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Aug 6, 2010 01:22 PM

Grilled tenderloin question

I have a piece of beef tenderloin - maybe 1-1/2 to 2 lbs - that I'm planning to cook on my gas grill tomorrow. I'll probably just season it with salt, pepper, rosemary, not sure what else, and grill it over indirect heat until done to med. rare, then slice. Just wondering whether I should serve it with some kind of sauce, I happen to have a couple of rolls of scape butter in the freezer - how about if I do something with that? Or should I make a mushroom-red wine sauce? This is casual, outdoor dining, by the way, not fancy tablecloth and crystal.

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  1. Your ideas are great. I would just add horseradish cream sauce. It's great in the summertime, plus as you are grilling, you won't have seared the filet in a pan and gotten good fond to deepen the flavor of a wine sauce.

    4 Replies
    1. re: monavano

      I'd do chimichurri- fantastic summer flavors!

      1. re: jameshig

        Yes, I agree w/james. Any kind of fresh, green sauce or even a salsa seems more like summer to me than mushroom-red wine.

        1. re: BubblyOne

          Brilliant. Chimichurri it is. I am drowning in parsley.


    2. my preferred method of cooking is to first cook the meat in a low oven until the internal temp is near 100 degrees F. The finish on the grill to form a crust until the desired temp is reached. This helps ensure an even level of cooking edge to edge.

      1. Reporting back! I made one of the chimichurri sauces int the Chow recipe collection - the first one, I think - and it was fantastic with the beef. I ended up having to give the printed copy of the recipe to our dinner guest because he loved it. So success and thank you!

        As for the meat itself, I rubbed it with chopped fresh rosemary, olive oil and pepper (I think) and let it sit at room temp for a while. Put it over the (unlit) center burner of my gas grill with the two side burners on high. I was shocked at how quickly it cooked - turning over once. Beautifully even and nicely medium rare. No need to precook at all - it was perfect with very little attention. Took, at most, 30 minutes if that.

        Over and out.

        2 Replies
        1. re: Nyleve

          I agree with chimichurri. I do mine with a mix of mint and cilantro rather than parsley. I add red onion and a fresh hot pepper, along with lime juice, some sugar, fish sauce (instead of salt) and olive oil.

          1. Very nice results Nyleve. What about sides and drinks?

            1 Reply
            1. re: RealMenJulienne

              Well - it's summer and my garden is exploding. Sides were grilled zucchini, steamed thin green beans with butter, gorgeous corn from a local farmer and a sort of caprese salad of sliced heirloom tomatoess, fresh mozzarella and slivered basil on a bed of arugula. Starter was a layered goat cheese, basil pesto and sun dried tomato pesto torta served with a nice baguette. Dessert: peach and apricot free-form gallette with homemade peach ice cream. Yikes - that actually sounds good. I think I outdid myself.