Grilled Beef Tenderloin

Total Time:
18 min
10 min
8 min

4 servings

  • 4 beef fillet medallions, (about 6 to 8 ounces each)
  • Olive oil, for brushing
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • Sauce:
  • 3 shallots, sliced
  • 2 cloves garlic
  • 1/4 cup white wine vinegar
  • 1 cup fresh flat-leaf parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup chopped chives
  • 1/4 cup fresh tarragon leaves
  • 3/4 cup extra-virgin olive oil, plus more for brushing steak
  • 1/4 cup white wine vinegar
  • 1 1/4 teaspoons kosher salt
  • Freshly ground black pepper
  • A half-hour before cooking, remove the medallions from refrigerator.

  • Sauce: Put the shallots, garlic, vinegar, and all the herbs in a food processor and pulse until herbs are minced, with the motor running slowly drizzle in the olive oil until you have a thick sauce. Season with salt and pepper and the sauce is ready to serve.

  • Prepare a grill or a stove top grill pan with a medium-high heat fire.

  • Brush meat lightly with olive oil and season with salt and pepper. Place medallions on the grill and cook, without moving, until nice grill marks appear, about 4 minutes. Turn the medallions and continue to grill until an instant-read thermometer inserted into the medallions sideways registers about 120 degrees F, about 3 to 4 minutes more. Set aside on a cutting board to rest for 5 minutes before serving.

  • Divide medallions among plates and drizzle with some of the sauce. Serve. Pass the remaining sauce at the table.

  • Copyright 2005 Television Food Network, G.P. All rights reserved.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
    5661 F

    Not what you're looking for? Try:

    Grilled Beef Tenderloin with Grilled Spring Onions

    Recipe courtesy of Anne Burrell