Grilled Beef Tenderloin and Garlic Feast
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Lunch - Brunch - Dinner
4 tablespoons Kansas City Steak Rub
4 heads garlic
8 tablespoons olive oil, divided
4 tenderloin steaks, 1 to 1½” thick
2 pounds red bliss potatoes
6 cloves peeled garlic
4 tablespoons butter
¾ to 1 cup milk
salt & pepper to taste
Prepare the grill for cooking with medium to high heat.
Slice the tops off each of the heads of garlic to expose the cloves.
Place each garlic head on a separate piece of foil and drizzle 1 tablespoon olive oil on each head.
Use the foil to make loose pouches around the garlic
Transfer the garlic pouches to the grill over medium to high heat and cover the grill
Roast the garlic for 30 to 35 minutes.
For the steaks, rub each with 1 tablespoon olive oil and 1 tablespoon Kansas City Steak Rub and set aside
While the garlic is roasting, boil the red potatoes (unpeeled) with 6 cloves of peeled garlic for 25 minutes.
After the garlic has roasted for about 15 minutes, place the steaks on the grill. Cook for 8-10 minutes on the first side and 6-8 minutes on the second side for medium rare (internal temperature should be 120-125 degrees).
Remove steaks from grill and cover loosely with foil. Allow the steaks to rest for 5-10 minutes.
When the potatoes are done cooking, drain the potatoes and garlic and return them to the pan
Mash the potatoes by hand adding the butter, milk, salt, and pepper to taste.
Serve the steaks on a bed of garlic-mashed potatoes accompanied by the roasted garlic. Complete the feast with a seasonal green vegetable