Grilled Tenderloin of Beef

Good Foodie, Good Foodie I do neglect you don't I?  I spend more time writing my other blogs ,Keith's Space and Escapades than I do you it would seem....but that's what makes this blog the most exclusive of all my blogs...It's like an event when there is a new Good Foodie post!  I wish more of you would comment...Let me know I was doing a good job!

Enough about that!  Today, I have a nice recipe for beef that is certainly closest to my heart...with beef being my favorite meat, as my wife would tell you.

This Grilled Tenderloin of Beef is prepared with a spicy herb venaigrette. (The vinaigrette can be prepared several hours in advance of the beef.)


INGREDIENTS: 

 

Vinaigrette:

• 1 cup(s) (loosely packed) parsley leaves
• 1 cup(s) (loosely packed) basil leaves
• 1/2 cup(s) (loosely packed) mint leaves
• 1 tablespoon(s) fresh thyme leaves
• 1/4 teaspoon(s) red pepper flakes, or more to taste
• 1 large clove garlic
• 2 tablespoon(s) white wine vinegar
• 2/3 cup(s) olive oil
• 1 teaspoon(s) kosher salt, plus more to taste

Beef:

• 1 (5- to 6-pound) beef tenderloin, trimmed
• 2 tablespoon(s) olive oil
• 2 teaspoon(s) kosher salt
• 2 teaspoon(s) cracked black pepper

DIRECTIONS:

1. To make vinaigrette: In a blender or the bowl of a food processor fitted with knife blade, combine herbs, red pepper flakes, and garlic. Pulse until well chopped. Add vinegar and pulse to combine. With the motor running, slowly add 2/3 cup olive oil until vinaigrette is almost pureed. Add salt and adjust seasoning to taste. Transfer to a serving bowl and set aside.
2. To make beef: Preheat gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat. Brush meat with olive oil and sprinkle with salt and pepper. Place on grill, cover and cook 30 to 40 minutes, turning every 5 minutes. For rare beef, remove from grill when a meat thermometer reads 115 degrees (120 degrees for medium rare). Let sit 20 minutes; the temperature of the tenderloin will rise about 10 degrees and it will continue to cook. Slice and serve warm or at room temperature, topped with herb vinaigrette.

Serve with some scalloped potatoes-

and a nice red wine-

Enjoy! Eat Well My Friends!