Herb Encrusted Beef Tenderloin - Grill Time Special

A special event or holiday gathering with family and friends might just require something different than the normal BBQ fare. Beef tenderloin could be just the right alternative. Pound for pound it is a cost effective way to serve a quality main course and this herb encrusted receipt will be sure to please.

Beef tenderloin can range in price from $6.99 to $12.99 a pound, depending on where you buy it and how it is trimmed. Unless you have a brother for a butcher, look for whole tenderloin that has been vacuum sealed packaged. Many of the big box stores carry them and typically they are in the 5 - 6 pound range of weight. Most are Choice cut meats. You will need to do the final trim, which is not difficult, and takes just minutes to complete. If you don't want to fool with it, then expect to pay the butcher the upper end price and you will have the same result.

Preparing the tenderloin for the grill is key to an award winning result. Here's how:

Step 1 - Trim. - Trim the excess fat from the tenderloin. Also be sure to cut off the silver skin that is normally on the one side. Use a sharp knife to cut and peel it off and don't worry if you take a little meat in the process. Left on, this skin will cause the tenderloin to curl when cooking.

Step 2 - Tie. - You will need some butcher twine to complete this step. The tenderloin has a thick end and a narrow end, called the tail. Fold the tail toward the head and tie with the butcher twine. Before you do though, season the interior of the tenderloin, with ground pepper and organic thyme. Use about one tablespoon of thyme and be fairly liberal with the pepper. Tie the meat with twine about every two inches.

Step 3 - Herb Encrusted Seasoning. - Place the tenderloin in a shallow pan or baking dish. Pepper both sides and rub with garlic. Use crushed garlic and apply liberally to all sides of the tenderloin. Mix two TBS of organic rosemary and one TBS of thyme together and sprinkle over all sides of the meat. Finally, pour about 1/3 cup of olive oil over it and make sure all these ingredients are rubbed in well. Cover, set aside and let it marinate 2-4 hours.

Step 4 - Grilling Time. About an hour before you are ready to grill bring the meat to room temperature. If you are using a charcoal grill prepare the coals so they are red hot ready. Gas grill users will want to preheat and make sure the grate is hot. When ready place the tenderloin on the hot grill. Careful, it will flame up. Be sure to turn the tenderloin so that all sides are exposed to the hot grill and each turn results in searing the meat. That will require about 3 - 5 minutes a side.

Step 5 - Prepare to Serve. When the internal temperature of the tenderloin reads 110 degrees remove the meat and place on a platter. Cover the entire platter with aluminum foil and let it rest for 15 -20 minutes. Internal temperature should rise to about 130 degrees which will result in a perfect medium rare cut.

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Herb Encrusted Beef Tenderloin - Grill Time special

A extra event or holiday gathering with family and friends might just wish something separate than the normal Bbq fare. Beef tenderloin could be just the right alternative. Pound for pound it is a cost sufficient way to serve a ability main policy and this herb encrusted receipt will be sure to please.

Beef tenderloin can range in price from .99 to .99 a pound, depending on where you buy it and how it is trimmed. Unless you have a brother for a butcher, look for whole tenderloin that has been vacuum sealed packaged. Many of the big box market carry them and typically they are in the 5 - 6 pound range of weight. Most are option cut meats. You will need to do the final trim, which is not difficult, and takes just minutes to complete. If you don't want to fool with it, then expect to pay the butcher the upper end price and you will have the same result.

Meat Casseroles

Preparing the tenderloin for the grill is key to an award winning result. Here's how:

Step 1 - Trim. - Trim the excess fat from the tenderloin. Also be sure to cut off the silver skin that is usually on the one side. Use a sharp knife to cut and peel it off and don't worry if you take a minute meat in the process. Left on, this skin will cause the tenderloin to curl when cooking.

Step 2 - Tie. - You will need some butcher twine to perfect this step. The tenderloin has a thick end and a narrow end, called the tail. Fold the tail toward the head and tie with the butcher twine. Before you do though, season the interior of the tenderloin, with ground pepper and organic thyme. Use about one tablespoon of thyme and be fairly liberal with the pepper. Tie the meat with twine about every two inches.

Step 3 - Herb Encrusted Seasoning. - Place the tenderloin in a shallow pan or baking dish. Pepper both sides and rub with garlic. Use crushed garlic and apply liberally to all sides of the tenderloin. Mix two Tbs of organic rosemary and one Tbs of thyme together and sprinkle over all sides of the meat. Finally, pour about 1/3 cup of olive oil over it and make sure all these ingredients are rubbed in well. Cover, set aside and let it marinate 2-4 hours.

