Grilled Hanging Tenderloin

1. 1

   Preheat oven to 170 degrees.

2. 2

   When tenderloin is untrimmed, this piece of meat is covered by a thick skin, especially at the tail, where there is a big lump of fat.

3. 3

   Clean away the excess skin and fat, pulling it from the meat.

4. 4

   Rub the steak with the oil, then sprinkle with the salt and pepper.

5. 5

   Place the steak on the rack of the hot grill so it is 2 to 3 inches from the hot ashes.

6. 6

   Cook for about 4 minutes on each side, to mark it well and brown the exterior.

7. 7

   Remove to a tray, and place, uncovered, in the 170-degree oven to continue cooking in its own juices and relax, so it is pink throughout.

8. 8

   Leave the meat in the oven for at least 15 minutes, but it can stay as long as an hour.

9. 9

   Meanwhile, prepare the shallot garnish.

10. 10

    For the shallot garnish: Melt the butter in a skillet.

11. 11

    Stir in the shallots, salt, and pepper, and saute for about 2 minutes over medium heat, until the shallots soften.

12. 12

    Mix the chopped parsley and wine into the shallots.

13. 13

    To serve: Pour the shallot garnish over the hanging tenderloin, cut the meat into thin slices, and serve with some of the garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.