EASY Grilled Beef Tenderloin Recipe- Simple Ingredients & 30 Minutes! (2024)

FAQs

Which cooking method is best for beef tenderloin? ›

The food web and a great many cookbooks (very many of them highly reputable) recommend blasting a tenderloin in a hot oven, 450–500°F (232–260°C), for a relatively short time to cook it, followed by a counter rest.

On larger cuts of meat it is better to sear at the end rather than the beginning. If you sear first, the muscle fibers will contract and push moisture out making your cut of beef dry and tough. The reverse sear is done for about 3-4 minutes per side during the last 8-10 minutes of the cook.

Plan on about 15 to 20 minutes per pound of meat with a low temperature and an additional 15 minutes of resting time. Remove the tenderloin when it has reached an internal temperature of 125 degrees F. Cover and let rest for 15 minutes.

Tenderloin is a boneless cut of beef that cooks up juicy and tender. It's great to make on the grill because you can get a high temperature that sears the outside of the tenderloin to get it browned and full of flavor.

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.)

Generously season roast with kosher salt. Keep uncovered in refrigerator for at least 6 hours, or up to overnight. About 1 to 1½ hours before planning to cook, remove roast from oven and allow to come to room temperature. Preheat oven to 425 degrees F.

Season with salt and pepper: Just before cooking, sprinkle the meat with salt and pepper. Wait to do this until you're ready to actually put the meat in the pan, otherwise the salt draws moisture out of the meat and you'll need to pat it dry again.

Rub salt and pepper all over tenderloin and place onto rack in a roasting pan and let rest uncovered in the fridge for 1 hour or up to 24 hours. This dry aging process will help the filets have a nice crust. You can skip this step if you don't have time. Once ready to cook, preheat oven to 425°.

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.

Do not add water or cover the roast and cook to desired doneness, according to the Measuring Doneness and Cooking Times Chart listed below. Roast until a meat thermometer registers 130°F (about 25–30 minutes) for medium-rare doneness or 140°F for medium doneness (about 30–35 minutes).

How do you grill a tenderloin steak on a gas grill? ›

Light a charcoal fire in one half of a charcoal grill or preheat a gas grill to high for 10 minutes and lightly oil the grate. Place tenderloin on the hot grill and close the lid. Grill until well-seared, about 5 minutes. Flip and repeat on the other side.

For roasts that are 2 to 3 pounds, roast at 425°F for 35 to 40 minutes for medium rare (135°F) and 45 to 50 minutes for medium (150°F) doneness. For roasts weighing 4 to 5 pounds, roast at 425°F for 50 to 60 minutes for medium rare (135°F) and 60 to 70 minutes for medium (150°F).

Low-and-slow cooking also gives you a larger window of time between that point at which the meat is perfectly cooked and the point when it's overcooked. Once the meat is done, all you've got to do is put a sear on it.

It's common to wonder, “Is beef tenderloin the same as filet mignon?” The answer is no, they are two different cuts of beef. However, filet mignon comes from the beef tenderloin, cut from the very end and most tender area of the tenderloin.

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.

A beef tenderloin is an excellent choice for the broiler, just like filet mignon. You can add some olive oil and your choice of spices to the meat before broiling to allow it to get a crispy sear in the oven.

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.