Cooking the Book: Grilled Tenderloin and Green Beans
It’s pretty convenient that the first post-butchery tenderloin post also allowed me to knock out a pretty big recipe from the grilling section of the cookbook. While Mr. Kitchenette and I will probably keep up with buying whole tenderloins once or twice a year, I doubt we’ll be using the meat to make this recipe again. I wouldn’t go so far as to call it a FAIL, but it was more trouble that it was worth.
It’s pretty hard to go wrong with this cut of meat, and we enjoyed the grill-ness cooking it over charcoal imparted (we tend toward the fancy lump stuff; I’d say stay away from the Matchlight for this one). But that was about it.
Grilling green beans didn’t sound like that great of an idea in theory and it turned out it wasn’t that great in process, either. Even if you can keep them from falling through the grate, some get kind of blistery and gross and others end up barely cooked. Between the nerve-wracking experience of trying to not overcook a huge, delicious chunk of meat and green bean management, this recipe proved to be a pretty high-stress cooking experience.
Pay close attention to the directions and your meat thermometer, especially if you are using a charcoal grill.
Oh, and Mr. K wants me to be sure to mention that you will find yourself in want of potatoes to go with this meal, so you might as well zap some partially done in the microwave early, wrap ’em in foil and throw ’em on the grill with everything else, lest you be sad later.
Grilled Beef Tenderloin with Green Beans and Blue Cheese Dressing
from Cooking for Two, 2011
For the blue cheese dressing
1 ounce Gorgonzola cheese, crumbled (about 1/4 cup)
2 Tablespoons milk
2 Tablespoons sour cream
1 small shallot, minced
1 teaspoon fresh lemon juice
1/4 teaspoon sugar
salt and pepper
For the tenderloin and beans
1 (1-pound) center cut beef tenderloin roast, trimmed
2 Tablespoons vegetable oil
salt and pepper
8 ounces green beans, trimmed
For the dressing: In a medium bowl, mash cheese and milk together with fork until no large clumps remain. Whisk in sour cream, shallot, lemon juice and sugar. Season with salt and pepper to taste and refrigerate until needed.
For the tenderloin and beans: Pat tenderloin dry with paper towels, rub with 1 Tablespoon oil and season with salt and pepper. Toss green beans with remaining tablespoon of oil and season with salt and pepper.
For a charcoal grill: Open bottom grill vents completely. Light large charcoal chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts). When coals are hot, pour them evenly in layer over half the grill, leaving the other half empty. Set cooking grate in place, cover and open lid vents completely. Heat grill until hot, about 5 minutes. For a gas grill:Turn all burners on high, cover and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). Adjust primary burner as needed to maintain grill temperature around 350 degrees.
Clean and oil cooking grate. Place tenderloin on hotter part of grill (cover if using gas) until lightly browned on all sides, 8 to 10 minutes, turning as needed.
Slide tenderloin to cooler part of the grill, cover and cook until meat registers 120 to 125 degrees on an instant-read thermometer (for medium-rare), 15 to 20 minutes. Transfer tenderloin to carving board, tent loosely with foil and let rest for 15 minutes.
While tenderloin rests, carefully place green beans on hotter part of grill, perpendicular to bars on cooking grate and cook until spotty brown and tender, 6 to 8 minutes. Transfer beans to serving platter and tent loosely with foil to keep warm.
Cut tenderloin into 1/2-inch thick slices. Drizzle beans with 2 tablespoons blue cheese dressing and serve with beef, passing remaining dressing separately.