| Prep Time | Cook Time | Servings | Difficulty |
| 15 min(plus 4–8 hours marinating) | 25-30 min | 6-8 people | Intermediate |
Hey there, meat lovers! It’s your grillin’ buddy, Steve back with another juicy recipe you’re going to love. Today, we’re diving into the world of premium cuts with my ultimate Grilled Beef Tenderloin. Whether you’re grilling for the holidays, a special celebration, or just because you crave steakhouse quality at home, this recipe is your golden ticket. We’ll cover everything from the best beef tenderloin marinade to expert tenderloin grilling tips so you can achieve restaurant-worthy results right in your backyard!
Why Make Grilled Beef Tenderloin?
This cut is the crème de la crème of beef. Known for its buttery texture and melt-in-your-mouth tenderness, the tenderloin is a crowd-pleaser that doesn’t need much to shine. But when you toss it on the grill with the right marinade and cook it to perfection? You’ve got the most delicious grilled beef tenderloin you’ve ever tasted.
- Super tender: The beef tenderloin is the most tender cut of beef.
- Grill-friendly: With a few key techniques, it grills beautifully.
- Perfect for special occasions: Impress your guests with this high-end cut.
- Pairs with anything: Serve with wine, potatoes, or fresh greens for a classy meal.
Ingredients for Grilled Beef Tenderloin
Here’s what you’ll need to get this show on the road. This marinade infuses the beef with rich flavor while keeping it incredibly juicy.
- 1 whole beef tenderloin (about 3–4 pounds), trimmed
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon black pepper
- Salt to taste
- Optional: butcher’s twine for tying the roast
Instructions
- Trim and tie the tenderloin: Trim any silver skin and tie the roast with butcher’s twine every 2 inches for even cooking.
- Make the marinade: In a bowl, whisk together olive oil, soy sauce, Worcestershire, Dijon mustard, garlic, rosemary, and black pepper.
- Marinate the beef: Place the tenderloin in a resealable plastic bag or dish and pour the marinade over. Refrigerate for 4–8 hours, turning occasionally.
- Preheat the grill: Set your grill for two-zone heat, one hot side for searing, one cooler side for finishing.
- Sear the beef: Remove the tenderloin from the marinade (discard excess marinade). Sear all sides over high heat for 2–3 minutes per side until a nice crust forms.
- Move to indirect heat: Transfer to the cooler side and close the lid. Cook until internal temp reaches 125°F for medium-rare or 135°F for medium (use a meat thermometer).
- Rest: Let it rest for 10–15 minutes before slicing. This keeps it juicy!
Chef Steve Tips for Making This Recipe
✓ Use a thermometer! This is a pricey cut, don’t guess.
✓ Let it rest. Resting allows juices to redistribute, resulting in the juiciest beef tenderloin ever.
✓ Tie it up: Even thickness means even grilling.
✓ Don’t over-marinate: 4–8 hours is perfect. Overnight can overpower the natural beef flavor.
✓ Reverse sear option: For thicker tenderloins, sear last for extra crust and even cooking.
Sauces and Serving Ideas
What’s a perfect grilled tenderloin steak without a mouthwatering sauce?
Best Sauces:
- Classic red wine reduction
- Garlic herb butter
- Horseradish cream sauce
- Chimichurri for a bold twist
Serving Suggestions:
- Roasted garlic mashed potatoes
- Grilled asparagus or broccolini
- Caesar salad with shaved parmesan
- Crusty artisan bread and a glass of Cabernet Sauvignon
Nutrition
Based on a 6 oz serving (without sauce):
| Calories: | 360 |
|---|---|
| Protein: | 42g |
| Fat: | 20g |
| Carbohydrates: | 2g |
| Sodium: | 450mg |
Final Thoughts from Chef Steve
There you have it, my friends, the ultimate Grilled Beef Tenderloin that’s tender, flavorful, and sure to wow at any gathering. With the right marinade, a hot grill, and a little love, you can turn this premium cut into a restaurant-worthy centerpiece right at home. Don’t let the price tag scare you, follow my tips, use a thermometer, and trust the process. Whether it’s for a holiday feast, summer BBQ, or just a “treat yourself” kind of night, this recipe delivers every time. Now go fire up that grill, and let’s make some magic happen!
FAQs
1- What temperature should I grill beef tenderloin to?
For the perfect juicy beef tenderloin, aim for 125°F internal temp for medium-rare, or 135°F for medium.
2-Can I use this recipe for smaller tenderloin steaks?
Absolutely! Just reduce marinating time to 1–2 hours and grill 4–6 minutes per side depending on thickness.
3- How do I store leftovers?
Wrap tightly and store in the fridge for up to 3 days. It’s great in sandwiches or salads!
4- Can I make this ahead of time?
Yes! You can marinate it in advance and grill just before serving. It also reheats well if sliced and warmed gently.
5- What’s the difference between tenderloin and filet mignon?
Filet mignon is cut from the center of the tenderloin. This recipe uses the whole tenderloin, giving you more flavor options!
