Follow this recipe, and you’ll make super delicious tenderloin that everyone will want more of! Once the tenderloin hits 130 degrees, remove from the grill and place on a platter. We want to sear (not burn!) Shop around to try and keep the price down. With the oven at 425 degrees Fahrenheit, cook a 1- to 3-pound tenderloin to medium rare for about 40 minutes or to medium for about 50 minutes. This next step is optional, to add a smoky flavor soak wood chunks covered in cold water for 1 hour and drain or soak wood chips 15 minutes in cold water and drain, place in an aluminum or tinfoil container. Always use a thermometer to get the temperature right. And yes, tenderloin may lack some of the rich flavor of prime rib or brisket, but it’s guaranteed to delight the carnivores in your family or circle of friends. To trim beef tenderloin start by removing the silvery skin. Aside from over-seasoning, the easiest way to screw up a great beef tenderloin is to over-cook it! When cooking a 4- or 5-pound tenderloin, roast for about 60 minutes for a medium rare roast or about 70 for a medium done roast. I decided to use Three Little Pigs Memphis Style rub. This step is really important, so don't skip it. On the Grill. https://www.allrecipes.com/recipe/14568/easy-barbeque-beef-tenderloin-steak In a skillet over medium-low heat on the stove, cook the bacon and onion until the bacon is crisp, 6 … Rest time: Remove the tenderloin from the grill and cover it loosely with foil. I normally use Fast Eddies Steak Seasoning however a couple of weeks ago I brought a tenderloin to an event for our team snack on. Try using a paper towel to get a good hold on the skin while you use a knife to lift it away from the meat. Taste how oregano, rosemary, and thyme complement beef with this Rotisserie Herb Tenderloin recipe. 1. Tie some twine around the tenderloin at about 2 inch intervals to hold the shape. You are going to want to remove all of the fat and membrane (most will come off by pulling with your hands), the rubbery silver skin and the “chain”, which is a fatty piece of meat that runs down one side of the tenderloin. With our cookbook, it's always BBQ season. Grilled beef tenderloin is right up there with my choices if I ever need to pick a last meal. Remove the tenderloin when it has reached an internal temperature of 125 degrees F. Cover and let rest for 15 minutes. So flip, brush some sauce on that side, pop the lid down for about 2 or 3 minutes. tenderloin I just prepared, I would estimate that I removed a pound of fat. Once trimmed, fold a few inches of the thin end of the tenderloin over onto itself and secure with butcher’s twine. Yes, it’s an extravagance. BBQ aficionados call this the reverse sear and it produces unbelievable results. With the beef tenderloin, all the cook needs to do is not screw it up. This is similar to removing the membrane from ribs. Entire articles have been written and some videos published on how to trim and prepare a tenderloin, so you can Google if you need more information. The beef tenderloin I selected was a little over 9 lbs. This will take no longer … Let the tenderloin rest for about 15-20 minutes after it comes off the grill. https://www.delish.com/.../recipes/a55651/best-beef-tenderloin-recipe Beef tenderloin, or "eye fillet," as it’s known in other parts of the world, is cut from the middle of a cow. https://www.allrecipes.com/article/how-to-cook-beef-tenderloin It will continue cooking during this time and the temperature will rise about 10 to 15 more degrees. This cooks up very tough and makes dealing with the tenderloin difficult. Your email address will not be published. If you want to throw an amazing summer BBQ, there are few more impressive pieces of meat to serve than a whole beef tenderloin. This will take anywhere from 15-25 minutes, with one turn of the meat during that time to maintain the evenness we're working towards. Now that the beef tenderloin has warmed to room temperature and your grill is hot, place the tenderloin over the hot part of the grill to sear. This one was was sitting right at 100 degrees, so it needs 10-15 more minutes before it’s done. Cook beef tenderloin for 40 minutes to 70 minutes depending on the cut's size and desired doneness. This makes it one of the most popular cuts. This muscle tissue doesn’t do too much, so it’s the most tender part of the cow. Now, before I slice the tenderloin I roll it in the bacon bits. Remove the tenderloin when it has reached an internal temperature of 125 degrees F. Cover and let rest for 15 minutes. Once all sides are seared, insert your probe thermometer into the thickest part of the tenderloin and then move it over to the cool side of the grill. The cooking times for beef tenderloin … And if you want to go a bit more low-and-slow, you will need to wait a bit longer to enjoy your meat. You want to place the lid on the grill to control the heat and set a timer for 10 minutes. The reverse sear is done for about 3-4 minutes per side during the last 8-10 minutes