A lot of our recent posts have focused on meals we've made on our grill, and this will be no different. I'm not sure what has gotten into us, but we're definitely using the grill more this year and for different applications, such as the one in this post, beef tenderloin.
I have to admit that I was a bit nervous for this (I've mentioned before that we have generally used the grill only for brats, burgers and hot dogs), so it was wading into new grilling territory for me.
On top of that, we planned our meal in advance, and while the weather looked like it would cooperate, as our chimney neared the end of its heating, it began to pour. So there was that.
But I managed to get the food on the grill -- and it came out great. The tenderloin was cooked perfectly, about medium rare, and the potatoes were nommy, too (although the purple ones turned out slightly drier; the fingerlings and reds were A-OK).
Marinated Grilled Tenderloin
(serves a bunch)
3 pound tenderloin
1 cup olive oil
2 tablespoons horseradish
2 teaspoons rosemary
1/2 teaspoon salt
Combine ingredients in a zip-top bag and let set for several hours before grilling.
But I managed to get the food on the grill -- and it came out great. The tenderloin was cooked perfectly, about medium rare, and the potatoes were nommy, too (although the purple ones turned out slightly drier; the fingerlings and reds were A-OK).
Marinated Grilled Tenderloin
(serves a bunch)
3 pound tenderloin
1 cup olive oil
2 tablespoons horseradish
2 teaspoons rosemary
1/2 teaspoon salt
Combine ingredients in a zip-top bag and let set for several hours before grilling.
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