Bryan and I are avid grillers. I bought him a new grill/smoker for Father’s Day, so we’ve had even more occasion to grill. In fact, he withstood torrential downpours and golf ball sized hail to grill barbequed ribs on July fourth. I don’t remember the occasion on which we served the grilled tenderloin, but it looks like we were feeding a crowd – it was probably some family gathering.
I like my beef Medium Rare (as is pictured here), but you can certainly adjust for your taste. One thing about the tenderloin (if you buy a whole one untrimmed) is that you will have a tail end; the tail end is smaller and will be more well cooked than the larger portion, so this works out well if you’re feeding people who like beef at different temperatures. I usually buy smaller tenderloin cuts because I think both the flavor and texture is better.
I typically either grill or roast my asparagus; since the grill was pretty full, I roasted this batch. Either way, it’s easy and, in my opinion, it’s so much better than steamed asparagus. I think I’ve mentioned this before, but one of our favorite things is grilled bread. We typically use a Ciabatta because it holds up well on the grill, yet it’s nice and airy, so it gets crispy. For you local Detroiters, I recommend Vic The Breadman – he has a stand at the Royal Oak Farmer’s Market on Saturdays and the Franklin Village Market on Sundays. I don’t like cheese on my bread, but if you do, you could certainly add some shredded Parmesan, Asiago, or Romano cheese to the bread once you have flipped it.
INGREDIENTS (for Beef Tenderloin):
- 1-2 Whole Beef Tenderloins (trimmed of extra fat and silver skin- you can have your butcher do this)
- 1/2- 3/4 Cup Olive Oil
- 6-8 Cloves Garlic – finely chopped
- 1 TBS. Fresh Rosemary (or 1/2 TBS. Dried) – chopped
- 1 TBS. Fresh Thyme (or 1/2 TBS. Dried) – leaves only
- 2 TBS. Kosher Salt
- 2 TBS. Freshly Ground Pepper (can use seasoned pepper)
Add olive oil to a shallow glass baking dish or large bowl. Add tenderloin and cover with remaining ingredients. Roll tenderloin until well coated. Cover with plastic wrap and allow to marinate in the refrigerator for 2-4 hours – flipping at least once. Remove from refrigerator and allow beef to come to room temperature. In the meantime, heat a grill to high. Prepare the asparagus and bread for grilling (see below). Place tenderloin(s) on hot grill and sear on all sides. Reduce heat to medium (I usually turn off the center burner and just use burners on either side of meat). Depending on size of tenderloin and desired meat temperature, cook for 30-50 minutes. Remove from grill and allow tenderloins to rest for 15 minutes before serving.
INGREDIENTS (for Asparagus and Bread):
- 1-2 Large Bunches Asparagus – trimmed of tough ends
- 1 Loaf of Ciabatta, Sourdough, or Italian Bread – cut into 1 inch slices
- Olive Oil
- Kosher Salt
- Freshly Ground Pepper
Preheat oven to 425 Degrees or preheat grill to High. place asparagus on a baking sheet (cover with foil – for easy cleaning – if roasting in the oven). Drizzle generously with olive oil and salt and pepper. Roll asparagus until well covered in oil. For oven roasting: cook in oven for 7-10 minutes – flipping once. For grilling: place asparagus directly on grill (crosswise, so they don’t fall through), or in grill pan, and grill for about 3 minutes on each side.
Brush bread on both sides with olive oil. Add salt and pepper to one side only. Place (unsalted side down) bread on hot grill and heat until browned; flip and heat until browned on the other side. Serve immediately.