. Couple of things hang much better in thick summer season air than the smell of barbecuing steak.
How can you not hang around a hot grill complete of steaks like a starving pet dog with your tongue dangling from your mouth? I blend the little herb shards with garlic– that stalwart of French Provençal cooking– and olive oil, then rub the paste all over beef tenderloin steaks. When the meat hits that even-hotter-than-the-air grill, instantly the garlic and herbs flare up and fill your nose, the herbs form a kind of latticed crust around meat, and the smoke from the herbs permeates into the steak.
I utilize beef tenderloin ideas for this recipe. The idea is less costly than the fillet because it is thinner at one end than at the other. For that reason, it’s normally cut up and tossed into Stroganoffs. I like it for a summer grill because I can slice up the long piece of meat into medallions that range from medium-rare to medium-well, which lets you satisfy a broad variety of tastes. This is one of my preferred all-time recipes: simple, hearty, and honest that tastes perfectly of ultra-tender meat and a salted, herby char. Perhaps this one need to likewise feature a Cosmetic surgeon General’s caution: extremely addictive.
- 2/3 pound beef tenderloin tips.
- Kosher salt.
- Newly ground black pepper.
- Leaves from 2 stems of rosemary.
- Leaves from 16 stems of thyme.
- Leaves from 2 stems savory.
- 6 leaves fresh sage.
- 2 cloves garlic, grated.
- 2 tablespoons olive oil.
Pre-heat a grill or grill pan over medium to medium-high heat.
. Rub the herb mix all over the beef.
Rate This Recipe
I do not like this at all.
It’s not the worst.
Sure, this will do.
I’m a fan– would advise.
Remarkable! I enjoy it!
Thanks for your ranking!