Beef Tenderloin On Grill Recipe

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Introduction

Beef tenderloin, prized for its exceptional tenderness and delicate flavor, is a cut of meat that elevates any meal. The “beef tenderloin on grill recipe” is particularly popular due to the grilling process imparting a delightful smoky char that complements the natural richness of the beef. Grilling allows for precise control over the cooking temperature, ensuring a perfectly cooked tenderloin, whether the preference is rare, medium-rare, or medium. This cooking method is favored for its simplicity, speed, and ability to create a memorable culinary experience.

Ingredients

The core ingredients for an exceptional grilled beef tenderloin are few but crucial. The quality of the beef is paramount. Look for a well-trimmed tenderloin, approximately 2-3 pounds. Other essential ingredients include:

• Beef Tenderloin: The star of the show, ensure it’s fresh and properly trimmed.
• Olive Oil: Used for coating the tenderloin, aiding in even cooking and browning.
• Kosher Salt: For seasoning, kosher salt is preferred for its even distribution and clean taste. Sea salt is an acceptable substitute.
• Freshly Ground Black Pepper: Adds a pungent kick and complements the beef’s flavor.
• Optional: Fresh Herbs (Rosemary, Thyme): Sprigs of fresh herbs can be placed under the tenderloin while grilling for added aroma and subtle flavor.

Possible substitutions include using avocado oil instead of olive oil, or substituting garlic powder for fresh herbs. However, maintaining the simplicity of the core ingredients allows the quality of the beef to truly shine.

Preparation Steps

Proper preparation is key to a successful “beef tenderloin on grill recipe.” First, pat the beef tenderloin dry with paper towels. This crucial step removes excess moisture, promoting a better sear on the grill. Next, lightly coat the tenderloin with olive oil, ensuring it’s evenly distributed. Generously season the entire tenderloin with kosher salt and freshly ground black pepper. Don’t be shy with the seasoning; the thick cut of meat can handle it. For enhanced flavor, consider tying the tenderloin with butcher’s twine at 2-inch intervals. This creates a more uniform shape, promoting even cooking. Let the seasoned tenderloin rest at room temperature for at least 30 minutes before grilling. This allows the meat to relax and cook more evenly.

Cooking Instructions

Achieving the perfect “beef tenderloin on grill recipe” requires precise execution. Preheat the grill to medium-high heat (approximately 450-500F or 230-260C). Ensure the grill grates are clean and lightly oiled to prevent sticking. Place the tenderloin directly on the hot grill grates. Sear the tenderloin for 3-4 minutes per side, creating a beautiful crust. After searing, reduce the heat to medium (approximately 350-400F or 175-205C) and continue grilling, turning occasionally, until the desired internal temperature is reached. Use a meat thermometer inserted into the thickest part of the tenderloin to accurately gauge doneness.Here are recommended internal temperatures for different levels of doneness: Rare: 125-130F (52-54C) Medium-Rare: 130-135F (54-57C) Medium: 135-140F (57-60C) Medium-Well: 140-145F (60-63C)* Well-Done: 145F+ (63C+) (Not Recommended)Once the tenderloin reaches the desired internal temperature, remove it from the grill and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful cut.

Serving Suggestions

The grilled beef tenderloin is incredibly versatile and pairs well with a variety of sides. Classic accompaniments include roasted potatoes, asparagus with hollandaise sauce, and a simple green salad. For a more robust meal, consider serving it with creamy mashed potatoes and sauted mushrooms. A red wine reduction sauce adds a touch of elegance. When plating, slice the tenderloin against the grain into 1/2-inch thick medallions. Arrange the medallions artfully on the plate and garnish with fresh herbs, such as parsley or rosemary. A sprinkle of flaky sea salt adds a final touch of flavor and visual appeal.

Tips and Common Mistakes

To ensure a perfect “beef tenderloin on grill recipe,” consider these tips and avoid common mistakes:

• Don’t overcook the tenderloin. It’s better to undercook it slightly, as it will continue to cook during the resting period.
• Use a meat thermometer. This is the most accurate way to determine doneness.
• Let the tenderloin rest. This allows the juices to redistribute, resulting in a more tender and flavorful cut.
• Don’t overcrowd the grill. Cook the tenderloin in batches if necessary to ensure even cooking.
• Avoid using too much marinade. While marinating can add flavor, too much marinade can prevent the tenderloin from searing properly. A simple dry rub is often the best approach.

Explore More Cooking Guides

Mastering the “beef tenderloin on grill recipe” elevates home cooking, offering restaurant-quality results. The tenderness and flavor makes it suitable for family dinners or special occasions. Its adaptability allows for culinary creativity, tailored to diverse palates. Try this at home to impress your friends and family. Further explore cooking guides at foodrecipestory.com.