Perfectly Grilled Beef Tenderloin Recipe for Any Occasion

Beef tenderloin is known for its unparalleled tenderness and rich flavor, making it a top choice for special occasions and celebratory meals. Grilling this premium cut of meat can elevate it even further, imparting a smoky char while keeping the inside juicy and succulent. Mastering the art of grilling beef tenderloin involves understanding the right techniques, from seasoning and marinating to achieving the perfect grill marks. This guide will walk you through each step, ensuring you serve a beautifully grilled beef tenderloin that will impress your family and guests alike.

Ingredients for Grilled Beef Tenderloin

To prepare a succulent grilled beef tenderloin, you’ll need the following ingredients:

• 1 (2-3 pounds) beef tenderloin: Trimmed and tied for even cooking. The tenderloin is the most tender cut of beef and ideal for grilling.
• 2 tablespoons olive oil: Helps to coat the meat and keep it moist while grilling. It also helps the seasoning adhere.
• 3 cloves garlic, minced: Adds a robust, aromatic flavor to the meat.
• 1 tablespoon fresh rosemary, chopped: Provides a fragrant, earthy aroma that complements the beef.
• 1 tablespoon fresh thyme, chopped: Adds a subtle herbaceous note that enhances the meat’s flavor.
• 1 teaspoon paprika: Adds a hint of smokiness and color to the meat.
• 1 teaspoon onion powder: Contributes a savory depth of flavor.
• 1 teaspoon salt: Essential for seasoning and enhancing the natural flavors of the beef.
• ½ teaspoon black pepper: Adds a touch of heat and complexity.
• 1 tablespoon soy sauce: Adds umami and helps to tenderize the meat.
• 1 tablespoon balsamic vinegar: Provides a tangy contrast and helps to balance the flavors.
• 1 tablespoon Dijon mustard: Adds a bit of sharpness and tang to the marinade.

How to Make Grilled Beef Tenderloin

1. Prepare the Beef Tenderloin
   Start by preparing the beef tenderloin. If it’s not already trimmed, remove any silverskin or excess fat. Use kitchen twine to tie the tenderloin at 1-2 inch intervals to ensure it cooks evenly.
2. Make the Marinade
   In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, paprika, onion powder, salt, black pepper, soy sauce, balsamic vinegar, and Dijon mustard. Mix well to create a cohesive marinade.
3. Marinate the Beef
   Place the beef tenderloin in a large resealable plastic bag or a shallow dish. Pour the marinade over the beef, making sure it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to penetrate the meat and tenderize it.
4. Preheat the Grill
   Preheat your grill to high heat, aiming for around 450-500°F (230-260°C). If using a charcoal grill, prepare a two-zone fire by placing coals on one side and leaving the other side empty. For a gas grill, you can simply preheat all burners and then turn down one side.
5. Grill the Beef Tenderloin
   Remove the tenderloin from the marinade and let it come to room temperature for about 30 minutes before grilling. This helps it cook more evenly. Place the tenderloin over the direct heat (hot side of the grill) and sear it for about 2-3 minutes on each side to achieve a nice crust. Once seared, move the tenderloin to the indirect heat (cool side of the grill) and close the lid. Continue grilling the beef tenderloin over indirect heat for about 15-25 minutes, depending on the desired level of doneness. Use a meat thermometer to check the internal temperature:

• Rare: 120°F (49°C)
• Medium Rare: 130°F (54°C)
• Medium: 140°F (60°C)
• Medium Well: 150°F (66°C)
• Well Done: 160°F (71°C) Turn the tenderloin occasionally to ensure even cooking.

1. Rest the Meat
   Once the beef tenderloin reaches the desired internal temperature, remove it from the grill and let it rest on a cutting board for about 10-15 minutes. This allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful roast.
2. Slice and Serve
   After resting, remove the twine from the beef tenderloin and slice it into medallions of your desired thickness. Serve immediately, garnished with additional fresh herbs if desired.

About the Main Ingredients

• Beef Tenderloin: This premium cut is prized for its tenderness and subtle flavor. It is the most tender part of the cow and is ideal for grilling due to its uniform texture.
• Olive Oil: Helps to keep the meat moist and acts as a carrier for the seasoning. It also aids in achieving a crisp outer crust.
• Garlic and Herbs (Rosemary and Thyme): These aromatics infuse the beef with a savory, herbaceous flavor that complements the natural richness of the tenderloin.
• Paprika and Onion Powder: These spices enhance the flavor profile with a touch of smokiness and depth, contributing to a well-rounded taste.
• Soy Sauce and Balsamic Vinegar: Add umami and a balancing tang to the marinade, which helps to tenderize the meat and add complexity to the flavor.
• Dijon Mustard: Provides a subtle sharpness that contrasts nicely with the other flavors, adding an extra layer of taste.

Grilling beef tenderloin to perfection is an art that combines the right ingredients, techniques, and timing. With this recipe, you can create a flavorful, tender, and visually appealing dish that is sure to be a standout at any meal. Enjoy your expertly grilled beef tenderloin!