GRILLED BEEF TENDERLOIN

GRILLED BEEF TENDERLOIN Ingredients: 3 pound center cut beef tenderloin, trimmed Rub: 1 tablespoon kosher salt 1 tablespoon ground black pepper 1 tablespoon dried thyme Olive oil Place the beef on work surface.  In a bowl, combine the salt, pepper and thyme. Rub the roast with the mixture.  Drizzle the roast very lightly with olive oil.  Place over medium heat (325˚ – 350˚) of a grill.  Cover; turn a quarter turn every 8-10 minutes, allowing about 10 minutes per pound of total cooking time (ex: 3 pound roast should take about 24-30 minutes).   Remove from grill, keep covered with foil until ready to serve.   Internal temperature should be 115-120˚ for medium-rare.  Thinly slice and serve with Grilled Balsamic Onions. GRILLED BALSAMIC ONIONS: 2 tablespoons olive oil 2 large sweet onions, thinly sliced 3-4 tablespoons balsamic vinegar In a large skillet, heat the olive oil.  Saute the onions for 10 minutes on low just until they start to turn a golden brown, stirring often to cook evenly.  Add the balsamic vinegar.  Cook an additional 5-7 minutes until onions are deep brown and caramelized.  Serve with steaks.  Can be done hours ahead, and then reheat when ready to serve.  Makes about 2 cups onions.