Grilled Herbed And Spiced Beef Tenderloin Salad

Day 142: The BBQ Queens’ Big Book of Barbecue

May 22, 2011

Another grilling recipe! Yes, I have found the grilling section of my local library and boy are there a lot of choices here. This is going to be fun! We had a friend who bought a new smoker and I thought smoking the meat for this recipe would be a nice option. I have never prepared anything in a smoker, but boy and I hooked. I want to buy my husband a smoker for father’s Day, but he told me he doesn’t want one. Maybe we can just go to our friends house and use theirs!

I am so glad that I picked up this cookbook! There are so many recipes that I want to make in it. I narrowed it down to two and will share with you one of them. The other one I made was the Blueberry Tart on page 295. This is not only a BBQ cookbook, but it takes you though the whole meal, not just the main course. So much information in between the covers of this 450 page book. I don’t want to return it to the library….there are so many more things I want to make.  How about Chive Pesto….I always have a garden full of chives!

The Ruling: We made this for friends and we all loved it. My friend saved her meat until the end as she was saving the best for last. Using the smoker worked out great! We could see the smoke rings in the meat. One thing that we did that was different from the recipe was we put all of the marinade in a food processor and doubled it and let it sit for 5 hours…..yumm! We also used a pork tenderloin and not a beef tenderloin and it tasted just as good.

Grilled Herbed and Spiced Beef Tenderloin Salad, page 341

Ingredients:

Dressing:

  • ½ cup mayonnaise
  • ½ cup freshly grated Romano cheese
  • 3 tablespoons Dijon mustard
  • 3 tablespoons fresh lime juice
  • 2 anchovy fillets, mashed
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • Tabasco sauce to taste
  • Kosher Salt and freshly ground black pepper to taste

Salad:

  • 2 large heads romaine lettuce
  • 4 large ripe beefsteak tomatoes, cut into wedges
  • 2 large ripe avocados, peeled, pitted, and diced
  • 6 slices bacon, cooked crisp and crumbled
  • 1 small red onion, chopped
  • ½ cup salted sunflower seeds, CornNuts, or other salty nuts

Grilled Herbed and Spiced Beef Tenderloin:

  • ¼ cup chopped fresh Italian parsley
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 2 cloves garlic, mince
  • 1 tablespoon coarse kosher salt
  • 2 tablespoons freshly ground black pepper
  • 2 pounds beef tenderloin, trimmed of any fat and silverskin
  • Handful of wood chips, soaked in water for at least 30 minutes before grilling

Directions:

  1. In a large, shallow glass dish, combine all the ingredients except the beef and wood chips.  Stir to blend, then add the meat and turn to coat thoroughly.  Cover and refrigerate for 1 to 2 hours.
  2. Prepare a hot indirect fire in a grill.
  3. Remove the meat from the marinade and pat dry.  Grill over the hot fire, searing it by turning it a quarter turn at a time until well browned all over, about 12 minutes total.
  4. Place the meat on the indirect side of the grill and tent a heavy duty aluminum foil or cover with a disposable aluminum pan.  Add the wood chips to the fire.  Close the lid and roast smoke until an instant-read meat thermometer inserted in the thickest part of the beef registers 125 to 130 degrees F for medium-rare, 25 to 30 minutes.  Transfer to a platter and let rest for 10 to 15 minutes before slicing.
  5. To make the dressing, combine all the ingredients in a medium-size bowl.  Stir to blend and check the seasoning.  Cover and refrigerate until ready to use.  (The dressing may be made the day ahead.)
  6. To make the salad, rinse and dry the lettuce and tear into bite-size pieces.  Toss with half the dressing.  Mound on a large platter and surround with the tomato wedges and diced avocado.  Sprinkle the bacon, onion, and sunflower seeds over the salad.  Arrange the sliced meat on top and serve, passing the remaining dressing at the table.
  7. To make the salad, rinse and dry the lettuce and tear into bite-size pieces.  Toss with half the dressing.  Mound on a large platter and surround with the tomato wedges and diced avocado.  Sprinkle the bacon, onion, and sunflower seeds over the salad.  Arrange the sliced meat on top and serve, passing the remaining dressing at the table.

 

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  MS. Simplicity offers monthly classes, click here to find out the latest offerings! For daily organizing tips find the MS. Simplicity fan page  here.

 If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

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Filed under Grill, Main Dishes, Salads

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