Just this once, push dad off his perch as the grill-guy and treat him to a nice home-cooked dinner for his special day. He deserves a break.
One secret steak houses and butchers share is that prepping a tenderloin is tantamount in achieving its ultimate tenderness.
Most tenderloins come vacuum-sealed in plastic. I usually cut it open with scissors over the sink, rinse and pat it dry with paper towels. Then I get out my big, flat baking sheet, place the meat on it (to save my countertop from getting icky). I must admit, not a very sexy beginning to such a luscious steak. I will warn you that this whole prep process is not one for the faint of heart. Vegetarians beware!
There are a few parts to a whole tenderloin: the main loin, the side pieces and the end muscle or the head (these are my made up "technical" terms). (Side note: if you really abhor this whole process you could ask your butcher to prep it for you, but be sure to ask for all his discarded pieces or he and his missus will be having a tasty treat for dinner with all the extras that are cut off).
There are a few parts to a whole tenderloin: the main loin, the side pieces and the end muscle or the head (these are my made up "technical" terms). (Side note: if you really abhor this whole process you could ask your butcher to prep it for you, but be sure to ask for all his discarded pieces or he and his missus will be having a tasty treat for dinner with all the extras that are cut off). 
It will separate fairly easy by slipping your fingers between the head and the silver skin; gently pull it to separate. Don't discard this piece; you paid top dollar for it.
If it is stubborn, gently "persuade" it with your knife!
I roll it up and tie it in a couple places (to keep its uniform shape), marinate and grill it along with the main piece. Doesn't slice as neatly, but definitely grills up as yummy. It is just not as pretty; looks are not everything!
There will also be side pieces that need to be removed. These side pieces will be only good for grinding because they are interlaced with tough membranes. Again, your fingers are your best tool, but you can also use a knife.
Keep removing all these "stringy" pieces as you sing a happy song and keep reminding yourself of the yumminess to come.(Remember, I told you this was not for the faint of heart!)
You will have two good pieces of meat: the body and the head.
Next, you must remove all the silver skin off the top of the loin. This tough membrane is the connection that holds the muscle to the bone. I know, I know....too much information. No matter how much marinating, cooking, cajoling or pleading this membrane is TOO tough to eat.If you leave it on, you, your family and your guests will chew and chew and chew. Not a pleasant experience.
First, slide the knife under the end of the silver skin that seems to disappear towards the middle of the loin and cut it away from the muscle. Pull this silver skin from the muscle. It may splinter and leave remanents behind. Just keep cutting and pulling. If it slips out of your grip, use a paper towel to get a better grip or use your knife to cut this tough membrane away from the meat.
If you cut it away, just don't take too much of the good meat with it. That is why I like to pull it away.
Keep trimming until all the silver skin is gone.
Next, scrap away any excess fat from the underside of the loin.
Tuck under the “skinny” tail and tie around with the main body with kitchen twine. Continue tying the whole loin at about 3-inch intervals for even cooking. Sometimes I have to admit that I am lazy with this step and skip it all together, but when you tie, the end result does make for neater slicing when the meat is cooked.
Now, prepare the marinade: put 3 peeled garlic cloves (size doesn't matter) in a plastic ziptop bag and smash with a meat pounder. Pour in 1/2 cup Dale’s Steak seasoning and 1 cup white or red wine (please don't use "cooking" wine; it is poor quality and is seasoned with salt. Use an inexpensive wine that you would drink. This is a perfect use for any leftover wine---but who has leftover wine?!). Add some freshly ground black pepper and 1/3 cup vegetable oil. Seal and carefully shake the bag to mix all the ingredients. Open and put in all the meat (you may have to stuff the bag full--again depending on the size of the loin). I put the bag in a container to avoid any accidental spills. I learned the hard way.
Marinate the meat in the refrigerator at least two hours or overnight, turning the bag ocassionally to evenly marinate. Remove from the refrigerator 1 hour before grilling and let rest at room temperature. Any meat (steak, chicken, pork, etc.) will cook better if it is not cooked when it is chilled. The first time you cook a room temperature piece of meat you will be convinced to continue because it will cook up more evenly and will be juicier. Remove meat from the bag and discard the marinade.
Heat grill to high heat. Place meat on the grill and turn every 5 minutes 1/4th turn until all sides have a dark golden crust all over.
Continue cooking 30-45 minutes or until desired doneness (depends on the size and weight of the tenderloin; a meat thermometer should read 135-140* when inserted into the center of the meat for medium rare. Temperature will continue to rise as the meat rests). Do not overcook or meat will dry out since there is very little fat. Tenderloins should be served medium rare or at minimum, medium. Remove from heat and let rest for at least 10 minutes to retain juices in the meat. Cut kitchen string from meat and slice into thin rounds. Serve warm.
Leftovers make delicious sandwiches or roll in warm tortillas!
Keep removing all these "stringy" pieces as you sing a happy song and keep reminding yourself of the yumminess to come.
First, slide the knife under the end of the silver skin that seems to disappear towards the middle of the loin and cut it away from the muscle. Pull this silver skin from the muscle. It may splinter and leave remanents behind. Just keep cutting and pulling. If it slips out of your grip, use a paper towel to get a better grip or use your knife to cut this tough membrane away from the meat.
If you cut it away, just don't take too much of the good meat with it. That is why I like to pull it away.
Keep trimming until all the silver skin is gone. Next, scrap away any excess fat from the underside of the loin.
Marinate the meat in the refrigerator at least two hours or overnight, turning the bag ocassionally to evenly marinate. Remove from the refrigerator 1 hour before grilling and let rest at room temperature. Any meat (steak, chicken, pork, etc.) will cook better if it is not cooked when it is chilled. The first time you cook a room temperature piece of meat you will be convinced to continue because it will cook up more evenly and will be juicier. Remove meat from the bag and discard the marinade.
Heat grill to high heat. Place meat on the grill and turn every 5 minutes 1/4th turn until all sides have a dark golden crust all over. Continue cooking 30-45 minutes or until desired doneness (depends on the size and weight of the tenderloin; a meat thermometer should read 135-140* when inserted into the center of the meat for medium rare. Temperature will continue to rise as the meat rests). Do not overcook or meat will dry out since there is very little fat. Tenderloins should be served medium rare or at minimum, medium. Remove from heat and let rest for at least 10 minutes to retain juices in the meat. Cut kitchen string from meat and slice into thin rounds. Serve warm.
Leftovers make delicious sandwiches or roll in warm tortillas!
Here is a delicious side dish for your grilled tenderloin.
1 pound small red potatoes, scrubbed
1 pound fresh green beans, stem ends trimmed
3 cloves garlic, crushed
3 fresh thyme sprigs, cut into thirds
1/4 cup extra virgin olive oil
salt and pepper, to taste
1 tablespoon freshly squeezed lemon juice
finely grated zest of 1 lemon (2 teaspoons)
2. If potatoes are too large, cut into quarters. Toss potatoes and green beans with garlic, thyme and olive oil. Season with salt and pepper.
3. Remove the potatoes and place in a single layer on a foil covered roasting pan. Roast for 10-15 minutes.
4. Add green beans to the roasting pan and continue roasting another 10-15 minutes, turning occasionally until tender and lightly browned.
5. Discard thyme sprigs. Transfer potatoes and beans to a serving bowl. Toss with lemon juice and zest until well coated. Serve warm or at room temperature.
