Grilled Beef Tenderloin With Tarragon Butter

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If I were living in Paris, I would still have a BBQ set up in my cramped balcony or even on the roof of the building!

A classic French dish is Chateaubriand with Bearnaise Sauce but we’re on the cusp of summer. Who wants to stay indoors by the oven?

My solution was to take Chateaubriand outdoors, to the grill. The first thing I would need is some Tarragon Butter and it’s real easy to make but you’ll need at least a couple of hours to do it justice:

  • 1 Stick of salted butter, room temperature
  • 5 tbsp finely chopped fresh tarragon

1) Put your butter into a bowl and with a spatula mix in the tarragon until it’s incorporated entirely.

2) Scoop it out onto the middle a good sized piece of cling wrap. Fold over the cling wrap in half, thus covering your butter entirely. Now roll the encased butter horizontally until the cling wrap is entirely around the butter.

3) Hold the ends of the cling wrap with your fingers and twist the wrap around until it’s taute and you’ve formed a “butter sausage”.

4) Refrigerate for at least 2 hours before serving.

On to the beef tenderloin.

I’m not ashamed to say that I look through the weekly specials at the supermarkets. I try to limit my trips to two but sometimes going to 1 supermarket for 1 item is worth it. I saw beef tenderloin on special and the price seemed too good to be true. Upon reading the fine print I saw that the beef that was on sale was “ungraded”, which means I could be getting shoe leather or bovine manna!

I rolled the dice (kinda) and bought one whole tenderloin. I trimmed the meat of it’s tough silver skin, cut the steaks and got approx. 14. I had to grill a steak PDQ to see if the goods were well…good.

What do you think??? I went back & bought 4 more beef tenderloins. ;)

© 2007,
Peter Minakis

. All rights reserved.

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