Beef tenderloin is inserted with thin slivers
of garlic and coated with crushed black peppercorns, grilled
and served with a caper mayonnaise.
Grilled Tenderloin
with Caper Mayonnaise
- 1 (2 1/2 to 3 pound) beef tenderloin
- 3 garlic cloves, cut into thin slivers
- 2 tablespoons olive oil
- 1 tablespoon black peppercorns, crushed
- 1/4 teaspoon salt
-
- Caper Mayonnaise (recipe follows)
- Pat meat dry with paper towels. Using
tip of sharp paring knife, make small slits all over meat. Insert
garlic slivers. Rub meat with oil. Press peppercorns onto meat.
Sprinkle with salt. Refrigerate, covered, for 2 hours.
- Prepare outdoor grill with hot coals on
one side, or heat gas grill on one side to hot.
- Sear meat on all sides over direct heat,
about 5 minutes total. Move to side of grill off of direct heat.
Cover grill; cook 12 minutes. Turn meat over; cook 12 minutes
or until meat thermometer inserted in center of meat register
145°F (60°C) for medium-rare. let stand 10 minutes before
slicing. Serve with Caper mayonnaise.
Makes 8 servings.
Caper Mayonnaise: Whisk
together 1/2 cup mayonnaise, 1 tablespoon olive oil, 2 teaspoons
Dijon mustard and 1 teaspoon fresh lemon juice in small bowl.
Fold in 1 tablespoon drained, chopped capers. Refrigerate 1 hour
to allow flavors to blend before serving.
