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Posted by becca
- December 25, 2017, 09:20:41 PMI used my mortar and pestle to grind rosemary, garlic, a bit of Montreal steak seasoning, salt. Rubbed with EVOO, then the seasoning. Did Hezz's method, took it out around 130. That was perfect for us, after a 20 minute rest.
Posted by MaryM
- December 25, 2017, 07:05:00 PMWe did salt, pepper, garlic, rosemary and olive oil. It was delicious! Even my dad, who is finicky, enjoyed it!
Posted by hedgehog
- December 24, 2017, 10:44:24 AMYep, simple is perfect with tenderloin. I do like a little rosemary on mine, but totally optional.
Posted by becca
- December 23, 2017, 08:20:10 PMMary, tenderloin doesn't really need much. Just salt, pepper and garlic works.
Posted by MaryM
- December 23, 2017, 05:30:50 PMI have been thinking about this and searching online....I don't think my brothers will like the mustard or horseradish. I may use Rosemary, garlic, thyme, salt and pepper with some olive oil and use the cooking method as well. My middle brother is incredibly picky, as is my nephew. People think I am picky but he is REALLY picky!
Posted by becca
- December 23, 2017, 05:23:37 PMOh, I'll use that cooking temperature and method, if not the seasoning. Thanks for posting!
Posted by hezzier
- December 23, 2017, 07:42:17 AMIt was amazing. DH was deployed and my mom, MIL and FIL were with the kids and I for Christmas. We must not have had a weber charcoal grill at that point because otherwise FIL would have cooked it outside.
Posted by MaryM
- December 23, 2017, 07:34:59 AMThanks!
Posted by GoingNuts
- December 23, 2017, 07:34:47 AMWow, that looks great. I may have to give that a go!
Posted by hezzier
- December 23, 2017, 07:33:08 AMBeef Tenderloin with fresh herbs and horseradish
1/4 c olive oil
1/2 c prepared white horseradish, squeezed dry
3 tbsp grainy mustard
2 cloves garlic, minced
1 beef tenderloin, trimmed, about 4 lbs
course salt and ground pepper
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
In a large bowl, stir together oil, horseradish, mustard and garlic. Place beef in bowl and coat with paste. Cover and refrigerate 6 hrs or overnight.
Preheat over to 500. Line a large rimmed baking sheet with foil.
Transfer beef to baking sheet and season all over with 2 tbsp salt, rosemary, thyme and 1 tsp pepper.
Roast at 500 for 5-10 minutes and turn down to 425. Check the temp at 25 minutes. Roast until an instant read thermometer inserted in thickest part of beef registers 125 for medium rare. Tent beef with foil, and let rest for 15 min, slice just before serving.
1/4 c olive oil
1/2 c prepared white horseradish, squeezed dry
3 tbsp grainy mustard
2 cloves garlic, minced
1 beef tenderloin, trimmed, about 4 lbs
course salt and ground pepper
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
In a large bowl, stir together oil, horseradish, mustard and garlic. Place beef in bowl and coat with paste. Cover and refrigerate 6 hrs or overnight.
Preheat over to 500. Line a large rimmed baking sheet with foil.
Transfer beef to baking sheet and season all over with 2 tbsp salt, rosemary, thyme and 1 tsp pepper.
Roast at 500 for 5-10 minutes and turn down to 425. Check the temp at 25 minutes. Roast until an instant read thermometer inserted in thickest part of beef registers 125 for medium rare. Tent beef with foil, and let rest for 15 min, slice just before serving.