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250 South Northwest Hwy, Suite 320
Park Ridge, IL 60068

(847) 232-2828

Inspired by the History, Style & Romance of Italy.
Creating certified organic wine, balsamic vinegar & olive oil.


Barbecued Beef Tenderloin

Amy Wright

May is National BBQ month, it also signals the start of summer & the outdoor cooking season! Easy to prepare Barbecued Beef Tenderloin can be a main course dish or part of a buffet as the meat can be sliced into to smaller pieces & served with other side dishes.  Start with room temperature meat, simple ingredients such as sea salt & freshly cracked pepper, your favorite herbs or spices & Villa Gabriella Organic Extra Virgin Olive Oil. The heavy char that comes from the grilling has a delicious taste & crusty finish.  Remember to allow the cooked meat to “rest” for 10-15 minutes before serving, this allows the juices to return to throughout the meat where they retreated during the cooking.

Serves 6-7 as a main course

1.     1 whole beef tenderloin (5-6 pounds)
2.     3 tablespoons Villa Gabriella Organic Extra Virgin Olive Oil
3.     2  tablespoons coarse sea salt
4.     2  tablespoons freshly ground pepper

  • Start with room temperature meat & trim some of the excess fat off.
  • Rub Villa Gabriella Organic Extra Virgin Olive Oil, sea salt & fresh ground pepper to taste.
  • Over high heat, sear the tenderloin well on both sides. This should take 10 to 12 minutes per each side.
  • Remove the meat from the grill, then remove the grill & push coals to 1 side.
  • Replace the grill & place tenderloin back on the grill, over the side with no coals.
  • Place the cover on the grill & open the stop vent slightly, approx. 1-2 inches.
  • Continue to cook for approx. 25 minutes for rare meat. 30 minutes for medium rare.
  • Remove the meat from the grill & allow to rest about 10-15 minutes.
  • Serve & enjoy!