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Grilled Beef Tenderloin with Salsa Verde
1 2-3 # beef tenderloin
5-6 garlic cloves, smashed
3-4 Tbs. olive oil
2-3 Tbs. fresh cracked pepper
Kosher salt and/or Maldon sea salt
Preheat grill to medium.
Marinate beef, refrigerated, in a shallow dish or zip lock bag with smashed garlic, olive oil and pepper. Bring beef to room temperature for about 30 minutes before grilling. Remove from marinade and generously season meat all over with salt.
Place tenderloin on grill and close the top for about 5 minutes. Rotate beef a half turn to create an ‘x’, cover and cook another 4-5 minutes. Turn beef over and continue to cook another 8 minutes, or until internal temperature reaches 125 degrees (medium rare) using a meat thermometer.
Remove from grill and let rest at least 5-8 minutes. This is a very important step! Slice into 1/2 inch rounds, sprinkle with kosher or maldon sea salt and spoon salsa verde (recipe follows) over top.
Serves 4
Salsa Verde
1 bunch parsley, chopped
1/2 bunch cilantro, chopped
1/4 cup sliced almonds, toasted
3 Tbs. sherry wine (or red wine) vinegar
1/2 cup good quality extra virgin olive oil
2 teaspoon kosher salt (or to taste)
Fresh ground pepper
In a medium bowl, mix all ingredients together. Serve with meat, chicken, fish or vegetables.
Makes about 1 1/4 cup
Chef On The Move is a place to share my recipes, cooking demos and techniques, travel and adventure tips and all things related to good food from the source, good times and good living. My many years of cooking jobs in the restaurants, homes, test kitchens and TV studios in San Francisco, Italy, and in New York with Bobby Flay, the renown chef Eric Ripert, and currently with Martha Stewart, have given me a broad and diverse range of food knowledge. Here I combine my professional experience with my life-long incurable habit of leaving my home for adventure, travel, and the search for great food.
