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