Grilled tenderloin of beef from Oprah

Oprah Winfrey has a new cookbook out, called The Oprah Magazine Cookbook. Many of the recipes are a bit more involved than a thirty minute meal would allow for, but there are some stunningly good recipes included. I found a few online at Oprah’s website, and here’s one that fits within the boundaries of a sixty minute meal anyway!

Grilled Tenderloin of Beef with Spicy Fresh Herb Vinaigrette
Created by Celia Barbour
From Great Food in the August 2007 issue of
O, The Oprah Magazine
Serves 8 to 10

Vinaigrette:

* 1 cup parsley leaves, loosely packed
* 1 cup basil leaves, loosely packed
* 1/2 cup mint leaves, loosely packed
* 1 Tbsp. fresh thyme leaves
* 1/4 tsp. red pepper flakes, or more to taste
* 1 large clove garlic
* 2 Tbsp. white wine vinegar
* 2/3 cup olive oil
* 1 tsp. kosher salt, plus more to taste

Beef:

* 1 tenderloin of beef, trimmed (about 5 to 6 pounds)
* 2 Tbsp. olive oil
* 2 tsp. kosher salt
* 2 tsp. cracked black pepper

To make vinaigrette: In a blender or the bowl of a food processor fitted with knife blade, combine herbs, red pepper flakes and garlic. Pulse until well chopped. Add vinegar and pulse to combine. With the motor running, slowly add 2/3 cup olive oil until vinaigrette is almost pureed. Add salt and adjust seasoning to taste. Transfer to a serving bowl and set aside.

To make beef: Preheat gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat. Brush meat with olive oil and sprinkle with salt and pepper. Place on grill, cover and cook 30 to 40 minutes, turning every 5 minutes. For rare beef, remove from grill when a meat thermometer reads 115° (120° for medium rare). Let sit 20 minutes; the temperature of the tenderloin will rise about 10 degrees and it will continue to cook. Slice and serve warm or at room temperature, topped with herb vinaigrette.