board and let rest for 10 minutes.
• Slice the roast 1/2 inch thick and serve.

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 1 1/2 to 2 inches (to help the roast keep its shape).
• Snip silverskin with scissors to keep roast from bowing during cooking.
• Then mix oil,rosemary,garlic,thyme,pepper and salt;rub over roast to coat.
• Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes,.
• Lubricate rack 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 the burner directly under 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:

• Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the salt, pepper, basil and rosemary; sprinkle evenly over meat. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes. Let stand for 10 minutes before slicing.

Steps:

• Fold the thin end of the tenderloin roast under to make the meat an even thickness. Tie the roast at 1-inch intervals and transfer to a large rimmed baking sheet.
• In a small bowl, combine the olive oil with the garlic, pepper, thyme, marjoram, rosemary and salt. Rub the herb oil all over the roast and refrigerate for 2 to 4 hours. Bring to room temperature before grilling.
• Light a grill. Grill the roast directly over moderately high heat, turning often, until nicely charred, about 30 minutes for medium-rare.
• Transfer to a carving board and let rest for 10 minutes. Slice the roast 1/2-inch thick and serve.

Steps:

• Season the tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and refrigerate for at least two hours and preferably overnight. Let it come to room temperature for 1 hour before roasting.
• Heat oven to 450 degrees. Wipe off as much garlic as possible. (It tends to burn.)
• In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown all over, 4 to 5 minutes per side. (If your skillet isn't large enough, cut the meat in half.)
• Place the skillet on the oven's middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.
• In a small bowl, whisk the crème fraîche, horseradish and orange zest. Season to taste with salt and pepper and serve alongside the tenderloin.