It can be quite expensive when you bring the whole family to a steakhouse for dinner. Today’s Secret Recipe will help you save a few bucks by making LongHorn Steakhouse’s grilled herb-rubbed beef tenderloin at home. This tenderloin is seasoned with LongHorn’s signature herb rub, grilled to perfection and then topped with a rich portabella cream sauce.
To complete this meal, serve the tenderloin with these recipes for garlic sauteed spinach and creamy mashed potatoes.
Enjoy!
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New Secret Recipe
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Ingredients:
- 1 whole beef tenderloin, 4-6 pounds
- Olive Oil
Portabella Cream Sauce:
- 1 tablespoon butter
- 2 cups sliced 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 & black pepper
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
Instructions:
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In a small bowl mix the rub ingredients.
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Have your butcher trim and discard the excess fat and silver skin from the tenderloin. Lay the tenderloin out with the smoothest side up. To ensure a consistent thickness on the grill, fold the tail end of the tenderloin under itself to form an even thickness. Tie the tenderloin snugly with butcher’s twine at 2-inch intervals and secure the folded end with two strings. Lightly coat the roast with oil. Season the roast all over with the herb rub.
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Prepare the grill for direct and indirect cooking (450 degrees F hot side; 250 degrees F warm side)
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Brush the cooking grates clean. Sear the tenderloin over the hot side for about 20 minutes, turning a quarter turn once every 4-5 minutes. Then slide the roast over to the warm side, loosely cover it with foil and cook until it reaches your desired doneness, 20 to 30 minutes for medium rare (125° to 130°F), turning once. Remove from the grill, loosely tent with foil, and let rest for 10 minutes. The temperature will rise 5 to 10 degrees during this time.
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Snip and remove all the twine from the roast. Cut the meat crosswise into 1/2- to 1-inch slices and arrange onto a serving platter. Garnish with fresh rosemary sprigs and serve warm with the sauce.
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To prepare the cream sauce, melt the butter in a saute pan. Add the portabella mushrooms and saute for 3 minutes. Add the white wine, soy sauce, salt, pepper, garlic powder and cayenne pepper. Add heavy cream and stir to combine. After 2 minutes add the chives.
Serves 10-12
Source: LongHorn Steakhouse
Enjoy!
Until Next Time… Be Well!
Kind Regards,
RSN
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The Alpine Secret For Healthy Weight Loss.
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