Grilled Beef Tenderloin with Leeks

Grilled Beef Tenderloin with Leeks

When it comes to grilled beef tenderloin, all you really need is a good piece of meat and a simple preparation. The meat itself and its natural juices will always shine!

This dish was created for SABER Grills by Colleen Kennedy of Souffle Bombay. Bon appétit!

Grilled Beef Tenderloin with Leeks

My family loves beef tenderloin, I think my son would eat his body weight in it if he could. I make a whole beef tenderloin every Christmas as part of our traditional surf & turf menu. When I first started to do this years ago, I slaved away each year coating the tenderloin. making reductions, stuffing the meat etc. I wanted it to be “fancy”.  After all it was for Christmas Day.

By the time dinner arrived, I was knee deep in pots and pans and exhausted, not how I want to spend my holiday. Plus you know what? I’m not that big of a fan of stuffing a piece of meat as delicious as a whole beef tenderloin. It alters the way the meat cooks.

I eventually came to realize when it comes to beef tenderloin, all you really need is a good piece of meat and a simple preparation. The meat itself and its natural juices will always shine!

Our favorite way to enjoy beef tenderloin is grilled. I simply infuse good quality olive or grapeseed oil with lots of fresh garlic, salt and pepper.  Then slather the seasoned meat with it.  That…is it! The grill does the rest.Grilling a Beef Tenderloin

My son always volunteers to prepare the meat. That kid loves a good steak more than anyone I know, which must be why he always appears when it’s near. I’ve taught him how to cook a steak, however cooking a whole fillet is a different animal.

Somehow when it comes to meat, I just have an instinct as to when its done. My husband says it’s freaky. So I’ve tried to pass that on to my just-turned-14 year old son, showing him how the touch test works for beef as well as relying on smell, time and temperature. He’s really getting the hang of it.Grilled Beef Tenderloin

I look for a deliciously charred outside and a nice medium cook on the inside. To dress it up a bit for the holidays, I do a riff on Frizzled Leeks. Frizzled Leeks are thin slices of leek that you fry until crunchy and brown. I however want vibrant green, so I wilt some and crisp some. Once they are well seasoned they are irresistible and make your house smell delicious! Try to not eat them all as they come out of the pan…trust me!

Frizzled Leeks

Ingredients

  • 3-5 pound beef tenderloin
  • Kosher salt & pepper
  • 1/2 cup olive or grapeseed oil
  • 6 or more cloves of garlic, minced
  • For Frizzled Leeks
  • Oil for frying
  • 1-2 leeks
  • Kosher salt & pepper

Directions

  • Pat the meat dry and liberally season with salt and pepper. Allow it to sit for 15 minutes.
  • Combine oil, garlic and a pinch of Kosher salt. Stir it around and allow it to sit for at least 15 minutes for the garlic to infuse the olive oil.
  • Coat the beef with the oil. Be sure to get all of that garlic goodness onto the meat and into its crevices.
  • Allow the meat to sit at room temperature for 20-25 minutes.
  • Preheat your grill. Place meat on grill and cook on high until a nice crust forms and the meat easily releases from the grates. Flip it over. Repeat.
  • After both sides of the meat have a nice crust, move your meat to the top rack or over to one side via indirect heat and allow the grill to act like an oven to finish the meat to the temperature you desire.
  • Allow the meat to rest for 10 minutes before cutting (remember it will continue to cook as it rests).
  • While the meat is resting, slice your leeks into thin strips about 6 inches long. Fill a skillet with 2 inch or deeper sides with about 1 inch of oil. Heat the oil.
  • Test oil heat by placing a leek into the oil, if it sizzles loudly, it's ready. It will splatter, so stand back.
  • Carefully, in batches, fry your leeks until some are vibrant green and some begin to crisp and brown. If you want them all brown and crispy, go for it.
  • As soon as you remove each batch onto paper towels with a slotted spatula, season them well with salt & pepper.
  • Scatter them atop the whole fillet or over-top individual slices and enjoy!
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