Grill-Roasted Beef Tenderloin for a Crowd on a Charcoal Grill
With a whole tenderloin going for as much as $180, uneven cooking, bland flavor, and a tough outer crust just don't cut it. Could we do it cheaper and better?
With a whole tenderloin going for as much as $180, uneven cooking, bland flavor, and a tough outer crust just don't cut it. Could we do it cheaper and better?
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