Pat's Recipes
Pat Avetta's Tenderloin Recipe
2007
3 Tablespoons chopped fresh thyme
2 Tablespoons course sea salt
1 Tablespoon freshly ground black pepper
1 Beef Tenderloin, trimmed of all fat
Sprinkle ingredients on flat pan and roll the tenderloin in mixture until coated -
cover and chill for 3 hours.
3/4 cup extra virgin olive oil
2 Tablespoons chopped fresh parsley
Fresh garlic to taste - we use a full head - chopped coarsely
Stir together and massage into the tenderloin for at least one minute. Let stand at room temperature for 1 hour. Heat gas grill until extremely hot. Turn heat to low and sear tenderloin on all sides, and then continue to cook on low for approximately 15 minutes. A rare tenderloin is cooked to 125 degrees at center. Remove from grill and wrap tightly in heavy duty aluminum foil. Let tenderloin sit at room temperature for at least one hour. (We have learned that this is the secret to any good tenderloin recipe - the meat just melts in your mouth!) Bon apetit!