By now many of us have probably grilled almost every type of protein you can find at the grocery store and rubbed, slathered and coated our way to barbecue happiness. However for beginners, sometimes grilling can seem a little more complex than it needs to be, especially if you don’t have much experience using a grill. I recommend beef as a good option, and whether you start with some sort of steak, or even a more expensive cut of meat like a tenderloin, it doesn’t need to be complicated.
Good beef doesn’t require much handling, it’s perfect on its own. I am a believer in letting the ingredients speak for themselves and in this case – the meat stands alone. Beef tenderloin is not a cheap protein, it happens to be one of the most tender cuts you can buy, but that’s why you pay a higher price. If you are looking to save some money, my recommendation is to purchase “choice” beef and trim and tie it yourself, or if you kindly ask your butcher, he or she will do it for you.
Beef Tenderloin on the grill is a whole different experience than cooking it in your oven. After a heavy sprinkling of salt and pepper, it grills to perfection in a matter of minutes, leaving the center a light medium-rare because it will continue cooking as it rests. The condiments here are fresh tomatoes, which the beef shall be placed upon after it’s cooled – so find some of the sweetest.
This is a super easy meal because you can serve it slightly warm from the grill, or better yet, room temperature, to allow the juices to melt back into the meat. The combination of tastes are savory and sweet, and with a fresh handful of herbs sprinkled on top, it’s even better.
2 pounds of beef tenderloin, trimmed and tied
2 large tomatoes
1 cup cherry tomatoes
1/4 cup olive oil
2 tablespoons sherry vinegar
1/4 cup fresh parleys, roughly chopped
3 sprigs fresh basil leaves
1. Heat grill to 425 degrees. Clean and oil grates with cloth. Remove beef from any packaging and sprinkle heavily on all sides with salt and pepper.
2. Place meat on grill and cook first side for 5 minutes, flip over and cook other side 5 minutes. Roll meat on its side and cook for 4 minutes and repeat on remaining side (meat should register about 120 degrees). Remove meat from grill and place on a cutting board. Let rest for 10 minutes.
3. Slice tomatoes in half and place on a platter. Drizzle with vinegar and oil and lightly dust with salt and pepper.
4. Slice beef and place over tomatoes. Sprinkle with parsley and basil leaves. Serve immediately, or allow to cool completely before serving. Enjoy!