Combine all dry ingredients and sprinkle over surface of roast. Insert meat thermometer so bulb is centered into thickest part. Grill 30 to 45 minutes depending on thickness of roast.
Turn 2 or 3 times.
Remove roast when meat thermometer registers 135\u00b0.
Allow to stand 15 minutes.
Carve into 1/2-inch thick slices.
Garnish with fresh herbs.
This recipe also good with pork.
eat until smoking. Sear the tenderloin roast in the hot oil until
00 degrees F. Rub the beef tenderloin with the olive oil and
Brush over entire surface of beef tenderloin.
Cover baking dish with
Crush garlic and rub vigorously on both sides of tenderloin. Let set for approximately one hour.
Put tenderloin on grill on medium heat for about 10 minutes per pound, turning occasionally. Cut tenderloin into steaks of your desired thickness.
Put steaks back on grill searing both sides until done to your pleasure.
o each slice of beef when served.
Steak
>tenderloin roast to room temperature before cooking.
Trim the tenderloin
o 400\u00b0F. Lightly season beef tenderloin with salt. Coat in peppercorns
nd white skin from the beef.
Tuck the ends under
tapered end of the tenderloin under the roast, then tie the entire
Prepare beef: Trim off excess fat with
Using butcher's twine, tie tenderloin at 1-inch intervals using
FOR SAUCE:
Brown beef bones, shallots, garlic and carrots
he center.
Trim the tenderloin and cut into filets; season
Herb-Roasted Beef Tenderloin:.
Heat oven to 400 degrees. Pat beef dry with
Preheat oven to 400\u00b0F.
Truss beef with butcher's twine at 3/4 inch intervals to keep its shape.
For the chermoula, combine remaining ingredients in a large bowl. Add beef and turn to coat.
Place beef on an oiled wire rack set inside of a baking dish. Roast for 30 mins, or until cooked to your liking. Cover and let rest for 10 mins. Remove twine and slice.
Serve beef tenderloin with lemon wedges, if desired.
epper to taste.
Season beef tenderloin on all sides with salt
igh heat; brush beef with olive oil. Place beef on griddle and
f butter.
Season the beef tenderloin with salt and pepper and
Heat sauce first.
Sauce recipe can be doubled and served with meat as an \"au jus\".
Leave tenderloin whole and form as a log. Fold under thin end.
Tie with string about 4 to 5 times to hold shape.