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.