Rub both sides of the tenderloin with J. Olive Co.’s Steakhouse Seasoning by Salt Sisters. Marinate in equal parts J. Olive Co.’s Garlic infused olive oil and Neapolitan Herb balsamic vinegar – enough to coat the tenderloin. Place beef on grill over indirect heat. Cover and cook 15-25 minutes to your desired doneness/temperature – 120 degrees for rare, 130 degrees for medium-rare, and so on. Serve over Garlic Cheese Grits made with Delta Blues Rice found at J. Olive Co.

To make grits, combine 2 cups water with 1 cup rice grits, 1 Tbsp of J. Olive Co.’s Garlic olive oil and 1 tsp of salt. Bring to a boil. Stir once, cover and simmer on low for about 20 minutes or until water has absorbed and rice grits are tender. Remove from heat, add shredded mild cheddar cheese and drizzle with garlic olive oil to taste. (This can be used for beef or pork tenderloin.)

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