Best Grilled Beef Tenderloin With Potato Foil Packs Recipes

STEAK AND POTATO PACKETS (HOBO PACKETS)

Steps:

• Tear off 4 large square sheets of aluminum foil. Drizzle all 4 foil aluminum square pieces with olive oil.
• Put 1 Tablespoon of butter on each foil sheet.
• Dice potatoes into cubes (about 1-inch). Leaving the skin on. Divide up the cubed potatoes and place on top of the butter on each aluminum foil square.
• Evenly sprinkle minced garlic and diced onion over each of the four servings. Then sprinkle with kosher salt and pepper.
• Drizzle with a little bit more olive oil.
• Put steak pieces on top of potatoes. Season with a bit more salt and pepper or your favorite steak seasoning.
• Drizzle with a tiny bit more olive oil and put another pat of butter on top.
• Fold up each of the sides to make a nice little bed for the potatoes, making a square so none of the butter and oil can escape while cooking.
• Preheat grill to medium-high heat. Grill packets for about 35-45 minutes. Check periodically for your preferrer level of doneness for the steak.

GRILLED TACO BURGER AND POTATO FOIL PACKETS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Cut four 12x18-inch sheets of aluminum foil.
• Mix ground beef, bread crumbs, milk, and taco seasoning mix together in a medium bowl until well blended. Shape into four 4-inch patties. Mix potatoes and salsa in another medium bowl.
• Place 1 patty onto each piece of foil and top with 1/4 of the potato mixture and 1/4 of the Cheddar cheese. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
• Place packets, seam-side up, on the preheated grill. Cover the grill and cook, rearranging the packets several times, until patties are cooked through and potatoes are tender, about 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING

Steps:

• Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
• Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
• Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.