Anyone care to share a good recipe/marinade for a beef tenderloin? Wanna grill one saturday evening. I have done the Italian Dressing thing with various additives which is good but want something different.
Had a caterer friend tell me to try marinading it in a bottle of Mrs T’s Spicy Bloody Mary Mix. Not a Bloody Mary fan so not sure if wanna go that route yet.
Anyway, thanks to any & all suggestions.
06 200 Bay Scout 150 Yam
Our personal preference is fresh ground black pepper and Kosher salt rubbed on the whole trimmed tenderloin and allowed to sit at room temp for about 30 minutes prior to grilling rare/medium rare.
Over the holidays last year, my sister prepared a marinade for a whole beef tenderloin using one cup of olive oil, one cup of Dale’s Sauce and one cup of red wine - the tenderloin marinated all day in the refrigerator, and she actually roasted it in the oven. Turned out mighty tasty, but I’d recommend using less Dale’s as that stuff is pretty salty…
31 Contender
Carolina Skiff J16
Salt and Pepper
Karma is 360 degrees
Thanks, will try that and yes Andi, that Dales is SALTY. I think if u need some Dales & don’t have any just add a couple tablespoons of salt to bottle of Worcestershire.
Thanks again!
06 200 Bay Scout 150 Yam
To really kick it up a notch, split it open and stuff it with a couple of lobster tails, then tie it back up with some butchers cord. 
Capt. Larry Teuton
Cracker Built Custom Boats
rub it down really good with regular mustard; then salt and pepper. that’s the ticket.
Salt/Pepper/Garlic Powder, (or such) Cook in oven on rack at 450 for 20 mins, then down to 275 for about 15 mins. Should be Med Rare.
Thanks all for the replies. I trimmed it up & rubbed down with olive oil then Kosher salt & pepper. Put it on grill on high heat to sear a little then turned down for couple beers. It was awesome.
If I can get a deer I have an awesome recipe for a stuffed backstrap. Will take pics & share if I get it done. If not may use a flank steak to do it. Got some family/friends that want it now.
By the way Penny, I have used your spaghetti sauce ever since you posted it quite awhile back. Even in my Lasagna that I thought was the best till trying yours…ego right…lol…Still think you need a Bobby Flay challenge…you would win!!
Take care & Thanks to all,
NN
06 200 Bay Scout 150 Yam
A little late but I like to melt a stick of butter, add soy sauce until it turns dark. Add onion powder and garlic powder, as much as you like but I add them till it thickens up. Baste as you cook on the grill. High heat to sear, low to cook. Delicious.
Carolina Skiff Doug
1980DLX Carolina Skiff
208 GW
Thanks Double N 
and “BACKSTRAP”???..aint dat what people use to git der tails torn out wid???haha…I want some venison too…and a duck…haz gave me some venison he had put up last year and it made me remember how much I liked it! hadnt had any in a few years before that…and havent had a real duck in at least 15…can a catch one of those in a cast net??lol
miss’n fish’n
212 SEAHUNT CC
Sea Squirt 16
Favorite to use with any kind of red meat. Montreal Steak Seasoning and Worchestire Sauce. Let steaks marinate for atleast 2 hours (flip over ofcourse) and for tenderlions, put in ziploc bags with the mixture. When making hamburgers mix in the mixture with the meat prior to making the patties, adding minced onion also is a plus, for the most flavorful, juciest burgers ever.