Who’s been grilling this wonderful weekend in October?
Who’s been grilling as often as possible to try and use up their propane before it is too cold to use it? That’s the category we fall into. As a result, we’ve been eating a lot more steak than usual. Not that you can’t grill other things. I guess we’ve just been jonesing for beef. Or rebelling against those Chickfila commercials.
Last Christmas, we were introduced (by my brother and sister-in-law) to a wonderful recipe for roast beef tenderloin from Bon Appetit. We’ve made it a couple of times ourselves, but when we have tried to find a beef tenderloin at the grocery store more recently, it’s been impossible. Small town North Dakota is annoying sometimes. The man behind the butcher counter actually argued with me when I asked him for one. “Why don’t you just get the steaks? They’re the same thing, just cut up.” Grrr….I know! Sometimes, you want the whole thing. And he’d be making more money if he would sell it to me. Crazy person.
Since we already had our hearts set on that tenderloin, we used this rub on our steaks instead. We’ll never look back.
I’ve adapted the recipe a little bit, so I’ll share my version here.
3 garlic cloves, chopped
1 tbsp. chopped fresh thyme (you can substitute dried for this, but it’s not quite as good)
2 1/2 tsp. kosher salt
1 1/2 tsp. ground black pepper
1 1/2 tsp. ground white pepper
Combine all that goodness together and rub it on your meat. You can add the rub to your meat up to a day ahead. I like to give the rub at least a few hours so it can get to be really good friends with the beef. If you’re putting it on steaks, use it sparingly. It can be too salty if you’re only using it on a couple of steaks and add too much. We have used this on beef tenderloin, filet mignon, sirloin steaks, and New York strip steaks. We cooked them all on the grill, and they were delicious. I’d tell you how long and what temperature and all that stuff, but the grill isn’t really my department. 😉
If you want to roast a whole tenderloin, click on over to Bon Appetit and use their instructions. You’ll need a few more ingredients than I’ve mentioned.
Next time you’re in the mood for steak, try this out! You won’t regret it.