Peppered Beef Tenderloin with Roasted Garlic-Herb Butter

  1. Preheat the oven to 275.
  2. In a bowl, mix the pepper, salt, brown sugar, soy sauce, vinegar and 1 teaspoon of the olive oil.
  3. Rub 2 teaspoons of the paste all over each steak.
  4. Wrap the steaks individually in plastic and let stand at room temperature for 1 hour.
  5. Meanwhile, on a double-layer square of aluminum foil, toss the garlic with the herbs; drizzle the remaining 1 tablespoon of oil on top.
  6. Fold the foil to enclose the garlic and transfer to a baking sheet.
  7. Roast for 45 minutes, until the garlic is very soft.
  8. When the garlic is cool, squeeze the cloves from their skins into a bowl; add the herbs.
  9. Using a fork, mash the garlic with the herbs and butter.
  10. Spoon the garlic butter onto a sheet of plastic wrap, roll into a log and refrigerate until firm, 30 minutes.
  11. Build a very hot fire on one side of a charcoal grill or light a gas grill.
  12. Unwrap each steak and grill over high heat for about 7 minutes, turning once, for rare meat.
  13. For medium-rare, transfer the steaks to the cool side of the grill, close the lid and cook for 4 minutes longer, turning them once halfway through.
  14. Top the steaks with the garlic-herb butter and let stand for 5 minutes, then serve.

ground black pepper, kosher salt, brown sugar, soy sauce, apple cider vinegar, extravirgin olive oil, tenderloin, garlic, fresh thyme, fresh rosemary, fresh oregano, unsalted butter

Taken from www.foodandwine.com/recipes/peppered-beef-tenderloin-roasted-garlic-herb-butter (may not work)

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