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GRILLED TENDERLOIN WITH SWEET POTATOES (SERVES FOUR)



WEEKLY MYSTERY BASKET

We’re back with our Weekly Mystery basket and after raiding the stores of Park Street Gourmet, here’swhat we had to work with – Australian Angus Tenderloin, Heroca Black Salt, Organic Black Pepper, Borsao Olive Oil and some Casa Rinaldi Rosemary.

Throw in some fresh and delicious ingredients and we were all set for the perfect Grilled Tenderloin. We paired it with some sweet crunchy potatoes to match! While the recipe is fairly simple, it’s crucial to get it right. So we decided to list it all down for you, step by step, for the perfect lazy-but-delectable meal.


GRILLED TENDERLOIN WITH SWEET POTATOES (SERVES FOUR)

4 cuts of Australian Angus Tenderloin

3 sweet potatoes

3 teaspoons Heroca Black Salt

2 teaspoons Organic Black Pepper

4 teaspoons Borsao Olive Oil

1 tablespoon thyme

3 cloves of minced garlic

1 tablespoon Casa Rinaldi Rosemary

1 teaspoon paprika


HOW WE DID IT

The magical marinade comes first, created by combining 2 teaspoons of salt, a teaspoon of pepper, thyme, 2 cloves of the minced garlic, rosemary, and paprika. If your heart is set on a flavoursome dish, try to include as many of these as possible.

Oil your steaks first! Then follow it up with the marinade on all sides of the meat, letting it rest for at least 20 minutes.

Get a medium heat going on that grill, and place each side of the meat on the grill for 4 minutes each.

Let this rest for another 5 minutes once done, because the steak will keep cooking even off the grill!

While your steaks are marinating, move on to your potatoes. Clean, wash, dry is the mantra, followed by cutting them into cubes.

Drizzle two teaspoons of olive oil onto a baking sheet, and sprinkle on the rest of your salt and pepper.

In go the potatoes and with a few tosses, they should be well coated.

Bake at 400° for roughly 20 minutes, with a flip hallway through, and your crispy sweet potatoes should be crunch-in-your-mouth ready at the same time as the juicy steaks.

Don’t forget to pick up a bottle of Sandalford Margaret River Shiraz on your way out, for the perfect wine pairing.

We’re back with our Weekly Mystery basket and after raiding the stores of Park Street Gourmet, here’s what we had to work with – Australian Angus Tenderloin, Heroca Black Salt, Organic Black Pepper,

Borsao Olive Oil and some Casa Rinaldi Rosemary.

Throw in some fresh and delicious ingredients and we were all set for the perfect Grilled Tenderloin. We paired it with some sweet crunchy potatoes to match! While the recipe is fairly simple, it’s crucial to get it right. So we decided to list it all down for you, step by step, for the perfect lazy-but-delectable meal.



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