Sandy Hook

Sandy Hook

Friday, August 20, 2010

Recipe: Grilled Tenderloin via Houston, Denver and Nashville

I rarely eat red meat these days, but if I did, I could eat this entire tenderloin in one sitting even though it serves eight to ten people. It is exquisite. Some cold, crisp, seasoned asparagus along with parsley potatoes makes this an easy and elegant meal for entertaining.

1 4-5 lb whole beef tenderloin
1 cup dry red wine
2 bay leaves
3 cloves garlic, minced
1 tsp crushed pequin chilis or to taste
About 6 thick slices bacon
1/2 cup minced onions
1/4 cup + 1 tsp. good quality olive oil
1 Tbs. hot grated horseradish
1 Tbs. Worcestershire Sauce
8-10 large shitake or other meaty mushrooms, stems removed  (I used Portobello)

Combine wine, onion, bay leaves, ¼ cup olive oil, chilis and Worcestershire sauce in a shallow bowl or a heavy plastic bag. Trim any excess fat from meat and place in marinade, turning to coat both sides. Cover and refrigerate overnight.

Preheat grill to high or broil @ 550 degrees. While grill is heating with top down, using wooden picks to secure ends, wrap bacon around beef, allowing about 1 inch or more between slices. Place on rack. Grill about 5 minutes per side or until browned on outside and red to medium on inside.

(Note: I don’t know if it was because of the Denver altitude or what, but I always had to cook it a bit longer. A professional meat thermometer is a good thing to have).

If bacon becomes too browned, place foil over it or discard it. Remove steak from grill and let stand for 20 minutes.

While steak is resting, brush mushrooms with remaining olive oil and place on rack (I also brushed remaining marinade on shrooms while they were cooking). Grill until softened and keep warm.

Cut steak on the diagonal into thin slices. Serve with mushrooms on the side.

Tip: Keep plates and serving dishes warm inside or on top of oven. Food will stay hot longer. Enjoy.


  1. Holy beef.. If Melissa kicks the bucket, we should get Married. Guess who's coming to

  2. wow my mouth is watering!! I am no cook and would probably mess this up big time. Tim you have a wife... Leslie, marry ME, I'm starving here! LOL

  3. I love to cook and entertain. I miss it, so I thought I'd share a few of my favorite recipes from time to time.

  4. The thing is I don't eat really anything anymore.
    I forget to.
    So just let us know when you want company...Me and Sue will bring our appetite. lol

  5. I eat little red meat anymore myself. But that does sound and look terrific. And now, again, I probably won't keep my resolution to ease off the late snacks. Oh well.

  6. Five minutes on each side sounds perfect to me! No other way to eat tenderloin. Tell the chef I am available for adoption! BJ

  7. That image is courtesy of google but it's close enough. I'm from the school that says good meat doesn't need a lot of seasonings and what not. This is the one major exception. It does have a little kick to it but not enough to send you through the roof.

    I'll adopt anyone as long as they pay for the food. ; )

  8. Grrrr, Leslie!!

    My mouth is watering and my stomach is growling, and it's all you fault!!


  9. Tasty, great recipe.

    Reminds me, I use to post good recipies, I should get back to posting them again.

  10. I love recipes. I used to have a couple of hundred cookbooks. Now I only have about 20 - no room and I don't cook or entertain anymore, which is regrettable.

    One Christmas I put together cookbooks for the girls with recipes from and photos of family and friends. I guess they still have them.

    I think it would be fun if we published our favorites from time to time. It would be a nice change from politics. Beans, beans . . . (I have a good one for that when it gets a little cooler.)

  11. Tim, I wish I could forget to eat, LOL! Would do my ass good.

    Tnlib, that dinner looks a heck of a lot better than the one I'm about to have!

  12. Another reason that it is a shame we don't live near each other, Leslie! I love to cook. It's in my blood (Italian). I guess liberals and conservatives can all agree on good food.

    I'll share a secret with you. I had a cooking blog, but gave up posting--too much work to keep up two blogs. Anyway, feel free to browse recipes and use then. A friend of mine came up with my nom de blog: Isabella di Pesto. LOL!

  13. Isabella di Pesto: Sounds like a song. Like the site and the recipes look yummy, but I can understand why two blogs would be a bit much.

    Speaking of food, Hen's Teeth has an interesting post up called "Weighing In."

  14. I love to cook too, but have never used recipees. I fly by the seat of my pants.

  15. Ooooh! Meat! Beer! Meat! Beer!

    This looks great Leslie. I've copied into my recipe files and will be heading to Costco to get my tenderloin this weekend.

  16. TC: I think a lot of men are like you. And I think that's why you're more creative in the kitchen. I usually, but not always, tend to stick to a recipe the first time around - except for the use of salt. If I use it again, I'll make changes as I go and make a note in the margins.

    I use little to no salt and only in soups and stews. I measure out less than half of what is called for because salt reconstitutes itself and it is so very bad for you. It also toughens meat. This is why I don't like a lot of restaurants.

    Enjoy, Boomer.

  17. I try to use other spices instead of salt, unless it;s needeed to lower the boiling temperature.

    What matters is not the method. It's the edibility.

  18. Good Afternoon Ms.Leslie!

    I can see how folk's mouth's are watering ... it sound's absolutely great! I eat all color's of meat ... I know it's not healthy as some say, but it's been a part of my existence since a child, and I feel to stop at this point at 54 year's old wouldnt really benefit me much, beside's I enjoy indulgence and only try to avoid compulsion. :)

    Actually there's not much I can contribute as far as culinary stuff is concerned, beside's grilling meat out on the grill, 95% of the time I eat out, it work's economically fine for me, since I only feed myself, and it's convenient. But I meant as well to comment on the latest header atop your blog here ....concerning the Palin statement ...on New Hampshire and the rest of the Northwest ... "NO she didnt!!" Heh, heh, heh, heh, heh ... that ole gal need's to slow down before her own house pet's lose faith in her. No ... all caca aside ... I like the gal (I sure as Hell wouldnt dare vote for her though) .. I just cant believe some of these statement's considering this lady was a former Governor and Vice Presidential candidate is all. But no ... I havent read that before, so I couldnt sware to it if she actually said that or not, but it did catch my atencion. Perhap's when you live almost at the top of the globe, your sense of direction is different? ... I mean to Alaska for instance ... wouldnt New Hampshire be southeast? Either way though I reckon the ole gal screwed it up one way or another. :)

  19. I have a good recipe:

    brown rice

    ground turkey
    Mash ingredients in food processor with fresh parsley and chicken broth.

    And then call the dogs for dinner.

  20. Well, T.C., my good friend, I have to confess that I've never heard of using salt to lower the boiling temp. Why can't you just turn down the heat and maybe remove the pan for a couple of minutes? But I'm with you on the seasonings.

    RC: I did verify the quote and I have more coming if anyone wants to "refudiate" them. Just switched to one by Tommy Jefferson.

    Lisa: As poor as I am, that sounds absolutely gourmet. I might substitute raisens for the berries.