George Foreman Cooking Blog

Entertaining Beef Tenderloin

• 1/2 cup fresh flat leaf parsley leaves
• 2 large cloves garlic, coarsely chopped
• 1 tbsp. fresh thyme leaves
• 1/2 tsp. salt
• 1/4 tsp. coarse ground black pepper
• 4 boneless beef tenderloin steaks, fat removed (about 6 oz., ea.)
• 1/2 cup plain yogurt

In small bowl, combine the parsley, garlic, thyme, salt and pepper. Rub ½ mixture over steaks.

Place grilling plates on the George Foreman® Grill and preheat for about 8 minutes on High (Green light will notify you that grill is ready.) Place steaks on the grill and cook for about 3 minutes on High for medium-rare. Remove the steaks and let stand for several minutes.

Meanwhile blend remaining herb mixture into yogurt and drizzle over steaks just before serving.

Serves 4