of the cook. If there was ever a justification to purchase a good probe meat thermometer, this is it. Beef tenderloin – known in Australia as Eye Fillet – is a delicious and tender special meat. Rub the black pepper and salt all over. (The cooking times for steak include the searing times and the steaks should be flipped halfway through the cooking time.) The meat is absolutely, positively, the softest, most buttery-textured meat on earth. About 60 minutes before cooking the tenderloin remove from the refrigerator to bring it to room temperature. How to Grill Beef Tenderloin. https://www.grillingcompanion.com/recipe/grilled-beef-tenderloin Generously season all sides with salt and … Let beef stand at room temperature for 30 minutes before grilling. Talk about mouthwatering, tender and tasty! Follow our beef tenderloin recipe to get it right every time. Transfer beef to indirect heat, and grill, covered, turning occasionally, until a thermometer inserted … Most of the steak thickness listed is one inch—simply add give minutes cooking time for every 1/2 inch of thickness. I like to season mine with some fresh ground black pepper and Kosher salt. Beef is one of the commonest go-to choices when the thought of barbecues sets in. This also makes it one of the most expensive cuts as well. If you don't, all of those delicious juices will run out of the meat. Beef Tenderloin Crostini. Cooking it can be an easy task, even if it's your first time, by using this handy guide for perfectly cooked tenderloin. Remember that beef tenderloin can be expensive, but it’s popularity remains because it’s such a rich and tender cut of meat. 43m Easy 95% CLASS. We are grilling up a Beef Tenderloin roast on our new custom built BBQ Pit Boys Santa Maria Asado Argentino grill. If you have a special occasion coming up and want to impress your guest, this is the cut of meat you should splurge for at the butcher’s shop. 20m Intermediate 98% … We are going to cook this indirectly, so pile up the coals on one of your charcoal grill or light half of the burners on your gas grill. … Carve either thick filets, or for maximum tenderness, thin slices and serve! Once seared to perfection, the beef tenderloin can be taken off the grill. Maintain a grill temperature (on the cool side) of around 325 - 350. Searing should take two minutes for a 1-inch-thick steak and four minutes for 1 1/2 to 2 inches thick. BEEF TENDERLOIN RECIPE. That’s a lot of waste and it hurts to throw that stuff away after spending so much on the tenderloin. If you can, I would suggest getting your butcher to trim the meat for you. The key to this recipe is the two zone grilling setup. Allow the tenderloin to rest under aluminum foil for 15 minutes before carving. 2. Providing that you keep your smoker at a level temperature for the whole cooking time, your smoked beef butt will be ready within 4-5 hours. Tenderloin is easy to trim so if you can get it untrimmed for less go for it. A 6 pound beef tenderloin should take a little over an hour to reach our magic temperature of 130 degrees. If you don’t, people are going to be asking to pass the salt and that is just a sign you (as the chef) didn’t season your meat properly! Without any fat to lubricate the meat, it becomes quite dry and almost chalky tasting. It is the center of tenderness. I cooked this on Christmas and it came out awesome thanks for tips. Depending on the thickness the remaining cooking time can be anywhere from about 2 minutes per side to 5 minutes per side. Does Beef Tenderloin Actually Taste Good? Serious, let it sit! He has written two cookbooks. Tie the tenderloin, with butcher’s twine, at 1-inch intervals. In a 425 degree Fahrenheit oven, it will take a beef tenderloin about 45 minutes to cook. The tenderloin come from the spine area, and hangs between the shoulder blade and hip socket. For seasoning, less is definitely more here. Beef tenderloin is a large cut of meat right out of the short loin section. If you want to cut your tenderloin into steaks then the grilling will be easy. For example a 1 inch steak grilled to medium-rare would be 4-5 minutes on each side after the initial searing on high heat. Whole trimmed tenderloin can weigh in around 6 pounds and cost as much as $100 or more. Before we get into actually cooking this hunk of meat, we need to talk about trimming and preparing the tenderloin. Allow steaks to rest for about 5 minutes and plan on the temperature rising about 5 more degrees after you take it off the grill. Save my name, email, and website in this browser for the next time I comment. If the beef tenderloin is untrimmed, ask the butcher to help you select and trim the meat so it yields a 5 to 6 … Charcoal Grill. In this recipe I am going to show you how to cook the perfect beef tenderloin steak with a classy Italian twist. Get it free when you sign up for our newsletter. Ali Clarke Beef Stroganoff . You just paid a lot of money for this thing, what’s another $40 for a good probe thermometer that will allow you to monitor