Recipe by Bobbie
"This is a simple treatment for tender cuts. No long marinating, no complicated basting sauce - just the steak and a little garlic."
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2 (2 inch thick) steaks
Perfect - simple is best with filets. No need for meat tenderizer. We just rubbed these with olive oil and minced garlic. If you let the steaks come to room temperature before grilling, you'll get a very tender steak and you don't want to ruin a filet.
I don't like to use meat tenderizer so I subbed seasoning salt and fresh cracked pepper. Simple and good. With tenderloin, you don't have to get fancy -- you want that great flavor of the beef to shine through and this is one way to do just that.
Very simple, very quick and very good. The flavor of the beef is enhanced, not hidden behind a marinade or sauce. We needed to add s+p at the table (which is why I gave this 4 stars), but I did use a light hand with the meat tenderizer.
This was exactly the type of recipe I wanted- something simple that would bring out the flavor of the grilled meat, and not take a lot of time or ingredients. This is a keeper!
Best Steak we have had at home in a long time.
i like it but i think it didn't need meat tenderizer
Excellent, I substituted season-all for the meat tenderizer.
easy, very good, didn't notice the garlic and wish we did.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Barbeque Beef Tenderloin Steak
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 500
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