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This Grilled Beef Tenderloin recipe is the perfect go-to meal, it has the perfect amount of flavor that will leave your mouth watering for more!
This Grilled beef tenderloin recipe is great for those stay in date night meals! It’s a delicious main meal that can be made within 20 minutes!
I have been riding high on a wave of creative thinking and cooking motivation lately. I’m not complaining by any means, because its far easier to cook, write, and photograph when you’re justfeeling it.I can always tell when I am starting to feel a little frustrated and downtrodden, especially when I sit down to edit photos. They just look “blah” to me, not inspiring at all- and I am always aiming to inspire you. I sat down and looked at the photos for this week and was super excited, starting off with this peppery, grilledbeef tenderloin.
If you follow me on Facebook and Instagram, you likely saw pictures of the dinner I put on for Valentine’s Day. Dave’s best friend from high school, along with his girlfriend, happened to be in town for a work conference on a weekend that Dave just happened to actually have off- miracles do exist. It also happened to be on Valentine’s weekend. February was a particularly brutal stretch in our home, and Dave had worked about 13.5 hours a day every day from 2/2-2/13.
I decided to just be cool and suggest we stay in for Valentine’s Dinner.
However, that doesn’t mean that I was just going to through a few burgers on a grill- nor do I do special dinners on a normal scale (please reference here). I made a ridiculously large flower arrangement, got out the nice china, and then pondered the menu.
I have been making beef tenderloin this way for years now. The original recipe can from Allrecipes, but it’s been edited and tweaked and altered so many times over the years that I no longer even measure the ingredients before they go in the spice grinder/coffee grinder. I made this for my parents a few years back and now they’re in love with it as well. Its a great go-to for a great main dish with big flavor.
I am super excited to share Friday’sdish with you! Can’t. Freaking. Wait. You. Will. Die.
What you will need for this recipe:
Spice Grinder –I recommend using a spice grinder to mix the spices required in this recipe. This [easyazon_link identifier=”B00E4KLW3Q” locale=”US” tag=”gogogogo03-20″]Electric Spice Grinder [/easyazon_link] should do the trick and it even comes with a one year warranty.
Table Top Grill – If you do not already own a grill, you can always purchase a table top grill. They are convenientand easy to store. This indoor/outdoor [easyazon_link identifier=”B0000AZK85″ locale=”US” tag=”gogogogo03-20″] Grill[/easyazon_link] is perfect if you have limited space.
Meat Thermometer – To make sure the meat is at that perfect temperature, you can use a meat thermometer. You can grab this[easyazon_link identifier=”B017613C3C” locale=”US” tag=”gogogogo03-20″] Digital Cooking Meat Thermometer [/easyazon_link] here!
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5 from 3 votes
Peppered Beef Tenderloin
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 4
Author: Jacqueline
Ingredients
3Tblack peppercorns
1tspbeef bouillon granulesor 1 cube
1tsporegano
2tsppaprika
1tspcornstarch
1tspgarlic powder
1tsponion powder
3.5lbbeef tenderlointrimmed
Instructions
Combine all ingredients in a spice grinder. Pulse/grind until the peppercorns are coarsely ground.
Rub the tenderloin thoroughly with the spice mixture.
Preheat a grill on high heat and oil the grates.
Once the grill is preheated reduce the heat to medium, add the beef to the grill, cooking for 6-10 minutes per side (depending on the thickness of the meat), turning twice. Cook until a meat thermometer shows 5 F below medium rare (or desired temperature).
Remove to a cutting board and allow the meat to rest for 10-15 minutes. Slice the meat in desired thickness and serve.
If you liked this Grilled Beef Tenderloin recipe you can check out these:
Hungarian BeefGoulash
Beef Stroganoff
Crockpot Beef Ragu
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ABOUT JACQUELINE
Welcome to Go Go Go Gourmet! Here you'll find recipes that are created from everyday, easy-to-find basic ingredients and put together with minimal time and energy. My motto? Less effort. More taste. Read more...
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Comments
Christysays
Beef tenderloin is my absolute FAVORITE, and this look divine. So mouthwatering!
