Grilled Beef Tenderloin in Red Wine Marinade
Posted in:
Beef
Sat, Feb 11, 2017, 08:35:00, 8 Yaers ago
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Directions
- In a bowl, stir together wine, oil, onion, parsley, garlic, bay leaves, and pepper.
- Pour over roast, and seal in a bag.
- LET STAND AT ROOM TEMPERATURE FOR AT LEAST 3 HOURS OR REFRIGERATE UNTIL NEXT DAY.
- Fold thin end of fillet under; tie securely with string to make fillet as evenly thick as possible.
- In the grill, create a hot zone with most coals on one side.
- Grill over the hot zone for 8 minutes, turning on all 4 sides every 2 minutes.
- Move away from the hot zone and cook until a meat thermometer reaches 115 - 120 degrees, turning every 5 minutes (about 15 - 25 minutes).
- Add salt generously.
- Let stand for 5 minutes.
Ingredients
6 pounds beef tenderloin, trimmed of fat2 cups dry red wine1/2 cup olive oil1 large onion, chopped1/2 cup parsley, chopped2 cloves garlic, minced2 whole bay leaves1 teaspoon peppersalt
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