Grandpa's Grilled Beef Tenderloin with Roasted Garlic Butter
Prep time: 20 minutes Cook time: 10 minutes
INGREDIENTS
- 6-8 lbs trimmed whole beef tenderloin
- 1 tsp or more HEB Garlic Powder
- 1 tsp or more HEB Onion Powder
- 1 Tbsp or more HEB Kosher Salt
- 1 Tbsp or more fresh cracked pepper
- 3 tbsp Ottavio Grapeseed Oil
- 1 ea. whole large bulb of garlic
- 2 sticks unsalted Central Market European Style Butter
INSTRUCTIONS
1. Preheat your grill to 350F.
2. Season the meat evenly on all sides with the garlic and onion powder, salt and pepper. Allow to rest for at least 30min to allow flavors to develop and for meat to come to room temp to assure even cooking.
3. Grill meat over direct heat for about 3-4min per side then move the meat to the non-lit side of the grill and continue to cook until the internal temp of the beef reaches 130F (about 8-10 more minutes). Then remove from the grill and tent with foil and allow it to rest for 15-20min. The residual heat in the meat that is trapped under the foil will raise the temp of the meat 8-10 more degrees.
4. For Roasted Garlic Butter: (best done a day in advance to allow flavors to meld) Allow butter to sit at room temp to get soft, on a preheated 350F grill, cut the bulb of garlic evenly in half exposing the cloves inside. Place the garlic cut side up in a foil pouch and drizzle with olive oil and cover loosely with the foil. Grill for 30-45min or until garlic looked browned and is soft when pierced with a fork.
5. Remove from the grill and allow the garlic to cool, then squeeze out the roasted soft cloves into the butter, smash and mix the cloves well into the butter then refrigerate overnight. Place a dollop of the butter of each piece of warm steak.