There’s usually ONE game per season where we amp it up a bit/splurge and serve beef tenderloin.  It’s so delicious and really, it’s hard to mess it up (other than committing the ultimate crime of overcooking it!).  So THIS game is the one where we’re dishing up a fabulous filet of beef.  I’m marinating in a balsamic vinegar mixture to add some tangy flavor, and then we’ll throw it on the grill at the tailgate the next day.  Vegetarians can enjoy salad and mashed potatoes and dessert – more beef for ME!

1 whole ~ 5 lb beef tenderloin, trimmed and tied
2 cloves garlic, minced
3 TSBP soy sauce
1/2 chopped flat leaf parsley
1/4 tsp dried rosemary
1 TBSP sea salt
1 TBSP red chili flakes
1/3 cup balsamic vinegar
1/3 cup extra virgin olive oil

Place beef in a glass baking dish.  Combine all other ingredients.

Pour the marinate over the beef.

Marinate for at least 4-6 hours or overnight in the fridge.

About two or three hours before cooking, remove the beef from the refrigerator to bring it to room temperature.

Pre-heat the grill – to roughly 400 degrees F. When the barbecue is ready, cook the beef for 2 minutes on it’s side and continue to roll it onto the next quarter every 2 minutes. Continue this process for 10-15 minutes or until it has a good crust.

Continue cooking for approximately 20 minutes at 350 degrees F. If you have a meat thermometer, the internal temperature should be at 120F. If you desire your meat a little more well done, continue cooking it a little longer. Remove from the grill and place on a platter. Cover loosely with foil to rest for 10-15 minutes before slicing and serving.

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