Amazing Beef Tenderloin

[BigBassin144]

I said I'd post this recipe in the Seafood vs Meat thread, so here it is. This is a slight adaptation of an Emeril Lagasse recipe, which is very simple and very delicious.

Here's what you'll need:
1 Beef Tenderloin, whatever size you like
1/2cup spicy mustard
8-10 gloves garlic, depending on the size of the tenderloin and your taste for garlic
1 bunch fresh thyme (I used about 12-14 small sprigs)
1 bunch fresh rosemary (I used about 3-4 large sprigs)
Salt and Pepper

First, peel and very finely chop the garlic cloves, making them almost minced. De-stem the herbs and finely chop the leaves. Add the mustard (Emeril's called for Creole Mustard, I substituted spicy mustard), garlic, and herbs in a bowl and mix.

Emeril's version: preheat the oven to 400 or 425. Salt and pepper the tenderloin. Brown in a hot pan with some olive oil. Once the sides are nice and browned, take it off the heat, rub it with the garlic, mustard, and herb mixture. Stick it in the oven and cook until it reaches desired internal temperature (about 130-135* for slightly less than MR).

My version: Salt and pepper the tenderloin a few hours in advance. a couple hours before cooking, cover the entire thing with the mustard mixture. Let it sit, covered in the fridge, until about 30 minutes before cooking time. At that time, get it out to come up to room temp, or at least warm up from fridge temp. Forget the oven and go light the grill. grill the tenderloin until it reaches desired internal temp of 130-135*. I let mine get to about 125 on the thickest part so that part would make perfectly done leftovers the next day.

I made mine with potatoes and onions wrapped in foil and grilled, as well as carrots and parsnips cooked the same way (this mixture is also great roasted in the oven).



Sorry for the crappy cell phone pic.

BB

[BassinBandit]

It looks good....but we need to work on your plate presentation . In all seriousness it sounds good and looks good. Will have to try it.

[Bassboss]

Looks good! Why such small portions!

Definitely agree with the grill over the oven... good call!

[keithdog]

Sounds very tasty. Just might have to give that a try.

[BigBassin144]

Thanks guys! Hope you all enjoy it if you try it.

Originally Posted by Bassboss

Looks good! Why such small portions!

Definitely agree with the grill over the oven... good call!

lol Sammy, it was about 1-3/4" thick.

The reason the original recipe called for the oven is most of the mustard mixture on the meat sticks to the grates of the grill. That's why I put it on a couple hours before hand and let it soak in.

BB

[Bassboss]

Originally Posted by BigBassin144

Thanks guys! Hope you all enjoy it if you try it.



lol Sammy, it was about 1-3/4" thick.

The reason the original recipe called for the oven is most of the mustard mixture on the meat sticks to the grates of the grill. That's why I put it on a couple hours before hand and let it soak in.

BB

So two, maybe 3 bites!

How's mustard flavor the meat? Seems like it could be over powering if you add to much.

[BigBassin144]

Originally Posted by Bassboss

So two, maybe 3 bites!

How's mustard flavor the meat? Seems like it could be over powering if you add to much.

The longer you let it marinate, the stronger it will be. But a 1.5-2 hours was great. You get a hint of the mustard, garlic, and herb flavors without over powering the great taste of the tenderloin.

BB