Cooking over the coals has always been a great way to entertain, but in the past two decades, recipes have traveled well beyond the realm of burgers, steaks, and other simply sizzled meats. This favorite calls on two rediscovered Old World ingredients--kalamata olives and balsamic vinegar--for an inventive New World take on grilled beef tenderloin.
More: Grilled Beef Tenderloin with Mediterranean Relish
Kitchen Cue: Beef is delicious served cold the next day, either as a sandwich with the tomatoes and arugula or sliced and drizzled with balsamic vinegar and olive oil.
More: Bacon-Wrapped Beef Tenderloin with Roasted Tomatoes and Arugula
Our down-home succulent beef tenderloin is a cinch to grill and is served with lip-smacking bourbon barbecue sauce.
Time is the secret ingredient; as the hours pass, the spice rub imbues the meat with flavor.