Chili Herbed Roast with Roasted Garlic

  • Active Time 30m
  • Total Time 1h 5m

Serves 2

This process of roasting garlic produces a very mellow flavor that is quite unlike the pungency of raw garlic. Roast as many heads of garlic as you desire, and refrigerate what you don't use (it will keep, wrapped, in the refrigerator for about a week). Serve whole as a vegetable or as a topping for grilled meat. It's also delicious on crusty bread.

ingredients

  • For Chili Herbed Roast:
  • 1 beef filet or tenderloin, about 1 pound
  • 1 green (spring) onion
  • 4 fresh mint leaves
  • 1 large clove garlic, peeled and quartered
  • 1 tablespoon chopped fresh cilantro leaves
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon canola oil
  • For Roasted Garlic:
  • Large whole bupounds of garlic (as many as desired)
  • Olive oil

directions

FOR CHILI HERBED ROAST: Prepare a fire in a kettle-type grill.

Cut a pocket through the length of the roast by running a sharp knife from one end to the other. Trim the green onion to fit the length of the pocket and insert, along with the mint leaves and garlic. Combine the cilantro, chili sauce and oil in a large dish. Add the meat and turn to coat in marinade. Leave in a cool place for 30 minutes.

Grill the roast over a drip tray, brushing with marinade throughout cooking, for 25-30 minutes. Rest, covered, for 5-10 minutes before carving.

FOR ROASTED GARLIC: Use large, whole bulbs (also known as heads) of garlic and slice them straight across the top (the pointed part), about a third of the way down. Brush the cut surface with olive oil and place in a covered kettle-type grill on a moderate heat for about 15 minutes, or until the garlic has softened. Insert the point of a skewer on one of the cloves to test if it is done; it should slip in easily. Allow to cool slightly and then simply squeeze out the garlicky paste from each clove, or serve whole as a vegetable.

Recipe reprinted by permission of Cooking.com. All rights reserved.

RecID 5745

nutrition information per serving

930 calories; 52g total fat; 281mg cholesterol; 268mg sodium; 14g carbohydrates; 3g fiber; 97g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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