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Friday, July 9, 2010
Grilled Beef Tenderloin with Potato Hobo Packs
The potatoes have a unique flavor, with the garlic and sage. Make sure and buy the center-cut beef (it's a bit expensive). Served with sour cream and fresh chives, this meal is mouth-watering! From http://www.epicurious.com/ with some adjustments.
2 tablespoons black peppercorns (I just buy the spice shaker that has the built-in grinder)
1 1/2 tablespoons kosher salt
2 tablespoons olive oil
1 (2 1/2-lb) center-cut beef tenderloin roast, trimmed and tied
1 1/2 lb fingerling or baby Yukon Gold potatoes (about 16), halved lengthwise
1/2 lb pearl onions (about 16), blanched in boiling water 1 minute, drained, and peeled (or sliced white onion)
12 garlic cloves
2 tablespoons minced fresh sage
1/4 cup extra-virgin olive oil
1/2 cup sour cream
6 bacon slices, cooked and crumbled
1/4 cup thinly sliced fresh chives
Coarsely crack peppercorns. Stir together pepper and salt in a small bowl, then add oil and stir until combined well. Rub spice mixture all over beef.
Tear off 8 (2-foot-long) sheets of heavy-duty foil and arrange in 2 stacks of 4. Divide potatoes, onions, garlic, and sage between stacks, arranging in 1 layer in center of foil, then drizzle each with 2 tablespoons oil and season with salt and pepper. Working with top sheet of foil, fold each side over potato mixture to enclose, then turn package a quarter turn and repeat folding and turning package with each piece of remaining foil. Make second hobo pack in same manner.
To cook beef and hobo packs using a gas grill:
Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately low on 2 burners if your grill has 3 (or 1 burner if your grill has 2) and cook hobo packs, folded sides down, on grill rack, covered with lid, over moderately low burner(s) 40 minutes.
Meanwhile, sear beef on lightly oiled grill rack over remaining burner on high, covered with lid, turning over occasionally, until well browned, 12 to 15 minutes total. Reduce heat to moderate and cook beef, covered with lid, turning over occasionally, until thermometer inserted diagonally into center registers 120°F for medium-rare, about 10 minutes. Transfer beef to a cutting board and let stand, loosely covered with foil, 15 minutes.
Chop meat and place in hobo packs. Grill together 40 minutes.
Serve beef and hobo packs:
Thinly slice beef, then remove potato mixture from packages and serve with sour cream, bacon, and chives.