the progress? Sear the beef tenderloin steak on each side for 2 minutes on high heat, then move steaks to medium heat, continue cooking following the chart per minutes on each side on the medium heat until desired temperature is reached. As with any steak sear it over a high temperature for about 1 minute per side. This will help it cook evenly. Try a little black pepper, garlic and maybe a very light coating of a flavored olive oil. If you want to grill it as a roast you should tie up the tenderloin into an even, round roast. Classes You May Also Like. Elise Kornack Beef Braciole . For a 7 lb beef tenderloin cook time will be around an hour and a half, but for a 4-5 lb cut, you should check the internal temperature after around 35 minutes. An hour before you cook your beef tenderloin, remove it from the refrigerator and allow it to come to room temperature. Derrick Riches is a grilling and barbecue expert. The beef tenderloin is the cut of meat that provides us with the filet mignon. To Finish Under the Broiler: Adjust rack to 6 inches from broiler element and preheat broiler to high. When you want to make a gesture of generosity or opulence this holiday season, nothing beats the long cylindrical, supernaturally tender muscle cut from the inside of the steer’s ribcage, beef tenderloin. I don't recommend cooking tenderloin anywhere above medium. Remove the tenderloin from the oven and let it sit for at least fifteen minutes before slicing it up and enjoying your meal. Excellent advice on the ‘less is more’. Trimmed beef tenderloins are available for purchase in the supermarket meat case. Plan on about 15 to 20 minutes per pound of meat with a low temperature and an additional 15 minutes of resting time. Return it to your work surface and leave it untouched to rest for 15 minutes. Your email address will not be published. Don't go by time though, cook to temperature. Give on more flip but only cook till it chars. Required fields are marked *. I only had the Memphis rub with me as I was using it on the pork butts we were selling at the event. After grilling many beef tenderloins and other cuts of meat, I think that is false. You may pay more for it, but it will save you about 20 minutes of trimming time and also save you the trauma of removing so much waste from this expensive cut of meat. 5 stars! https://www.bhg.com/recipes/how-to/handling-meat/how-to-cook-beef-tenderloin Make it for a special occasion or holiday meal. Beforehand I patted the meat on both sides with some olive oil and did the salt and pepper as described. Some cuts of meat require work to get great taste and optimal tenderness. From here you can either cook the tenderloin whole or cut it into steaks. It will continue cooking during this time and the temperature will rise about 10 to 15 more degrees. If you had the same amount of meat cut into steaks it can cost even more. all sides of the tenderloin to create a nice crust. Plan on about 15 to 20 minutes per pound of meat with a low temperature and an additional 15 minutes of resting time. Once the meat is trimmed and tied, you’re ready to get started cooking! Beef Tenderloin … Question: How long should a whole beef tenderloin cook on a grill at a low heat to reach a 120-125 internal temp? Anything more will simply detract from the flavor of the meat. « Grilled Chicken Breasts with Clove Spice Rub. If you don't let the tenderloin (or any large cut of meat) come to room temperature, it won't cook evenly. Fortunately, the structure of beef in the cow’s body allows for many different cuts, hence, the names like sirloin, tenderloin, rib eye etc as you hear. While your tenderloin is warming up, go ahead and light the grill. Reduce the heat and continue grilling until done. At this point check the internal temperature to see where it is. Then remove any excess fat that might be hanging loose. One of the best cuts of meat, you want to make sure you cook this correctly. I prefer to add Kosher salt and fresh pepper to my beef tenderloin. Chicken Rolled with Prosciutto and Fontina Cheese. What’s not to love about a cut of meat with the word “tender” in it’s name? Beef Tenderloin in a Cream Cheese and Mushroom Steak Sauce. To serve: slice the tenderloin into ½ … Just like the filet mignon, we want to keep the seasoning minimal and focus more on technique. About 2 to 3 minutes should do it. Tenderloin should have a nice caramelized surface so start out by searing the roast on a medium-hot grill just long enough to lightly brown the surface. They are simply derived by the different cuts and we look at the most common and their ideal grilling time. Allow the tenderloin to come to room temperature on the kitchen counter. Move to indirect grilling and finish it off over a low heat. Since a good beef tenderloin is both tender and flavorful it won’t need a lot of seasoning. Update for 2017 – I used to prescribe to the “don’t add salt too early or it will pull moisture out of the meat”. On the 6.5 lb. 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