Merry Christmas Eve from SteakMatters

With our stockings hung by the chimney with care and Run-DMC playing on the Rhapsody, Merry Christmas Eve from the Team at SteakMatters.com.

Whether you have been naughty or nice this year, our gift to you our loyal readers (besides our normal comedic commentary and observations) is the recipe for cooking this most opulent of cuts - the beef tenderloin.

You may remember this post originally appeared back in August of this year. An addendum to this recipe, which is below – if you are not hearty of soul and wish to stay inside, instead of grilling - take the following lead: preheat the oven to 500; place the trimmed cut into a roasting pan and season; once at temperature, place the covered pan in the over for 15mins; at 15mins, bring the temp down to 375 and leave covered for another 15mins; remove lid (to brown) and let cook until core temp of the thickest part reaches 130 degrees. (Note: If the meat needs additional browning to create a char, consider a short, low-heat broil before removing from the oven.) Once cooked to your liking, remove the roasting pan, cover and let stand for 10mins. Remove from pan and slice to preferred thickness. Enjoy with a nice red wine, a green veggie and a starch. Enjoy.

I usually marinate in with a coating of virgin olive oil (is there really any other kind), with minced garlic. I apply with a brush. Then salt and pepper. Let marinate for a couple, three hours. When you’re ready to cook, start the grill and get it up to 500+ degrees. Now I have a 3 burner grill, so what I do is once it’s up to temp, I put the meat on the grill, then turn down the burners directly under the meat, while keeping the other burner on high. I then cook, turn and baste the meat for about the next 45 mins. That usually gives me medium to well done on the ends, and medium in the middle. Plus you end up with a great char on the outside. Enjoy.