Wednesday, June 11, 2014

GRILLING: MARINATED BEEF TENDERLOIN(click here to print)

MARINATED BEEF TENDERLOIN




2 (16 ounce bottles of zesty Italian dressing)
1/4 cup low sodium soy sauce
1/4 cup dry red wine
1 garlic clove, minced
1/2 tsp lemon pepper
1 (5 to 6 lb) beef tenderloin, trimmed
Serve with horseradish cream sauce

Stir together the first 5 ingredients and pour into a large shallow dish or zip lock plastic freezer bag add tenderloin. Cover or seal and chill 8 hours turning meat occasionally.

Preheat grill to high heat. Remove meat from marinade, discarding marinade. Grill covered with lid 24 minutes, turning occasionally.  Reduce temperature to medium low heat grill; covered with lid, until meat thermometer registers 145(medium rare) or 160(medium). Let stand 15 minutes before slicing. Place tenderloin on a serving tray.

Nutritional Values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php

HORSERADISH CREAM SAUCE

1 (8 ounce) container sour cream
2 tbs. thinly sliced fresh chives
4 tsp. refrigerated horseradish
1 tsp lemon zest
1/2 tsp. ground pepper
1/4 tsp. salt

stir together first 6 ingredients in a small bowl. cover and chill 30 minutes.

All Fired Up Southern Living

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