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Cynthia's Grilled Beef Tenderloin

Source of Recipe

From "Nathalie Dupree's Favorite Stories and Recipes"


Recipe Introduction

"Tenderloin is miraculous in its expansiveness. It is lovely roasted whole and then sliced thickly as a main course for a sit-down meal. Or, for a cocktail party, split in half lengthwise before roasting, and sliced thinly to serve with small rolls. I've had people stand around the platter sopping up the juices with the extra rolls. That's okay, too. It's named after Cynthia because it is what I cooked for her and Cliff's engagement supper. It was an early summer evening with just the right weather, as well as a pool reflecting the lights and a full moon. It was a perfect night—just what every bride wants for that special party."

List of Ingredients

â—¦ 1 beef tenderloin (about 3 ½ to 5 pounds), stripped of silver skin, fat, and gristle, and chain removed
â—¦ 2 cups low sodium soy sauce or tamari
â—¦ â…” cup dark sesame oil
â—¦ 6 large cloves garlic, chopped
â—¦ 2 tablespoons chopped fresh ginger


Recipe

Move the tenderloin to a ziplock plastic bag or container. Whisk together the soy sauce, oil, garlic, and ginger, and pour half of the marinade over the tenderloin. (If using a bag, fit inside a second bag facing the opposite direction to prevent leakage). Reserve the remaining marinade for the sauce in a separate container. Marinate the beef in the container in the refrigerator. Marinating for 1 hour is sufficient if you are in a rush, but I frequently marinate this overnight, or at least by morning for serving that evening. Much longer, however, will not help and will perhaps make the meat too soft.

Prepare a charcoal grill, if using, or preheat oven to 425 degrees.

Remove the tenderloin from the refrigerator 1 hour before cooking. Move to a preheated charcoal grill over low fire, covered, or place on a foil-lined roasting pan in the preheated oven. Cook, turning occasionally to brown all over, until the meat registers 125 degrees on an instant-read thermometer inserted into the thickest part of the tenderloin, about 30 to 45 minutes depending on thickness. Remove from heat and let rest before serving.

While the meat rests, add the reserved marinade to the pan drippings and bring to the boil, scraping the pan. Remove any excess fat. Slice meat and serve with sauce. The tenderloin may be roasted ahead and reheated. Serve hot or cold.

Serves 8 to 10 (or 20 to 25 at a buffet)