Grilled Beef Tenderloin Over Charcoal Yield: 6 servings.
Ingredients: 4- to 6-lb. beef tenderloin Kosher salt or sea salt to taste Freshly cracked black pepper to taste Instructions: 1. Trim excess fat off tenderloin. Season beef heavily with salt and pepper. Build a strong charcoal fire on one side of a kettle cooker. Over high heat, sear meat on both sides 10 minutes. 2. Move meat to other side of grill, with no coals underneath. 3. Place cover on grill, and open top vents 1 to 2 inches. 4. Cook 25 to 30 minutes or until instant-read thermometer reads 120 F for rare, 130 F for medium-rare, 140 F for medium. Remove meat from heat. Let rest 15 minutes. Slice. Recipe note: Adapted from The Thrill of the Grill by Chris Schlesinger and John Willoughby (Morrow). Nutritional Information per serving: Calories: 491, Fat: 25g, Saturated Fat: 10g, Carbohydrates: 0g, Cholesterol: 189mg, Sodium: 126mg, Protein: 62g, Fiber: (not available) Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/1recipes_galore2007-smallappliance http://groups.yahoo.com/group/1Recipes_Galore2007-drinks Check them out [Non-text portions of this message have been removed] Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/BBQGRILL-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/BBQGRILL-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
