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San Diego, California

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Reviewed Spicy Grilled Beef Tenderloin

Feb 7, 2012 in Food Network Community Toolbox on

I rubbed in Montreal Seasoning on the meet, and left the seeds of 3 Serrano chili's in the sauce. This made for a pretty spicy finish. It was a simmering spicy, but made me want something creamy to cut it with. We then served the meat, thinly sliced with torta rolls and tzaziki sauce. Also, the left over dressing and meat was great in a salad...

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