← Back to Search Results
grilling, sauteeing
Grilled Hanging Tenderloin

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: About 6 servings

Ingredients

Hanging tenderloin:

  • 1 hanging beef tenderloin (about 3 pounds untrimmed, about 1½ pounds trimmed)
  • 1 teaspoon vegetable oil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Shallot garnish:

  • 1 tablespoon unsalted butter
  • 1 cup sliced shallots
  • Dash salt and freshly ground black pepper
  • 3 tablespoons coarsely chopped parsley
  • 2 tablespoons dry white wine

Directions

Preheat oven to 170 degrees. When tenderloin is untrimmed, this piece of meat is covered by a thick skin, especially at the tail, where there is a big lump of fat. Clean away the excess skin and fat, pulling it from the meat.

Rub the steak with the oil, then sprinkle with the salt and pepper. Place the steak on the rack of the hot grill so it is 2 to 3 inches from the hot ashes. Cook for about 4 minutes on each side, to mark it well and brown the exterior.

Remove to a tray, and place, uncovered, in the 170-degree oven to continue cooking in its own juices and relax, so it is pink throughout. Leave the meat in the oven for at least 15 minutes, but it can stay as long as an hour. Meanwhile, prepare the shallot garnish.

For the shallot garnish: Melt the butter in a skillet. Stir in the shallots, salt, and pepper, and sauté for about 2 minutes over medium heat, until the shallots soften. Mix the chopped parsley and wine into the shallots.

To serve: Pour the shallot garnish over the hanging tenderloin, cut the meat into thin slices, and serve with some of the garnish.


© 2001 Jacques Pepin
 

Nutritional Information

Nutrients per serving (% daily value)

608kcal (30%)
66mg (7%)
5mg (8%)
40mcg RAE (1%)
790mg
53mg
45g
0g
0g
5g
155mg (52%)
241mg (10%)
18g (89%)
44g (68%)
4mg (21%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

raos-cookbook Rao's Cookbook
by Frank Pellegrino
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?