Irons in the Fire Beef Tenderloin Recipe

Name: Irons in the Fire Beef Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Anaheim peppers, washed with stems and seeds removed; 8 scallions, white and tender green parts only; 2 cloves garlic, minced; 1/4 cup packed fresh cilantro, chopped; 8 limes, juiced; 1 cup olive oil; Salt and Pepper; 1 whole fillet (beef tenderloin), about 5 pounds; 6 ounces (10 tablespoons) unsalted butter, melted; Salt and Pepper; 1 baguette loaf; 1/4 cup olive oil; 2 teaspoons garlic powder

Servings: persons

6 Anaheim peppers, washed with stems and seeds removed
8 scallions, white and tender green parts only
2 cloves garlic, minced
1/4 cup packed fresh cilantro, chopped
8 limes, juiced
1 cup olive oil
Salt and Pepper
1 whole fillet (beef tenderloin), about 5 pounds
6 ounces (10 tablespoons) unsalted butter, melted
Salt and Pepper
1 baguette loaf
1/4 cup olive oil
2 teaspoons garlic powder

1
Heat the grill.
2
Place the peppers on the grill until the skins are charred then, using tongs, transfer them to a plastic bag to rest and peel them when cool.
3
Place the whole fillet on a utility platter, brush with melted butter, and season with salt and pepper.
4
Sear filet on all sides on hot part of the grill.
5
Move to indirect for medium rare.
6
Alternatively you can sear the fillet in a pan with oven safe handles and transfer pan to a preheated 425 degree F oven for about 30 minutes to reach the same internal temperature.
7
Allow meat to rest before slicing.
8
(On the episode we skewered the beef tenderloins on the sterilized shafts of old golf clubs, grilled them on the skewer, and sliced servings right off the skewer.
9
If you have a rotisserie skewer, you can do something similar.)
10
In the blender, combine the peeled peppers with the scallions, garlic, cilantro, and lime juice.
11
Blend these until a smooth consistency is achieved then, with the blender running, pour the olive oil in a thin stream through the feed opening.
12
Add salt and pepper, to taste.
13
Slice bread in half lengthwise, brush with oil, and season with garlic powder.
14
Grill briefly, cut side down.
15
Serve slices of fillet with sauce spooned over or on the side with slices of the bread as an accompaniment.

1084

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 Anaheim peppers, washed with stems and seeds removed, 8 scallions, white and tender green parts only, 2 cloves garlic, minced, 1/4 cup packed fresh cilantro, chopped, and more.

Yes, Irons in the Fire Beef Tenderloin 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.

That's it — enjoy your meal!

Irons in the Fire Beef Tenderloin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions