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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.
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.
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.
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.
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.
Cover the grill and cook a ¾- to 1-pound tenderloin over medium-high indirect heat 30 to 35 minutes or until it registers 145°F on an instant-read thermometer. Turn once halfway through grilling time.
To achieve that “perfect” doneness, cook your 1.5 to 2-inch filet for approximately 3.5 to 4.5 minutes per side. Use a meat thermometer to double check the temperature, and allow for a small rise in temp due to carryover cooking once the beef is off the grill.
For a 2 inch steak(like a Filet Mignon) you will still grill it for 3-4 minutes per side over direct, high heat, but then you will move it to indirect heat until it reaches your desired internal temperature (which will take a few additional minutes).
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.
Place the steaks on the grill and close the lid. Cook for about 5 minutes. If you want nice diamond grill marks, rotate the steak about 90° after about 3 minutes. Then flip the steak on other side and cook for another 5 minutes or so, or until desired doneness.
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.
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.)
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°.
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.
If you're searing on the grill, brush each side of your roast with melted butter. Place the roast in the skillet or on the grill and sear approximately 2 minutes on each side. Cook until the roast reaches approximately 5°F less than your final desired internal temperature.
Introduction: My name is Aracelis Kilback, I am a nice, gentle, agreeable, joyous, attractive, combative, gifted person who loves writing and wants to share my knowledge and understanding with you.
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