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The Best Beef Tenderloin You Ever Have Had!
Howdy,
Before you go camping: Buy a 3-4lb slab of beef tenderloin, trimmed(ask your butcher to trim).
At home the night before you go camping: Choose your driest red wine merlot.
Pour 16 liquid oz. into a freezer zip lock bag. Add a finely chopped 1/2 onion and one fresh pressed garlic. Add a dash of what ever herbs you like(spice is nice)! Add your meat and seal the bag. Place bag into a lock-n-lock in case you can't seal the bag. And place it in your cooler(it can keep for about six day at the max).
At the campsite on the last day of your trip. Start your charcoal fire and when the coals are ready take out your filet piece and grill each side for 5 minutes each. Afterward, take the tenderloin off to rest and remove the grill from your charcoal pen. Spread charcoal to each far side of the grill. Then replace the grill and place your beef tenderloin in the middle of your cooking pen. You will finish cooking your tenderloin by indirect heat and cover your grill with the grill lid or a piece of foil. Every ten to twelve minutes bast your tenderloin with the merlot mixture and turn your beef over. One can use a meat thermometer if you wish or after 30 minutes your meat should be close to 140 degrees(that's rare). At 45 minutes it will be near 160 degrees(medium) and in one hour it will be well done at 180 degrees. I really like mine medium to well! When you serve the custom made filet mignon do not hurt the meat by cutting it with a knife. A fork or spoon is all you will need and if its your best steak ever, I'm your uncle Bill!
Can you tell I love to camp cook? This filet will melt in your mouth! Oh, if you have it with wine as a beverage, be sure the wine is from the same grape that you used to marinate the beef in the first place. The wine doesn't have be expensive, I used a Trincherro or a Temparillo under $10 all the time and I got plenty of friends that always want to camping with us!
Before you go camping: Buy a 3-4lb slab of beef tenderloin, trimmed(ask your butcher to trim).
At home the night before you go camping: Choose your driest red wine merlot.
Pour 16 liquid oz. into a freezer zip lock bag. Add a finely chopped 1/2 onion and one fresh pressed garlic. Add a dash of what ever herbs you like(spice is nice)! Add your meat and seal the bag. Place bag into a lock-n-lock in case you can't seal the bag. And place it in your cooler(it can keep for about six day at the max).
At the campsite on the last day of your trip. Start your charcoal fire and when the coals are ready take out your filet piece and grill each side for 5 minutes each. Afterward, take the tenderloin off to rest and remove the grill from your charcoal pen. Spread charcoal to each far side of the grill. Then replace the grill and place your beef tenderloin in the middle of your cooking pen. You will finish cooking your tenderloin by indirect heat and cover your grill with the grill lid or a piece of foil. Every ten to twelve minutes bast your tenderloin with the merlot mixture and turn your beef over. One can use a meat thermometer if you wish or after 30 minutes your meat should be close to 140 degrees(that's rare). At 45 minutes it will be near 160 degrees(medium) and in one hour it will be well done at 180 degrees. I really like mine medium to well! When you serve the custom made filet mignon do not hurt the meat by cutting it with a knife. A fork or spoon is all you will need and if its your best steak ever, I'm your uncle Bill!
Can you tell I love to camp cook? This filet will melt in your mouth! Oh, if you have it with wine as a beverage, be sure the wine is from the same grape that you used to marinate the beef in the first place. The wine doesn't have be expensive, I used a Trincherro or a Temparillo under $10 all the time and I got plenty of friends that always want to camping with us!
A canvas campateer
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