Grilled Beef Tenderloin-- Janet George/Gourmet Curiousities
1 Whole Beef Tenderloin, well trimmed, silver removed
1 lb. Crisco Shortening
1 Medium Onion, chopped
2 Tbsp. Salad Oil
2 Garlic Cloves, crushed (or more)
1/4 C. Parsley, chopped
1/3 C. Soy Sauce
1 tsp. Fresh Ginger, grated
1 tsp. Dried Rosemary, rubbed in hands
3 Tbsp. Red Wine Vinegar
1/2 tsp. Coarsely Ground Peppercorns
1 Large Bay Leaf
1 1/4 C. Beef Broth
1/4 C. Dry Red Wine, or more
Marinate the meat overnight.
Two hours before cooking time, or earlier, remove the meat from the marinade and blot it dry with a paper towel.
Use a spatula, dip into the can of shortening and slather it on the meat to about a one-inch thickness. Underside you may have to use your hands to coat, or put shortening in bottom of pan and put meat on it.
Get gas grill as hot as possible and place the meat on the grid. When shortening begins to drip, FLAMES BEGIN SHOOTING HIGH AND WIDE... UNTIL THE ENTIRE TENDERLOIN IS ON FIRE.
Let the fire burn in wild abandon until the shortening disappears. Meat should be charred perfectly. Have a sprinkling can of water on hand and as soon as the meat is sufficiently charred put out the flames out and stand back to avoid smoke, and put the cover down on the grill and put the temperature gauge on the grill on medium. In 20 minutes the tenderloin is done and ready to be sliced into filet mignon steaks or thinner to be served on herb buttered crusty french baguette slices. The tenderloin will be done from rare, to medium rare, to well done. The thicker end being the rarest.
Cucumber and Watermelon Salad with Hoisin-Lime Dressing
1 1/2 Lg. English Hothouse Cucumbers, cut into 1/2'' pieces (about 3 cups)
3 C. 1/2 '' cubes seeded watermelon
3 1/2 Tbsp. Fresh Lime Juice
3 Tbsp. Hoisin Sauce
1/4 C. chopped Fresh Cilantro
2 tbsp. Chopped Fresh Mint
1/3 C. coarsely Chopped lightly salted dry-roasted peanuts