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[…] notice that it contains cornstarch. It certainly isn’t necessary, but I also use it in my Grilled Beef Tenderloin rub- it helps give it a crust on the […]
Rub beef with oil; season generously with salt and pepper. Sear on all sides over direct heat until caramelized, about 5 minutes per side. Transfer beef to indirect heat, and grill, covered, turning occasionally, until a thermometer inserted into the center registers 125 degrees for medium-rare, 20 to 30 minutes.
One of the easiest methods of cooking Beef Tenderloin is in the oven. With minimal prep and our easy-to-follow guidelines, you'll present a juicy and tasty roast to guests in no time. For best results, make sure the Tenderloin roast is completely thawed.
How long to grill pork tenderloin: Grill a ¾- to 1-pound tenderloin over medium-high indirect heat 30 to 35 minutes or until done. Grilled pork tenderloin temperature: An instant-read thermometer inserted in the center of the tenderloin should register 145°F.
Moral of the story: If you've got the time, salt your meat for at least 40 minutes and up to overnight before cooking. If you haven't got 40 minutes, it's better to season immediately before cooking. Cooking the steak anywhere between three and 40 minutes after salting is the worst way to do it.
Yes, marinate steak before cooking for at least 1-2 hours in the refrigerator. Pat the steaks dry before cooking them to remove excess marinade and allow the steaks to crisp on the grill, in a pan, or in the oven.
When deciding how to season Filet Mignon, salt and pepper are all you really need for this cut of beef. But beyond that, it's a matter of personal preference. Fresh rosemary and cracked black pepper are a popular flavor combination for this steak, as are garlic-based mixtures and those that feature thyme and marjoram.
To sum up: Filet mignon is part of a beef tenderloin, but a beef tenderloin is not a filet mignon. Instead, it houses the filet mignon, which comes from the end portion of the tenderloin. The rest of the tenderloin can create other steak cuts or a delicious tenderloin roast to feed the family.
In general, we grill steaks over direct medium-high to high heat. A 1 1/2-inch steak will likely take 4 to 5 minutes on one side and then another 3 to 5 minutes once flipped (or longer for medium-well to well-done). We highly recommend using an internal thermometer to determine doneness (see below).
Salting the roast and letting it rest uncovered overnight makes for deeper seasoning, plus a drier surface for more efficient browning. Slow-roasting in a low oven cooks the tenderloin evenly from edge to center.
Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)
Simply season it with salt and pepper, brown it stovetop, then roast just long enough for a rosy pink middle. But what's even easier and perhaps even more impressive is grilled beef tenderloin. Grilling your tenderloin guarantees that your kitchen will stay cool and available for prepping side dishes.
To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.
If your certified Angus beef filets are closer to an inch or 1 ½ inches thick, they probably won't need any more than 4 to 5 mins. of grilling on each side. But, thicker cuts of two inches or more will require a grill time of about 6 mins. on each side.
Steaks, burgers, and chops that are 1 inch or more in thickness are best cooked using a two-stage cooking method. Sear first over direct heat, then finish over indirect heat. Be sure to deduct the searing time from the total estimated cooking time to determine the finishing time.
Searing meat doesn't create an impermeable barrier that prevents the release of natural juices when cooking or slicing a steak or other cut of meat. But that doesn't mean you should abandon searing altogether. You should always consider searing steaks before grilling, baking, braising, roasting, or sautéeing.
Season the tenderloin ahead of time and sear it for 5 minutes per side on your grill. After the tenderloin is seared, top with the crust and bake immediately. For a more convenient approach, crust the tenderloin and keep refrigerated until you are ready to cook.
I love reverse sear as it results in very tender meat and a more consistent cook throughout (I cook to medium-rare). This technique can be used with steaks, or other thick cuts of meat (like roasted lamb) and the results are almost always perfect.
Introduction: My name is Mrs. Angelic Larkin, I am a cute, charming, funny, determined, inexpensive, joyous, cheerful person who loves writing and wants to share my knowledge and understanding with you.
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