Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers
 

Grilled Beef Tenderloin with Moist Herb Rub
 
  You'll need:
1 tenderloin, 2-1/2 to 3 #, trimmed. 

Then, mix together:
1/4 cup fresh parsley, minced,
2 tablespoons garlic, minced, (or to taste
1 tablespoon fresh chives, minced,
1 tablespoon fresh tarragon, minced,
1 tablespoon fresh thyme, minced,
1 teaspoon fresh oregano, minced,
Salt and plenty of freshly ground pepper to taste, and enough olive oil to make a very moist rub. 

Rub tenderloin all over with herb mixture. Sear, or “mark” beef on all sides on hot grill.  Turn grill to medium and cook, covered with vents open a bit, turning once or twice, until a thermometer reads 120 to 125 for rare, 130 – 135 for medium-rare, or 140-150 for medium.  Don’t over cook or meat will be dry.  Remove, cover loosely with foil and let stand 10-20 minutes before carving into 1/2” thick slices. 

To roast in oven:
Roast at 400-425  until desired doneness.  

Tips from Rita’s kitchen: 
Dry vs fresh herbs: Use about 3 times as much fresh herbs as dry.

More recipes, etc. on Rita's web site: www.abouteating.com 		 
 

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