Chris' Recipes

Bon Appetite!

Grilled Beef Tenderloin

Written By: Chris - Aug• 16•12

Beef fillet, is the best quality of beef you can get.  We often pick it up as pre-cut fillet steaks, but this roast cut of meat is very, very tender and has an amazing mild flavor!  Warning, it is very expensive!  I always buy it when it’s a managers special and is discounted.  It is easy to trim so if you can get it untrimmed for less – go for it.  The fillet is a large cut of meat right out of the short loin section and is the center of tenderness.  Recently I picked up a very large cut at Costco and was able to split it in two for a couple of amazing meals to come!  It is grilling season, so this day I chose to grill the meat.

If you have never prepared one, don’t fret it.  It’s quite easy!  You will want to keep the seasoning minimal and focus more on how you wish to prepare it.  Keep it simple because aide from over-seasoning, the easiest way to screw up a great beef tenderloin is to over-cook it!   I prefer “Lawry’s” seasoning salt and a little black pepper.  Maybe some garlic and a very light coating of olive oil.

Instructions:

Remove the tenderloin from the refrigerator an hour before roasting and let it come to room temperature.  The whitish membrane that covers the surface of part of the roast can be easily cut off with a sharp knife.

Preheat your grill by turning on all burners on high for five to ten minutes. (I have a gas grill).  Spray the grate with non-stick cooking spray or rub the grates with an oil-soaked rag using tongs if you did not rub the roast with oil.  Place the beef on the hot rack and close the lid.  Grill about five minutes until well-seared.  Turn the meat and close the lid grilling until well-seared on second side; about another five minutes.

Turn off burner directly underneath the meat and turn remaining burners to medium.  Cook the beef until a meat thermometer inserted in the thickest section registers 120 degrees for rare.  In my opinion, the only way to eat it!  Once it hits your desired temperature, remove it from the grill and place on a platter and allow the tenderloin to rest under aluminum foil for 15 minutes before carving.  It will continue cooking during this time and the temperature will rise about ten to 15 more degrees.

You really must allow it to it sit!  If you don’t, all of those delicious juices will run out of the meat.  In this photo, I didn’t quite allow it to rest long enough, see?  It was still so tender that we could cut it with a butter knife…

We enjoyed this beef tenderloin with potato and cheese Pierogi’s and a caprices salad.  Of course, an excellent red wine as well!

Enjoy!

Cheers!
~Chris

 

 

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