LongHorn Steakhouse Grilled Whole Herb Rubbed Beef Tenderloin with Portabella Cream Sauce

Ingredients:
1 whole beef tenderloin, 4-6 pounds
Olive Oil

Portabella Cream Sauce:
1 tablespoon butter
2 cups sliced baby portabella mushrooms
1/2 cup chives
1/4 cup white wine
1 cup heavy cream
1 teaspoon garlic powder
2 teaspoons soy sauce
Pinch of cayenne pepper
1/4 teaspoon each kosher salt & black pepper

Herb Rub:
2 tablespoons fresh rosemary-finely chopped
2 tablespoons fresh thyme-finely chopped
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder

Procedures:
In a small bowl mix the rub ingredients.

Have your butcher trim and discard the excess fat and silver skin from the tenderloin. Lay the tenderloin out with the smoothest side up. To ensure a consistent thickness on the grill, fold the tail end of the tenderloin under itself to form an even thickness. Tie the tenderloin snugly with butcher's twine at 2-inch intervals and
secure the folded end with two strings. Lightly coat the roast with oil. Season the roast all over with the herb rub.

Prepare the grill for direct and indirect cooking (450 degrees F hot side; 250 degrees F warm side)

Brush the cooking grates clean. Sear the tenderloin over the hot side for about 20 minutes, turning a quarter turn once every 4-5 minutes. Then slide the roast over to the warm side, loosely cover it with foil and cook until it reaches your desired doneness, 20 to 30 minutes for medium rare (125° to 130°F), turning once. Remove from the grill, loosely tent with foil, and let rest for 10 minutes. The temperature will rise 5 to 10 degrees during this time.

Snip and remove all the twine from the roast. Cut the meat crosswise into 1/2- to 1-inch slices and arrange onto a serving platter. Garnish with fresh rosemary sprigs and serve warm with the sauce.

To prepare the cream sauce, melt the butter in a saute pan.  Add the portabella mushrooms and saute for 3 minutes.  Add the white wine, soy sauce, salt, pepper, garlic powder and cayenne pepper.  Add heavy cream and stir to combine.  After 2 minutes add the chives.

Serves: 10-12 person

Source: LongHorn Steakhouse

LongHorn Steakhouse Grilled Lime Shrimp With Guacamole Ranch Dipping Sauce

Ingredients (Main):
20 Large easy-peel shrimp, peeled with tails intact
3 Limes (2 for juice, 1 for wedges)
4 Bamboo Skewers

Marinade:
1/4 cup salad oil
Juice from 1 lime
1/4 tsp. each salt and chili powder
2 Tbsp. chopped cilantro
1/2 tsp. cumin

Guacamole Ranch Dipping Sauce:
1/2 cup ranch dressing
1 ripe avocado
Juice from 1 lime
1/4 cup chopped cilantro
1/2 tsp. cumin
1/2 tsp. salt

Procedures:
Soak bamboo skewers in water for 30 minutes, cut lime into 6 wedges.

Take each skewer and put a lime wedge on first, followed by 5 shrimp in a U-shape; repeat for next 3 skewers.

Whisk together the ingredients for the marinade in a bowl. Reserve half marinade.Brush both sides of the shrimp skewers with the
remaining marinade.

Blend together the ingredients for the guacamole ranch dipping sauce in a blender or food processor and refrigerate.

Place the shrimp skewers on a medium heat grill. Grill 3 minutes on each side till the shrimp are firm and pink.

Transfer shrimp to platter, pour some reserved marinade and squeeze the grilled limes on the skewers. Serve with dipping sauce.

Longhorn Steakhouse Coffee Rubbed Rib-eye

Main Ingredients:
4 - 1" thick 12 oz. rib-eyes

Coffee Rub:
1/4 cup each finely ground espresso and chili powder
2 Tbsp. paprika
2 Tbsp. brown sugar
1 Tbsp. dry mustard
1 Tbsp. kosher salt
1 Tbsp. black pepper
1 Tbsp. coriander
1 Tbsp. oregano

Caramelized Shallot Butter:
1 - 4 oz. stick softened unsalted butter
2 oz. of caramelized shallots (instructions below)
1 tsp. kosher salt
1 tsp. Worcestershire sauce
1/2 tsp. black pepper

Procedures:
Mix together all the ingredients for the coffee rub. Set aside till needed.

Prepare the Caramelized Shallot butter:

To caramelize shallots, take approx. 5 oz. raw diced shallots; sauté in 2 Tbsp. butter and 1/4 tsp. kosher salt for approximately 20 minutes until they are soft and brown.

Using a spatula, mix together all the ingredients for the caramelized shallot butter. Cover and refrigerate.

Season the rib-eyes with salt and pepper and coat rib-eyes with 1 Tbsp. of coffee rub on each side.

Grill rib-eyes to desired doneness (note: the rub will get very dark on the steak).

Plate the rib-eyes and place a heaping Tbsp. of caramelized shallot butter on each steak.

Garnish with fresh chopped parsley. Serve with your favorite side like baked potato and/or grilled vegetables.

Serves 4