Grilled Beef Tenderloin
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 941
- Total Fat
- 81
- Saturated Fat
- 21
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 42
- Cholesterol
- 169
- Sodium
- 764
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
Ingredients
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 1/4 teaspoons kosher salt
Freshly ground black pepper
Directions
- 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.