Whole Grilled Beef Tenderloin with Red Apple Slaw

Whole Grilled Beef Tenderloin with Red Apple Slaw | 0 Comments
From Grilled Beef Tenderloin, Aired on Fri 6/10
Chef Jeff Henderson,
Instructions

WHAT YOU NEED

1 whole prime beef tenderloin, trimmed and tied

Kosher salt

Fresh ground black pepper

 

WHAT YOU NEED: Chimichurri Sauce

½ c. extra-virgin olive oil

½ c. red wine vinegar

¼ c. red onion, minced

2 tbsp. red bell pepper minced

2 tbsp. fresh flat-leaf parsley

2 tsp. chopped fresh oregano

2 tsp. minced garlic

¼ tsp. red pepper flakes

1 pinch Kosher salt

Freshly ground black pepper

 

WHAT TO DO

1.    Prepare a charcoal or gas grill on medium heat, the temperature inside the grill should be 350°-375.

2.    Season tenderloin generously with salt and pepper. Place the tenderloin on the grill over the direct-heat. Sear, turning as needed, until nicely browned on all sides, 8-10 minutes total. Move the tenderloin to indirect heat area. Cover the grill and cook for about 45 minutes to 1 hour for medium rare or until and instant-read thermometer inserted in the thickest part of the meat registers 134°.

3.    Transfer meat to a cutting board and rest for 15 minutes. Thinly slice the tenderloin against the grain and arrange on a platter. Spoon the chimichurri sauce over the meat. Serve warm.

 

In a bowl, whisk together the oil, vinegar, onion, bell pepper, parsley, oregano, garlic, red pepper flakes, salt and few grinds of pepper. Serve over beef tenderloin.

 

WHAT YOU NEED: Red Apple Slaw with Buttermilk Dressing and Manchego Cheese

½ c. buttermilk

½ c. mayonnaise

½ c. sour cream

2 tbsp. sugar

1 ½ tsp. Kosher salt

½ tsp. fresh ground black pepper

¼ tsp. garlic powder

2 tbsp. fresh mint leaves, chopped

1 head savoy cabbage, thinly shredded (Tip: use a Japanese slicer)

2 red Gala Smith apples, cored, seeded, thinly sliced wedges

2 black Arkansas apples, cored, seeded, thinly sliced wedges

4 oz. Manchego cheese, thinly sliced

 

WHAT TO DO

1. In small bowl, combine buttermilk, mayonnaise, sour cream, sugar, salt, pepper and garlic powder. Whisk ingredients until smooth, and then add mint.

 

2. In large bowl, combine cabbage, sliced apples and cheese. Pour buttermilk mix over slaw and toss well. Refrigerate until ready to serve.

 

WHAT YOU NEED: Grilled Sweet Potatoes

2 lb. sweet potatoes, peeled and sliced lengthwise (1/4 inches thick)

4 tbsp. olive oil

2 tbsp. finely chopped fresh Italian parsley

1 pinch of kosher salt

1 pinch fresh ground black pepper

 

WHAT TO DO

1. Prepare your grill for hot, direct heat. Combine olive oil, parsley, salt and pepper into a large Ziplock® bag.

2. Place the potatoes into the bag and coat with olive oil. Remove potatoes from bag and lightly sprinkle with Kosher salt and pepper to taste.

3. Lay sweet potatoes on the grill. Cover grill and cook until each side has grill marks, about 3-6 minutes for each side. Serve warm.

 

 

WHAT YOU NEED: Grilled Asparagus

1 bunch green jumbo asparagus, ends trimmed

3 tbsp. extra-virgin olive oil

1 pinch Kosher salt

1 pinch Fresh ground black pepper

1/2 lemon (optional)

 

WHAT TO DO

1. In a large Ziplock bag, combine asparagus, 2 tablespoons olive oil, salt and pepper; toss well. Remove asparagus from bag and place over a grill preheated to high heat. Cook, turning occasionally, until well-charred and tender, about 5 to 8 minutes.

2. Transfer asparagus to a large plate. Drizzle with remaining olive oil and lemon juice and serve immediately.

 

 

Ingredients
  • 1 whole prime beef tenderloin, trimmed and tied
  • Kosher salt
  • Fresh ground black pepper
  • ½ c. extra-virgin olive oil
  • ½ c. red wine vinegar
  • ¼ c. red onion, minced
  • 2 tbsp. red bell pepper minced
  • 2 tbsp. fresh flat-leaf parsley
  • 2 tsp. chopped fresh oregano
  • 2 tsp. minced garlic
  • ¼ tsp. red pepper flakes
  • 1 pinch Kosher salt
  • Freshly ground black pepper
  • ½ c. buttermilk
  • ½ c. mayonnaise
  • ½ c. sour cream
  • 2 tbsp. sugar
  • 1 ½ tsp. Kosher salt
  • ½ tsp. fresh ground black pepper
  • ¼ tsp. garlic powder
  • 2 tbsp. fresh mint leaves, chopped
  • 1 head savoy cabbage, thinly shredded (Tip: use a Japanese slicer)
  • 2 red Gala Smith apples, cored, seeded, thinly sliced wedges
  • 2 black Arkansas apples, cored, seeded, thinly sliced wedges
  • 4 oz. Manchego cheese, thinly sliced
  • 2 lb. sweet potatoes, peeled and sliced lengthwise (1/4 inches thick)
  • 4 tbsp. olive oil
  • 2 tbsp. finely chopped fresh Italian parsley
  • 1 pinch of kosher salt
  • 1 pinch fresh ground black pepper
  • 1 bunch green jumbo asparagus, ends trimmed
  • 3 tbsp. extra-virgin olive oil
  • 1 pinch Kosher salt
  • 1 pinch Fresh ground black pepper
  • 1/2 lemon (optional)

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