Ingredients

  • 2 cups dijon
  • ¼ cup fresh rosemary
  • ¼ cup fresh ginger, grated
  • 4 cloves garlic
  • ¼ cup worcestershire Sauce
  • 2 tbsp oil
  • salt, to taste
  • pepper, to taste
  • 2 whole beef tenderloins, trimmed for grilling

Directions

Trim the fat and silverskin from the beef tenderloins, creating two long and two short pieces, each about 3" across. (If your butcher does this for you, this becomes an easy recipe!) Combine all the remaining ingredients to make the sauce.

Rub 1/2 cup of the sauce into the tenderloins, and allow to marinate for at least 4 hours, or overnight if possible. Allow the beef to come to room temperature, then grill on high heat for 10-12 minutes, turning every 3 minutes to brown evenly. The center of each piece should be rare, and the ends medium-well, giving a full range of done-ness.

Allow the tenderloins to rest for 15 minutes, then slice into thin medallions and arrange in a spiral on a bed of lettuce or watercress. Drizzle the remaining sauce on the top of the spiral, and serve immediately.

Categories
Appetizers, Beef
MacGourmet downloadBuffet Tenderloin. To import, drag image to your MacGourmet recipe box.

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