Introduction
The grilled beef tenderloin is the ultimate in luxury and indulgence. This dish never fails to impress with its melt-in-your-mouth texture and succulent flavor.
This grilled beef tenderloin recipe will elevate your culinary skills regardless of whether you’re hosting a dinner party or treating yourself.
Prepare your grill, gather your ingredients, and let’s create the perfect grilled beef tenderloin together.
What Is Beef Tenderloin?
Beef tenderloin, often known as “filet” or “fillet,” is a prime cut of meat taken from the cow’s loin. It is a delicate muscle with a mild flavor that runs along the backbone. It is a long, cylindrical muscle. It is widely sought after by chefs and culinary fans due to its low-fat level.
The tenderloin’s delicate texture and excellent flavor are highlighted by grilling, roasting, or pan-searing. It is typically used to make opulent dishes like filet mignon and Chateaubriand.
A centerpiece for special occasions and fine dining experiences, it is one of the most prized cuts of beef.
How To Prepare Beef Tenderloin?
Trim: Begin by trimming excess fat and silver skin from the beef tenderloin to ensure even cooking and a better presentation.
Tie: To keep the tenderloin’s shape and ensure equal cooking, tie it with kitchen twine at 1-inch intervals.
Season: Salt and pepper should be used generously while seasoning. You might marinate the meat to give it more flavor.
Grill: Preheat the grill or oven to your desired temperature, about 400°F/200°C. Use a meat thermometer for accuracy and cook the tenderloin to the doneness you choose.
Rest: Allow it to rest for 10 minutes before slicing and serving, optionally with herb butter or sauce.
How to Make Grilled Beef Tenderloin
Ingredients
- Beef Tenderloin: It is known for its mild flavor and tenderness as a premium, lean cut of beef.
- Garlic, Minced: A finely chopped garlic clove adds an aromatic and pungent flavor to the dish.
- Olive Oil: A heart-healthy oil used for marinating and grilling beef while adding a rich, fruity flavor.
- Dried Thyme Leaves: To enhance the overall flavor profile, dried thyme leaves provide an herbaceous and earthy aroma.
- Crushed Red Chili Flakes: An addition that adds heat and a touch of spice.
- Ground Black Pepper: A bold, slightly pungent, aromatic flavor is created by coarsely grinding black peppercorns.
- Salt: Essential for enhancing the taste of beef and other ingredients.
- Fresh Rosemary, Minced: Fresh rosemary leaves finely chopped impart a fragrant and piney essence to the dish.
Instructions
Prepare the Garlic Herb Crust:
- Combine garlic, olive oil, rosemary, pepper, crushed chili flakes, thyme, and salt in a small bowl. Make a flavorful herb paste by mixing everything well.
Preheat the Grill:
- Pre-heat your grill to medium-high (around 400°F/200°C). To prevent sticking, make sure the grates are clean and lightly oiled.
Season the Beef:
- Dry the beef tenderloin with paper towels. Thus, the herb crust adheres better. Tenderloin should be brushed with the remaining olive oil.
Apply the Herb Crust:
- Make sure to spread the garlic-herb paste evenly and thickly on both sides of the beef tenderloin. To make the mixture stick to the meat, press it onto it.
Grill the Beef:
- Place the beef tenderloin on the grill and sear it for 2-3 minutes on each side once it is hot. The crust will keep the juices in while giving it a nice appearance.
- Turn down the heat to medium after searing. Continue to cook until your desired doneness is reached.
- Medium-rare should be 135°F, medium should be 145°F, and well-done should be 160°F.
- Check the temperature with a meat thermometer inserted into the thickest part of the beef tenderloin.
Rest and Slice:
- After the beef tenderloin is cooked to your desired doneness, remove it from the grill and let it rest for 10-15 minutes before slicing.
- In addition to making the meat tender and flavorful, it will also distribute the juices throughout the meat.
Slice and Serve:
- If any kitchen twine has been used, remove it after the beef tenderloin has rested.
- Before serving, top the dish with more fresh rosemary.
What Temperature To Cook Smoked Beef Tenderloin?
Beef tenderloin is typically cooked to the following internal temperatures for different levels of doneness:
- Rare: 120°F to 125°F (49°C to 52°C)
- Medium Rare: 130°F to 135°F (54°C to 57°C)
- Medium: 140°F to 145°F (60°C to 63°C)
- Medium-Well: 150°F to 155°F (66°C to 68°C)
- Well-Done: 160°F and above (71°C and above).
It is important to remember that meat continues to cook after it has been removed from the heat source, which should be taken into account when determining your preferred level of doneness.
You should remove the Smoked beef tenderloin from the heat source a few degrees below your target temperature and let it rest for 5-10 minutes.
After this resting period, the internal temperature will rise by a few degrees, ensuring perfect doneness.
Expert Tips for Perfect Beef Tenderloin
- Choose High-Quality Beef: Tenderloins made from high-quality beef should be the starting point. A well-marbled piece of meat will be more tender and flavorful.
- Room Temperature: Before grilling, allow the beef tenderloin to come to room temperature. As a result, the meat will be cooked evenly throughout.
