Wednesdays Unplygged - Grilled Herb Rubbed Beef Tenderloin

"She said she usually cried at least once a day not because she was sad, but because the world was so beautiful and life was so short." ~ Brian Andreas

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share! 

Last week we were delighted by a surprise visit from my cousin who lives in Colorado Springs, then headed to North Dakota for a family reunion. Was saddened by messages when we were gone that a client I have known for a long time and who held a special place in my heart died in an accident on Friday... reminders of how those around us make our world beautiful and how life is so short.
RECIPE OF THE WEEKLove the herb rub on this grilled tenderloin... was soooo good! The recipe from Longhorn Steakhouse also included a portabella cream sauce which was ok, but it was the flavor of the tenderloin that was outstanding.

GRILLED HERB RUBBED BEEF TENDERLOIN

HERB RUB

• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 whole beef tenderloin, 4-6 pounds
• Olive oil

Mix rub ingredients in small bowl. Trim and discard excess fat and silver skin from the tenderloin, fold in tail and tie if necessary to make a uniform thickness. (Or leave if people like different degrees of doneness.) Coat tenderloin with olive oil and rub the herb mixture all over. Let let it rest for at least 45 minutes at room temperature (can rub earlier and refrigerate but should be air temperature when you grill).

Brush cooking grates clean and prepare grill for direct and indirect cooking. (450 degrees hot side, 250 degrees warm side)

Sear the tenderloin over the hot side for about 20 mintues, turning a quarter turn every 4-5 minutes. Then slide the roast over to the warm side, loosely cover with foil and cook until it reaches desired doneness, about 15-25 minutes... 120 degrees for rare, 130 degrees for medium rare, etc. Remove from grill, loosely tent with foil and let rest for about 10 minutes. NOTE: Take into consideration that the core temperature will continue to rise about 5-10 degrees during this period.

Snip and remove cooking twine if used, then cut the meat crosswise into 1/2-1 inch slices. Serve with sauce if desired.

PORTABELLA CREAM SAUCE

• 1 tablespoon butter
• 2 cups baby portabella mushrooms
• 1/2 cup chives
• 1/4 cup white wine
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 2 teaspoons soy sauce
• Pinch of cayenne pepper
• 1/4 teaspoon each kosher salt and black pepper

Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor who cooks