Day 63- Beef Tenderloin

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November 22, 2012 by chicagogrilling365

I really wanted to get a filet and do a French-inspired dish but Gene’s didn’t have any so i settled on the tenderloin. While I was there I grabbed a couple packets of Bearnaise sauce; so much easier than making it from scratch and still tastes pretty good.

I just did a simple side of spinach to go with it. I was going to do shoestring french fries but I’ll save that for another day. I seasoned the steak with just salt and pepper, a lot of pepper.

I’ve never cooked a tenderloin before and wasn’t sure how long to cook it, it was extremely thick. Luckily, I love rare meat and this piece would be very hard to overcook.

I got a good sear on each side and took it off; it was still very rare, maybe even too rare for me. I put it back on the grill with the lid shut for just a couple minutes and then took it back off.

half eaten

Now it was perfect; nice cool center. I guess I was so hungry I forgot to take a proper photo of the completed dish. I remembered while I was eating and took a photo.

Thanks for reading!

K & J

Also, I didn’t know that a filet was a piece of the tenderloin. So Gene’s wasn’t out of them. Kurt just filled me in.

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