Grilled Herbed Tenderloin
When it comes to special-occasion dinners, it’s reassuring to rely on a versatile trio of recipes that are proven winners. No need to reinvent a menu every time.
These do-ahead dishes can be served warm or at room temperature. Serve them buffet-style, if you’d like. The tenderloin recipe is an old standby; I’ve yet to find a better version. The tenderloin is marinated in a fresh-herb mixture and grilled (or broiled) until medium rare. Paired with a red pepper and onion marmalade, which is a substantial vegetable garnish, it’s perfect for serving on a plate or a buttered warm roll (with Dijon mustard). The baked orzo makes an ideal companion.
The rest of the menu is yours. I always add a salad--a bowl of romaine lettuce and tender greens or haricots verts, arugula and pine nuts, both with simple vinaigrette. Typically, a selection of cheeses with baguette slices follows. For dessert, choose a festive cake from your favorite bakery and pass a bowl of strawberries.
Place the tenderloin in a large plastic food bag. Combine the garlic, shallot, mustard, vinegar, oil, herbs, 1 teaspoon of salt and the pepper in a small dish. Add to the meat. Work through the bag to coat the meat. Tightly seal the bag to keep all the meat covered in the marinade. Place the bag in a bowl. Refrigerate the meat overnight, turning the bag occasionally. Let the meat come to room temperature before grilling.
Prepare a medium-hot barbecue fire with a few chunks of water-soaked wood. Alternatively, place the broiler rack 8 inches from the heat source; heat to medium-high heat. Drain the meat; reserve the marinade. Lightly sprinkle the meat with more salt.
Grill or broil the tenderloin until cooked as desired, brushing with the reserved marinade and turning as necessary. Depending on the heat, it may take as long as 15 to 20 minutes to cook the meat; an instant-read thermometer should register 125 degrees for medium rare, 130 degrees for medium. Tent loosely with foil; let the meat rest at least 10 minutes before slicing and serving.
Serve the meat hot or at room temperature. Cut it into thin slices close to serving time. Arrange the marmalade on a platter. Overlap the tenderloin slices attractively on the marmalade. Spoon accumulated pan juices over the meat. Garnish the platter with herb sprigs.
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