The BEST Grilled Beef Tenderloin and Rub Recipe (2024)

FAQs

Should I sear beef tenderloin before grilling? ›

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.

Grill the meat until it's rosy pink and a meat thermometer inserted in the thickest section registers 130 degrees F (54 degrees C), which should take about 45 to 60 minutes. Of course, the exact cook time will depend on the tenderloin size and the grill.

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.

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.

Many chefs recommend searing beef tenderloin before slow-roasting it at a low temperature.

Rub room temperature steaks with some olive oil to help the dry rub stick. Sprinkle dry rub on steaks. Once the pan started smoking, place steaks and cook for 3 minutes on the first side for medium-rare. Flip it and cook the other side for 3 more minutes.

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.

Medium heat on your grill is 350°F to 375°F, or when you can hold your hand close to cooking level for 4 seconds or less. How long to grill beef tenderloin steaks is determined by the steak thickness (see below). Grill, covered. For 1 inch thick: 16 to 20 minutes (145°F medium rare) or 20 to 24 minutes (160°F medium).

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.

Is grilled tenderloin the same as filet mignon? ›

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.

The biggest difference between filet mignon and beef tenderloin is the size — tenderloin is the whole piece of meat, while the filet is a smaller, more tender portion of the tenderloin. Regardless of which cut you choose, both filet and tenderloin are succulent pieces of beef worth sinking your teeth into.

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.

Tenderloins have a narrow end and a thick end. To ensure consistency, roasts & steaks are typically cut from the thick end. Roasts can be made from the thin end by cutting the smallest portion off and trussing it to a thicker portion using butcher's twine. The thin end can also be sliced for beef medallions.

Take the meat out at least one hour (two hours is better) prior to roasting. Sear the meat, a few minutes on each side (sides meaning all four sides). Season the meat with sea salt and freshly ground black pepper. I don't like to use anything but butter to rub on this cut of meat.

Despite most recipes to the contrary, it is rarely necessary to sear meat before roasting. The idea that you “seal in the juices” is an old wives tale that has long been debunked. Your best bet is to cook it without searing and, if it isn't browning to your taste, sear it after roasting.

The center, most substantial portion of a beef tenderloin is called the chateaubriand. With this section you'll have the option to roast and carve or grill and serve like individual steaks. Either way, it's important to trim off the chain, which is the thin, fatty section that lies along side of the tenderloin.

Pull steaks from the refrigerator for 30 minutes prior to cooking. Brush olive oil lightly over all sides. Then, season generously with salt and pepper. Allow to rest at room temperature for the rest of the 30 minutes.