By now, you have probably grilled almost every type of protein you can find at the grocery store and rubbed, slathered and coated your way to barbecue happiness. Sometimes grilling can seem a little more complex than it needs to be, especially if you are feeding more than just the two of you. Not today, this recipe for Grilled Beef Tenderloin is not only simple, it’s divine.
Great 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 the 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 talk kindly to the 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 tomatoes are a bed in which the beef shall lay after it’s cooled – so find some of the sweetest.
This is the perfect party food 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 is savory & sweet and with a few fresh herbs – a mouthful of wonder.
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, the 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 or in a covered container to take to a party or picnic. 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 covering. Enjoy!