Grilled Tenderloin with Caper Mayonnaise
1 2 1/2 to 3 pound beef tenderloin
3 garlic cloves, cut into thin slivers
2 tablespoons olive oil
1 tablespoon black peppercorns, crushed
1/4 teaspoon salt
Caper Mayonnaise, recipe follows
Pat meat dry with paper towels. Using tip of sharp paring knife, make small
slits all over meat. Insert garlic slivers. Rub meat with oil. Press
peppercorns onto meat. Sprinkle with salt. Refrigerate, covered, for 2 hours.
Prepare outdoor grill with hot coals on one side, or heat gas grill on one side
to hot.
Sear meat on all sides over direct heat, about 5 minutes total. Move to side of
grill off of direct heat. Cover grill; cook 12 minutes. Turn meat over; cook 12
minutes for medium-rare. let stand 10 minutes before slicing. Serve with Caper
mayonnaise.
Makes 8 servings.
Caper Mayonnaise: Whisk together 1/2 cup mayonnaise, 1 tablespoon olive oil, 2
teaspoons prepared mustard and 1 teaspoon fresh lemon juice in small bowl. Fold
in 1 tablespoon drained, chopped capers. Refrigerate 1 hour to allow flavors to
blend before serving.
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