Tuesday, August 24, 2010

Grilled Marinated Beef Tenderloin

Normally we are pretty non-adventurous at home in terms of cuts of meats that we eat. It's not because we can't cook that or don't like it, it's more an issue of trying to keep our meat consumption -- and grocery spending -- down.

But it's nice to indulge every once in a while.

So we picked up a pound-and-a-half beef tenderloin recently and planned a great meal around it. Melissa, as is her wont, made an awesome marinade for the meat and we let that sit overnight.

Then we made our tenderloin meal on the grill. We also made some potatoes and some green beans, both cooked in aluminum pouches on the grill. (And all potatoes and green beans were acquired from the West Allis Farmers Market.)

The potatoes and green beans were each sprinkled with olive oil, salt and garlic, then wrapped up in an aluminum pouch.

Grilled Marinated Beef Tenderloin
1.5 lb beef tenderloin
4 limes, juiced
1 teaspoon salt
chili powder
cajun seasoning
Worchestire sauce

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