RE: [CH] Cookbooks
Boyle, Kris (kris.boyle@canada.cdev.com)
Tue, 14 Jul 1998 16:56:38 -0400
Linda,
> Would you mind sharing the recipe for the Grilled Tenderloin
> a la Housten Jet Set? It sounds great, and I'm really looking
> for something to make on the grill tonight.
Here it is - although it won't really do for tonight - it needs
an overnight marinade period:
Grilled Tenderloin a la Houston Jet Set
Jane Butel's SouthWestern Grill pg 85
1 (4-5 lb) whole beef tenderloin
1 cup dry red wine
1/2 cup minced onion
2 bay leaves
1/4 cup plus 1 teaspoon good quality olive oil
3 cloves of garlic, minced
1 tablespoon hot grated horseradish
1 teaspoon (or to taste) crushed pequin chiles
1 tablespoon Worcestershire sauce
about 6 thick slices bacon
8-10 large shiitake or other meaty mushrooms, stems removed
Combine wine, onion, bay leaves, 1/4 cup olive oil, garlic, horseradish,
pequin chiles and Worcestershire sauce in a shallow bowl or heavy plastic
bag. Trim any excess fat from steak and then place in marinade, turning
to coat both sides. Cover and refrigerate overnight.
Preheat grill to high or broil or 550F. While grill is heating, using
wooden picks to secure ends, wrap bacon around beef, allowing 1 inch
or more between pieces of bacon. Place steak on rack. Grill about 5
minutes per side or until browned on outside and rare to medium inside.
Brush mushrooms with remaining olive oil and place on rack when steak is
turned. If bacon becomes too browned, place foil over it or discard bacon
if not desired. Grill mushrooms until softened and keep warm. Remove steak
from grill and allow to stand for 20 minutes. Cut on the diagonal into
thin slices and server with mushrooms on the side.
Note - I actually did this with a flank steak (2 pounds) and did not
use the bacon. I cut down the marinade by half (except for the peppers
of course). I used fresh grated horseradish.
Kris