Beef tenderloin is a delicate and delicious meat. It is not the most economical cut of steak ho chi minh you can buy but it makes an extra special meal and if you see it on sale, you ought to buy it. This delicious steak is not difficult to cook, although it has to be cook quickly so it does not dry out.
The roast can be marinated or you can season it with a rub. Alternatively, simply cook it without using seasoning. Grilling is by far the best cooking method for tenderloin. Not only does the grill give it a great smoky flavor but also the intense heat cooks the meat fast, keeping it succulent and juicy.
Mexican Style Tenderloin
If you like Mexican food, you will love this recipe for the south of the border style steak. You will need to use both the broiler and the grill to make this recipe. Put four pints of cherry tomatoes on baking sheets and drizzle over some extra virgin olive oil. Season the tomatoes with salt and pepper and broil them for five minutes or until they burst. Let them cool a little. Read more at steak house ho chi minh.
Put a quarter of a cup of olive oil in a bowl with a thinly sliced red onion, some salt, and black pepper, a thinly sliced Serrano chili pepper, the juice from two limes, half a pound of crumbled feta cheese or queso fresco, half a bunch of chopped cilantro leaves and the tomatoes. Combine these ingredients gently so as not to break up the tomatoes too much. Taste it and add more salt and pepper if necessary.
Heat your grill to moderately hot. Rub some olive oil over four-pound beef tenderloin and use salt and black pepper to season it. Grill the meat, browning it all over until it is medium-rare. This will take about fifteen minutes. Transfer it to a cutting board and let it rest for ten minutes. Slice the beef and spoon the tomato dressing on top. Garnish with cilantro leaves and a drizzle of olive oil.
Herbed Tenderloin
For a classic flavor, you can add garlic and herbs to your beef instead. You will need a five-pound beef tenderloin for this one. Trim off any excess fat using a sharp knife and fold the thinner part underneath so the whole roast looks like an even thickness.
Tie it with kitchen twine to secure it and tie the twine every couple of inches to hold it in shape. Snip the silver-skin using a pair of scissors so the meat does not curl up while it cooks.
Mix six tablespoons of olive oil with eight minced garlic cloves, two tablespoons each of minced fresh rosemary and black pepper, a tablespoon of salt and a tablespoon of dried thyme leaves. Rub this mixture over the roast and set it to one side.
Preheat the grill to hot and grease the grate. Grill the meat, with the lid down, for five minutes, then turn it over and give the other side five minutes. Turn the grill down to medium or move the beef to a cooler part and cook it until a thermometer inserted into the center reads 130 degrees for medium-rare. This will take about fifty minutes. Let it rest for fifteen minutes, and then carve. For more information, you can visit steak ho chi minh.
