This grilled beef tenderloin is an impressive dinner centerpiece. Generously seasoned with everyday spices and cooked to perfection, this tenderloin simply melts in your mouth!
Table of Contents
- Why you’ll love this grilled beef tenderloin recipe
- Ingredients Needed
- How to grill a beef tenderloin
- Flavor variations
- What to serve with beef tenderloin?
- Storage instructions
- Recommended tools to make this recipe
- Recipe tips and tricks
- Frequently asked questions
- Grilled Beef Tenderloin
- More beef recipes to try:
Why you’ll love this grilled beef tenderloin recipe
Although protein-rich, beef often gets a bad rap for its fattiness. And while New York steak, Rib eye, and T-bone are some of the fattiest cuts, tenderloin is lean and relatively healthy. All the more reason to try this recipe!
- It is unbelievably tender. If you like filet mignon, you’ll enjoy this grilled beef tenderloin. When fully rested, thin slices of this cut are utterly delicious.
- Minimum prep. I love recipes that require little to no prep. Like my sirloin steak, this recipe, too, doesn’t need long prep or marination times.
- Simple yet flavorful. Like picanha, you only need everyday kitchen staples for the seasoning.
What is beef tenderloin?
Tenderloin is a lean muscle that runs along the backbone of the cow. It is located under the ribs and next to the sirloin. It is super-tender and highly prized because it is one of the least used muscles and bears barely any weight.
The simple ingredients of this recipe pack a punch of flavor and let the luxurious and juicy beef tenderloin shine. Here’s what you’ll need:
- Beef tenderloin. Get a high-quality, freshly cut whole beef tenderloin for this recipe. Choose a bright red-colored cut with a firm texture and consistent thickness. I recommend getting your meat from a butcher over a mainstream grocery store (usually the beef is much better quality and flavorful!).
- Olive oil. Any neutral oil will work for this recipe, but olive oil lends a naturally richer flavor.
- Ground black pepper and salt. To season the meat.
- Garlic powder and thyme. Together, they make a smashing aromatic pair. You can also ue their fresh counterparts, but I find this works fine.
- Chili flakes. It adds the quintessential spicy kick.
- Mustard seeds. It adds a nice zing to the recipe.
How to grill a beef tenderloin
- Prep the beef. Trim the fat, remove the sinew, and pat dry the beef tenderloin with a clean paper towel. Tie the roast with the kitchen twins so the tail is tucked under the roast.
- Season the beef. Mix all the spices and seasonings in a small bowl. Brush the beef with oil and coat the meat with the spice mix.
- Grill the tenderloin. Place the tenderloin on a clean, preheated grill. Cover it and grill the meat until the internal temperature reaches 130°F. Rotate the tenderloin every 4 minutes to cook it evenly.
- Rest and serve. Remove the roasted tenderloin from the heat, transfer it to the cutting board, rest it for 15 minutes, slice, and serve warm.
- Herby beef tenderloin. Add dried herbs like rosemary, parsley, and thyme with garlic, salt, and pepper to make a savory herb-crusted beef.
- Asian-inspired flavors. Make a spice mix of brown sugar, soy sauce, ginger, and garlic. You can also use an Asian sauce or dressing, like katsu sauce, bulgogi sauce, or eel sauce.
- Honey mustard. Use a combination of whole mustard and Dijon mustard to amp up the zing. Add a few spoons of honey and balsamic vinegar to balance the spiciness of the mustard. Alternatively, slather the classic tenderloin with this honey mustard sauce.
What to serve with beef tenderloin?
Stick with the classics and serve this delicious beef tenderloin with a spoonful of compound butter, potatoes, and roasted veggies. Here are a few of my favorite sides:
To store. Leftover grilled beef tenderloin stores well in the refrigerator for 3-4 days.
To freeze. If you wish to consume it longer, I suggest you freeze it for up to six months.
To reheat. Wrap the leftovers in foil and bake for 10-15 minutes in a preheated oven at 350F until heated.
Recommended tools to make this recipe
- Grill. Easy to use and easy to clean, this grill is ideal for your BBQ needs.
- Tongs. You’ll need these heavy-duty tongs to tend to your tenderloin as it grills.
- Meat thermometer. To confirm the cook on your tenderloin.
Recipe tips and tricks
- Use room-temperature beef. Remove the tenderloin from the refrigerator 30 minutes to an hour before cooking. Room-temperature meat cooks evenly from the inside and the outside.
- Let the meat rest. Because we’re cooking the whole tenderloin, allow it to rest for at least 15 minutes before slicing it. When rested enough, meat juices redistribute and keep the steak moist.
- Use sea salt. Sea salt helps to achieve a gorgeous crust on the beef. I highly recommend using sea salt instead of table salt for seasoning your meat.
Frequently asked questions
You can string, season, and store the beef for 72 hours before cooking in the refrigerator.
You can reverse sear it at high temperature in the oven, but grilling adds a lovely smokiness and beautiful flavors.
You sure can! Try my pork tenderloin recipe instead.
Grilled Beef Tenderloin
- Pat dry the beef tenderloin with a paper towel.
- Tie the roast with kitchen twine and tuck the tail of the tenderloin under the roast to get an even-looking roast.
- Mix the spices in a small bowl. Brush the meat with olive oil from all sides and dredge it in the spices.
- Preheat the grill to high heat and brush the grate with oil to prevent sticking.
- Place the tenderloin on the grill, cover it, and grill until it's browned on all sides. Rotate frequently, every 4 minutes or so. Grill the meat until the internal temperature reaches 130F.
- Transfer the meat to the cutting board and allow it to rest for 15 minutes before slicing.
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