Break Out the BBQ – Glazed Beef Tenderloins and Herbed New Potatoes
I don't know about you, but I can smell summer in the air and that makes me happy. Finally, we'll be heading outside for some much needed sunshine. This also means that it's time to break out the grill. We've already dusted off ours and started gathering recipes for the summer ahead. This recipe for glazed beef tenderloins and herbed new potatoes is one of our new favorites. We served it with a tossed green salad and followed with fresh fruit for dessert. Here's how to make it:
1/3 cup steak sauce
1 1/2 tablespoons packed brown sugar
4 beef tenderloin steaks, about 1 inch thick (4 oz each)
8 small new potatoes (1 lb), cut lengthwise in half
2 tablespoons water
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary leaves, crumbled
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
- In shallow glass or plastic dish, mix steak sauce and brown sugar; reserve 2 tablespoons sauce. Add beef to remaining sauce (about 1/4 cup); turn to coat. Cover and refrigerate, turning beef 2 or 3 times, at least 1 hour but no longer than 24 hours.
- Heat gas or charcoal grill.
- In 2-quart microwavable casserole, place potatoes and water; cover. Microwave on High 3 to 5 minutes or until potatoes are just tender. Place potatoes on sheet of heavy-duty foil. Spray potatoes with cooking spray; sprinkle with rosemary, thyme and paprika. Wrap securely in foil.
- When grill is heated, place beef and packet of potatoes on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 7 minutes. Turn beef and potatoes; brush reserved sauce over beef. Cover and grill about 6 to 8 minutes longer for medium beef doneness; remove from heat. Sprinkle salt and pepper over potatoes.
Moms, what are your favorite summertime meals?