Blackened Filet Mignon With Whole Garlic – a delicious recipe with center beef tenderloin, garlic, olive oil, salt, Kosher salt, Ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Using a small paring knife, cut eight very small slits in the tenderloin just wide enough to slide one clove of garlic into each slit.
2
Rub the meat with the oil then season with whole tenderloin with the seasoned salt, kosher salt, and pepper. Use 100% cotton kitchen string to tie the roast at 2-inch intervals for even cooking.
3
Arrange hot coals around a drip pan. Test for medium-high heat above the pan. Place tenderloin roast on a grill rack over the drip pan. Cover; grill for 1 to 1-1/4 hours or until an instant-read thermometer inserted into the thickest part of the roast reads 135u00b0F for medium rare. Remove meat from the grill. Cover with foil and let stand for 15 minutes. Remove string; slice and serve.
1209
kcal
Calories
85
g
Fat
2
g
Carbs
118
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 pounds center beef tenderloin roast, 8 cloves peeled garlic, 2 tablespoons olive oil, 1 tablespoon G. Garvin's seasoned salt, and more.
Yes, Blackened Filet Mignon With Whole Garlic falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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