Grilled Beef Tenderloin with Potato Hobo Packs - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 tablespoons black peppercorns
- 1 1/2 tablespoons kosher salt
- 2 tablespoons olive oil
- 1 (2 1/2-lb) center-cut beef tenderloin roast, trimmed and tied
- 1 1/2 lb fingerling or baby Yukon Gold potatoes (about 16), halved lengthwise
- 1/2 lb pearl onions (about 16), blanched in boiling water 1 minute, drained, and peeled
- 12 garlic cloves
- 2 tablespoons minced fresh sage
- 1/4 cup extra-virgin olive oil
- 1/2 cup sour cream
- 6 bacon slices, cooked and crumbled
- 1/4 cup thinly sliced fresh chives
- Special equipment: 12-inch-wide heavy-duty aluminum foil; a 22 1/2-inch kettle grill with a hinged top rack (if using charcoal); a large chimney starter (if using charcoal); long metal tongs; a 17- by 12 1/2- by 3 1/2-inch disposable aluminum roasting pan (if using charcoal); an instant-read thermometer
Instructions
- Coarsely crack peppercorns (see cooks' note, below). Stir together pepper and salt in a small bowl, then add oil and stir until combined well. Rub spice mixture all over beef.
- Tear off 8 (2-foot-long) sheets of heavy-duty foil and arrange in 2 stacks of 4. Divide potatoes, onions, garlic, and sage between stacks, arranging in 1 layer in center of foil, then drizzle each with 2 tablespoons oil and season with salt and pepper. Working with top sheet of foil, fold each side over potato mixture to enclose, then turn package a quarter turn and repeat folding and turning package with each piece of remaining foil. Make second hobo pack in same manner.
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