Step 4 - Grilling Time. About an hour before you are ready to grill bring the meat to room temperature. If you are using a charcoal grill prepare the coals so they are red hot ready. Gas grill users will want to preheat and make sure the grate is hot. When ready place the tenderloin on the hot grill. Careful, it will flame up. Be sure to turn the tenderloin so that all sides are exposed to the hot grill and each turn results in searing the meat. That will wish about 3 - 5 minutes a side.

Step 5 - prepare to Serve. When the internal temperature of the tenderloin reads 110 degrees take off the meat and place on a platter. Cover the entire platter with aluminum foil and let it rest for 15 -20 minutes. Internal temperature should rise to about 130 degrees which will effect in a exquisite medium rare cut.

Herb Encrusted Beef Tenderloin - Grill Time special

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How To Make Extra-Delicious Soups, Sauces, Casseroles - One Special Secret

I just can't help it - I have an absolute passion for cooking. I love it! And please forgive me for tooting my own horn but if I do say so myself I've become pretty good at it. I'm not a "chef" because I don't "create" new dishes but I'm a master at seeking out great recipes and making them extra special by adjusting ingredients and flavors for my own family's preferences. People tell me all the time that I'm a great cook, but the truth is - I'm actually just a great recipe follower. I'm not secretive about it either - when anyone asks if they can have the recipe for something I've made, I'm flattered and eager to share it with them.

But I ran into a bit of a problem in that it seemed that no matter how precisely I wrote or relayed a recipe, friends often told me later that the dish didn't turn out as good as when I made it. I couldn't figure it out, so I took the time to think through my cooking process step-by-step and discovered the secret. It's such a fundamental thing for me because my mother taught me this so I assumed everybody cooked this way and I never thought to mention it in my recipes. Yet this small but important step makes all the difference in the world in creating a dish that goes from "pretty good" to "WOW! This is delicious!"

Meat Casseroles

Here's the deal. Almost all main-course recipes call for onions. For example, let's say you're making homemade vegetable soup. Most people will brown whatever meat it calls for and then cut up the onion and other vegetables and add them to the pot, then add broth or water and the called-for seasonings. That's the big mistake...

Whenever something calls for cooked onions and/or other fresh vegetables, always sauté the onions and vegetables first in a little olive oil and real butter. Do this in a separate pan from the rest of the ingredients (I use a deep skillet). Sauté until the onions are caramelized and soft and the other veggies (carrots, celery, peppers, etc.) are crisp-tender; about 15-20 minutes. Then add the vegetable mixture to the main pot.

What happens is that the flavors of the vegetables are greatly enhanced when they're sautéed separately - the caramelization process develops the flavor. With the "usual method" all ingredients are put into one pot at the same time and that wonderful vegetable flavor and aroma can't fully develop. The "sauté" step transforms all recipes with vegetables from "good" to "outstanding" and it's so simple!

Tips: Always try to purchase sweet onions for cooking (they're way more flavorful) but if they aren't available, add about 1 teaspoon sugar to regular onions as you're sautéing them. Any vegetables that are a little on the bitter side can benefit from a small amount of added sugar during the saute' process (and you can't taste the sugar in the final result).

It probably goes without saying but the "separate sauté step" does not apply to potatoes or tomatoes. Those can be added directly to the pot with the other ingredients.

I use this separate sauté method just about every single day because it seems that almost all recipes at least call for onions, if not other vegetables as well. I sauté the onions/vegetables before adding them to anything cooked - soups and stews, chili, meatloaf, crab cakes, quiches, scrambled eggs, salmon loaf, hamburgers, the works. If the recipe calls for onions or other veggies make it a given that they are sautéed separately first. The difference in flavor is truly amazing.

For more cooking tips, great recipes, and "must have" kitchen equipment, visit my website, listed below.

How To Make Extra-Delicious Soups, Sauces, Casseroles - One Special Secret

Patti Mays
Great Cooking Ideas

Patti Mays is an expert cook who shares down-to-earth tips, recipes and recommendations on her website, http://www.GreatCookingIdeas.com. Her upbeat site is all about delicious, easy cooking using ingredients that are affordable and easy to find. She has a large following because of her unpretentious style and humorous approach, yet her content is always rich in value. Patti and her husband live in Boise, Idaho where they are "happily retired from corporate life."

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