Tenderloin steaks worked great for me. This increases surface area for browning 30% which = more flavor.
Learned it from the book "Master of the Grill" from America's Test Kitchen. This along with MEATHEAD are the two books I always seem to reach for.
Slice tenderloin in half crosswise then pound them down to 3/4" rectangles. Make 1/8" deep cross-hatch slices (to help marinade soak in) then marinade in ziplock bag for 45 min at room temp then sauce them up when done.
Gas grill: Brown uncovered 3-4 minutes each side with primary burner on high & others off. Move to cool side, cover & cook 3-8 minutes longer until 145 degrees.
Charcoal: Spread a full chimney over 1/2 the grill then use same instruction as gas.
The book has 3 recipes for this method: Garlic-Lime, Lemon-Thyme and Spicy Orange-Ginger along with several other tenderloin recipes. However, I just used Fischer & Wieser Raspberry Chipotle Sauce.
Learned it from the book "Master of the Grill" from America's Test Kitchen. This along with MEATHEAD are the two books I always seem to reach for.
Slice tenderloin in half crosswise then pound them down to 3/4" rectangles. Make 1/8" deep cross-hatch slices (to help marinade soak in) then marinade in ziplock bag for 45 min at room temp then sauce them up when done.
Gas grill: Brown uncovered 3-4 minutes each side with primary burner on high & others off. Move to cool side, cover & cook 3-8 minutes longer until 145 degrees.
Charcoal: Spread a full chimney over 1/2 the grill then use same instruction as gas.
The book has 3 recipes for this method: Garlic-Lime, Lemon-Thyme and Spicy Orange-Ginger along with several other tenderloin recipes. However, I just used Fischer & Wieser Raspberry Chipotle Sauce.
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