Take your typical beef tenderloin marinade and punch it up when served with this delicious mustard and garlic infused sauce.
1 Beef tenderloin (about 4 – 6 pounds)
2 cloves garlic, minced
1 Tablespoon extra virgin olive oil
1 teaspoon Italian seasoning
1/4 teaspoon freshly ground black pepper
Garlic Mustard Sauce
1 cup plain non-fat yogurt
2 cloves garlic, minced
2 Tablespoons white wine vinegar
2 Tablespoons dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
In your favorite basting bowl combine 2 cloves minced garlic, olive oil, Italian seasoning and 1/4 teaspoon freshly ground pepper. Stir well and rub mixture over the surface of the beef tenderloin.
Set up coals for a central heating area with a space on one side devoid of coals. When coals are ready. Place the tenderloin on the center of your grill’s cooking grate. Sear over high heat for 3 minutes and turn. Move tenderloin over an area of the grill where there are no coals for indirect cooking. Cook until done, about 40 to 50 more minutes or until meat thermometer registers 140 degrees for rare.
Allow roast to stand for 10 to 15 minutes on a warm platter. Carve by slicing thinly across the grain of the meat. Serve with the following Mustard Garlic sauce.
MUSTARD GARLIC SAUCE: Combine yogurt, 2 cloves minced garlic, 2 Tablespoons white wine vinegar, mustard, salt and pepper. Keep covered and refrigerated until ready to serve. Makes about 1 – 1/4 cups of sauce.
Randy Ferguson from California provides this recipe for a side that “is great with grilled steaks, chicken, or seafood.
6 large white onions
1/2 red bell pepper, trimmed
1/2 green bell pepper, trimmed
1 carrot, trimmed and peeled
1 stalk celery
1 small tomato
1/3 cup extra virgin olive oil or substitute melted butter
2 Tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
Cut off the tops of the onions. Leave the bottom (roots) intact. Peel outer onion skin from the top down; discard the outer skin. Rinse onions in cool water and drain. Hollow out the centers, leaving two or three outer layers. Reserve the centers and chop fine. Finely chop red and green pepper, carrot, celery and tomato.
Combine 1/2 cup chopped onion with red pepper, green pepper, carrot, celery and tomato. Place in large mixing bowl. Add oil, Worcestershire sauce, salt, black pepper and cayenne pepper. Toss. Fill onions with equal amounts of the vegetable mixture.
Brush onions with additional olive oil. Place each onion upright in the center of a piece of heavy-duty aluminum foil. Bring up the edges and seal, leaving a small space for steam to expand.
Over indirect or medium heat place foil onion packets upright in the center of the cooking grate. Cook for 45 minutes to an hour. Check for tenderness and serve when done.
Rita Lenes of Washington state says that this is one of her favorite marinated dishes. “The lemon and onion slices add an extra touch of flavor”.
1/4 cup packed brown sugar
3 Tablespoons bourbon
3 Tablespoons chopped green onion
3 Tablespoon vegetable oil
3 Tablespoons soy sauce
1 Salmon fillet (1 to 1 – 1/2 pounds)
1 small lemon, sliced very thin
2 onion slices, separated into rings
In a small bowl combine brown sugar, bourbon, green onion, oil and sauce. Place salmon in plastic bag set into a shallow dish. Pour the marinade over the salmon; close the bag. Marinate in the refrigerator for at least an hour. Turn bag once halfway though the marinade time.
Remove the salmon fillets from the bag. Discard the marinade. Place salmon skin side down on the center of an oiled cooking grate or fish screen. Top with lemon and onion slices. Grill, turning once, 15 to 20 minutes or until the fish flakes when tested with a fork.
Also attributed to that same ol’ worn and tattered copy of Weber Grilling Times. Circa 1997.
Grill up a set of boneless chicken breasts with the following marinade, slice and lay gently on a bed of escarole. You will have an eye and taste bud pleaser.
2 large ripe mangoes, peeled and sliced
1/3 cup lime juice
2 Tablespoons sugar
1 Tablespoon minced gingerroot
1 Tablespoon honey
1/8 teaspoon cayenne pepper
4 boneless, skinless chicken breasts (5 or 6 ounces each)
2 large or 4 small heads of Belgium endive. Strip off only the leaves.
Escarole leaves, enough to make a bed beneath the grilled chicken
In a blender or food processor combine 1/4 of the mango slices, lime juice, sugar and ginger. Cover blend or process smooth.
In a small saucepan combine honey and pepper. Heat until mixture is warm.
Place chicken breasts on cooking grate. Grill chicken 10 to 12 minutes turning once and brushing with the honey mixture halfway though the estimated grilling time. Allow the chicken to cool. Slice diagonally into strips or cubes.
Line platter with escarole. Top with endive leaves. Arrange remaining mango slices and chicken slices on top. Drizzle with mango dressing.
Attributed to: My worn and tattered copy of Weber Grilling Times newsletter, circa 1997.