"Since the weather is nice, and we're able to gather with friends and family more, let's get a large cut of steak that everyone loves, and carve it up to share. Australian grassfed beef saves you time because it cooks quicker, which means more time enjoying the meal with your guests."
Grilled Beef Tenderloin with Garlic Cream Sauce
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- Recipe Card
Prep time 30mins
Cook time 1hr
Serves or Makes: 8
Recipe Card
ingredients
Garlic Cream Sauce
- 1 cup sour cream
- 1 head of garlic, minced
- 2 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 green onions, green and white parts chopped
Method
To make the Garlic Cream Sauce:
Step 1
Combine all ingredients and mix well. Set aside. Note: This can sit on the counter for up to one hour before needing to refrigerate.
ingredients
Steak
- 1 1/2 pound Beef Tenderloin, trimmed and cut into 8, 2 inch thick slices
- Kosher Salt, to taste.
- Black Pepper, to taste.
To grill the Steaks:
Step 1
Season both sides of each steak generously with salt and pepper.
Step 2
Set grill to 250F degrees. Let steaks slowly come up to temp - targeting 115F degrees internally.
Step 3
Once steaks have reached internal temp take remove from grill. Increase grill temperature to 500F degrees.
Step 4
Return steaks to grill and sear on both sides for 2 minutes each or until desired doneness. Note: Keep in mind your temperature inside the steak is going to continue to rise by about 5 degrees once off the grill. I pull mine at 125F, to eat at 130F.
Step 5
Remove steaks from grill and allow to rest for 5 minutes before serving. Serve immediately topped with garlic cream sauce, and a garnish of chopped green onions.