CHEF JEFF — ONE BYTE AT A TIME: Grilled Tenderloin

This crowd-pleaser is hearty and full of flavor.

Grilled Tenderloin

1 whole fillet of beef, 4 to 5 pounds

6 garlic cloves, minced

2 tablespoons chopped fresh rosemary

2 teaspoons each kosher salt and freshly ground pepper

1/3 cup olive oil

Remove meat from refrigerator about 45 minutes before cooking. Heat grill to high. Clean, trim fillet. Combine garlic, rosemary, salt, pepper, olive oil in bowl; mix well. Rub on meat. Grill meat on all sides until cooked to your liking (130 degrees for medium rare). Let meat sit, covered loosely with foil, for 10 to 15 minutes before slicing. Serve with horseradish cream.

Note: For sauce, mix ¾ cup sour cream, 2 tablespoons prepared horseradish, 2 teaspoons olive oil, freshly ground pepper.

Yield: Serves 10.

Approximate nutritional analysis per serving: 343 calories, 19 grams fat (5.4 grams saturated), 121 milligrams cholesterol, 40.3 grams protein, 0.6 grams carbohydrates, no fiber, 496 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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