Grilled Beef Tenderloin
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
36
Sourness
42
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1.25 tsps
Kosher Salt2 cloves
Garlic1 cup
White Wine Vinegar1 cup
Cilantro Leaves (fresh)1 cup
Chives (chopped)Directions:
1
A half-hour before cooking, remove the medallions from refrigerator
2
Sauce: Put the shallots, garlic, vinegar, and all the herbs in a food processor and pulse until herbs are minced, with the motor running slowly drizzle in the olive oil until you have a thick sauce
3
Season with salt and pepper and the sauce is ready to serve
4
Prepare a grill or a stove top grill pan with a medium-high heat fire
5
Brush meat lightly with olive oil and season with salt and pepper
6
Place medallions on the grill and cook, without moving, until nice grill marks appear, about 4 minutes
7
Turn the medallions and continue to grill until an instant-read thermometer inserted into the medallions sideways registers about 120 degrees F, about 3 to 4 minutes more
8
Set aside on a cutting board to rest for 5 minutes before serving
9
Divide medallions among plates and drizzle with some of the sauce
10
Serve
11
Pass the remaining sauce at the table