Grilled Beef Tenderloin with Potato Packs
1 hr 15 mins
1 2 ½ lbs center-cut beef tenderloin roast
2 tablespoons coarsely ground black pepper
1 ½ tablespoons salt
2 tablespoons olive oil
1 ½ lbs fingerling potatoes, halved lengthwise
½ lb pearl onions, blanched in boiling water for 1 minute, drained, and peeled
12 garlic cloves
2 tablespoons minced fresh sage
¼ cup extra-virgin olive oil
½ cup sour cream
6 bacon slices, cooked and crumbled
¼ cup thinly sliced fresh chives
- Stir together pepper and salt in a small bowl, then add olive oil and stir until well combined. Rub spice mixture all over beef.
- Tear off eight, 2-foot long sheets of heavy duty Kingsford® Non-Stick Grilling Foil, and arrange in 2 stacks of 4 sheets, dull side up. Divide potatoes, onions, garlic, and sage between stacks, arranging in 1 layer in center of each piece of foil.
- Drizzle each with 2 tablespoons oil and season with salt and pepper.
- Working with the top sheet of foil, fold each side over potato mixture to enclose, then turn pack a quarter turn and repeat folding and turning pack with each piece of remaining foil. Make second pack in same manner.
To cook beef and potato packets using a charcoal grill:
- Open vents on bottom of grill. Fill chimney starter with 80 to 100 Kingsford® Charcoal Briquettes, and light. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
- Heat grill to medium-hot (about 30 minutes). Using long metal tongs, lift up one hinged side of rack and put potato packs, folded sides down, on portion of bottom rack with no coals on it. (One side of pack will be in direct contact with coals.) Cook potato packs, turning a quarter turn with tongs every 15 minutes, 45 minutes total.
- While the potato packs are cooking, sear beef on lightly oiled grill rack directly over hottest part of coals, uncovered, turning occasionally and, if necessary, moving around grill to avoid flare-ups, until well browned, 12 to 15 minutes total.
- Move beef to coolest part of grill, then cover with inverted roasting pan and grill, turning occasionally, until thermometer inserted diagonally into center registers 160°F, about 10 minutes, or to desired doneness. Transfer beef to a cutting board and let stand, loosely covered with a fresh sheet of Kingsford® Non-Stick Grilling Foil for 15 minutes.
Thinly slice beef, then remove potato mixture from packets and serve with sour cream, bacon, and chives.
Marinated Flank Steak
1 ½ pounds flank steak
- ½ cup vegetable oil
- ¼ cup red wine vinegar
- ⅓ cup soy sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 ½ tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- ½ teaspoon ground black pepper
- Combine all marinade ingredients in a medium bowl. Place flank steak in a shallow glass dish and pour marinade over the meat, turning once to coat thoroughly. Cover and refrigerate for 6 hours.
- About 30 minutes before you are ready to grill, light your Kingsford® Charcoal Briquettes.
- When coals are white, place steaks on the grill and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
The Original Hamburger
1 pound ground beef
2 teaspoons minced garlic
1 tablespoon steak sauce
- About 15 minutes before you are ready to grill, light your Kingsford® Charcoal Briquettes.
- In a medium bowl, mix together the ground beef, egg, and garlic. Stir in steak sauce until the mixture feels sticky. Form into 3 or 4 balls, and then flatten into patties.
- When coals are white, grill for about 10 minutes, turning once. The internal temperature should be at 160 degrees F when taken with a meat thermometer.
- Serve on buns with your favorite trimmings.