- Proper Seasoning: Salt and pepper the meat generously before applying the herb crust. Beef’s flavor is enhanced by this process.
- Uniform Herb Paste: Spread the garlic herb paste evenly over the tenderloin. Press it firmly onto the meat with your hands.
- Preheat the Grill: Preheat your grill to the right temperature before placing the beef on it. Searing on a hot grill locks in the juices and ensures a good crust.
- Sharp Knife: Use a sharp knife to slice the beef. This helps maintain the integrity of the meat’s texture and presentation.
- Experiment with Wood Smoke: If you’re using a charcoal or wood pellet grill, consider adding wood chips for extra flavor. Woods like hickory, mesquite, or oak can impart a delightful smokiness.
- Customize the Heat: Adjust the amount of crushed red chili flakes to suit your heat preference. You can add more or less to tailor the dish to your taste.
- Use a Meat Thermometer: Use a meat thermometer to determine the level of doneness you desire. To get an accurate reading, insert it into the thickest part of the tenderloin, away from the bone.
- Mind the Resting Time: After grilling, beef needs to rest. The juices redistribute, resulting in a juicier and more tender steak. To keep it warm, tent it loosely with foil.
Serving Suggestion
- Garlic Mashed Potatoes: Creamy garlic mashed potatoes are a classic pairing for beef tenderloin. Rich and buttery potatoes complement tender beef and the herb crust’s flavors.
- Grilled Asparagus: Asparagus spears lightly seasoned and grilled until tender-crisp make an excellent side dish. Your plate will be filled with freshness and vibrant color.
- Creamed Spinach: Creamed spinach is another classic side that pairs beautifully with beef. Creamy, garlicky spinach complements the richness of the meat.
- Fresh Herb Salad: A simple salad of mixed greens with a light vinaigrette and fresh herbs, such as basil, parsley, or cilantro, contrasts well with the richness of the beef.
- Roasted Root Vegetables: Roasted root vegetables like carrots, parsnips, and potatoes provide earthy flavors and a pleasant textural contrast to the tenderloin.
- Cranberry Chutney: With homemade cranberry chutney or compote, you can balance the savory flavors of beef with a sweet and tangy element.
Calories in Grilled Beef Tenderloin
A serving of garlic and herb-crusted beef tenderloin can have a range of calories depending on several factors, including the size of the serving and the ingredients used. The following is a rough estimate of the calorie content of a 3-ounce (85-gram) portion of grilled beef tenderloin:
- Lean beef tenderloin: approximately 150-160 calories
- Olive oil for brushing: Approximately 40-45 calories
- Calories from herbs, spices, and garlic: Negligible (usually less than 10 calories)
A 3-ounce serving of beef tenderloin prepared according to the recipe would contain 190-215 calories. If you add side dishes like mashed potatoes or sauces, the calorie count may increase. When tracking your calorie intake, it’s a good idea to add up the total calories from all the components of your meal.
Conclusion
A grilled beef tenderloin is a culinary experience that showcases the best of premium beef. The right marinade, perfectly cooked meat, and a luxurious herb butter topping will impress even the most discerning palate.
You’ve created a masterpiece with this grilled beef tenderloin recipe, so take your time, savor each bite, and enjoy it. You’ll thank your guests, as well as your taste buds.
Grilled Beef Tenderloin Recipe:
Ingredients
- 3 pounds beef tenderloin, at room temperature
- 6-7 cloves garlic minced
- 5 tbsp. olive oil
- 1 tbsp. dried thyme leaves
- 1 tbsp. crushed red chili flakes
- 2 tbsp. ground black pepper
- 1 tbsp. salt
- 2 tbsp.. fresh rosemary minced
Instructions
Preparing the tenderloin meat:
- The meat should be allowed to sit at room temperature for 30 minutes before cooking. It will help the meat cook more evenly.
- The next step is to trim any excess fat or silver skin from the tenderloin. It is difficult to chew silver skin because it is a tough membrane.
- Make a small cut between the silver skin and the meat to remove it. Pull the silver skin away from the meat with your fingers.
- To keep tenderloin's shape during cooking, tie it in 1 1/2- to 2-inch intervals.
Preparation for Grilling Beef Tenderloin:
- Preheat the grill to high heat.
- Combine garlic, olive oil, rosemary, pepper, crushed chili flakes, thyme, and salt in a small bowl; rub over beef tenderloin. Allow to sit while you preheat the grill.
- Place the beef tenderloin on the grill and sear it for 2-3 minutes on each side once it is hot. This will give it a nice crust and keep the juices in.
- Turn down the heat to medium after searing. Continue to cook until your desired doneness is reached.
- Medium-rare should be 135°F, medium should be 145°F, and well-done should be 160°F.
- Check the temperature with a meat thermometer inserted into the thickest part of the beef tenderloin.
- After the beef tenderloin is cooked to your desired doneness, remove it from the grill and let it rest for 10-15 minutes before slicing.
- It will make the meat more tender and flavorful by redistributing the juices.
- There are many side dishes that pair well with grilled beef tenderloin, such as roasted vegetables, mashed potatoes, garlic bread, and salads.