Mastering The Art Of Grilling A Beef Tenderloin Filet To Medium Rare

how do you grill a beef tenderloin filet medium rare

Grilling a beef tenderloin filet to a perfect medium rare is an art that combines precision and technique. Whether you're a seasoned grilling expert or a novice looking to impress your dinner guests, mastering this cooking method will ensure a steak that is tender, juicy, and bursting with flavor. So grab your grilling tools and let's dive into the step-by-step process of how to achieve that mouthwatering medium rare beef tenderloin filet on the grill.

Characteristics Values
Temperature 135°F
Grill Time 4-6 minutes per side
Seasoning Salt, pepper, garlic
Resting Time 5 minutes
Internal Temperature 130-135°F
Thickness of Tenderloin 1.5-2 inches
Type of Fire Medium-high

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To achieve a medium-rare doneness when grilling a beef tenderloin filet, the recommended cooking temperature is around 135 to 140 degrees Fahrenheit (57 to 60 degrees Celsius). Cooking beef tenderloin to this temperature will result in a juicy and tender steak with a slightly pink center.

To accurately monitor the internal temperature of the beef tenderloin filet, it is important to use a meat thermometer. Insert the thermometer into the thickest part of the steak, making sure it doesn't touch the bone or fat. This will give you an accurate reading of the internal temperature and help you determine when the steak is cooked to medium rare.

Before grilling the beef tenderloin filet, it is recommended to let it sit at room temperature for about 30 minutes. This allows the steak to cook more evenly and reduces the risk of the steak being undercooked in the middle.

When grilling the beef tenderloin filet, preheat your grill to high heat. Sear the steak on each side for about 2 to 3 minutes to achieve a nice crust. Then, reduce the heat to medium and continue grilling the steak until it reaches the desired internal temperature of 135 to 140 degrees Fahrenheit (57 to 60 degrees Celsius). The cooking time will vary depending on the thickness of the steak, so it is important to constantly monitor the internal temperature.

Once the beef tenderloin filet reaches the recommended cooking temperature, remove it from the grill and let it rest for about 5 minutes. This allows the juices to redistribute within the steak and results in a more flavorful and tender final product.

Overall, grilling a beef tenderloin filet to a medium-rare doneness requires careful temperature monitoring and attention to detail. By following the recommended cooking temperature and using a meat thermometer, you can achieve a perfectly cooked and delicious steak.

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How long should I grill a beef tenderloin filet on each side to reach medium-rare?

To grill a beef tenderloin filet to medium-rare doneness, the cooking time will depend on the thickness of the steak and the temperature of the grill. As a general rule, you should aim to cook a 1-inch thick filet for about 4-5 minutes per side. However, it is always a good idea to use a meat thermometer to check for doneness. The internal temperature for medium-rare beef should be around 135-140°F (57-60°C).

Before grilling the beef tenderloin filet, you'll want to make sure it is at room temperature. This allows for more even cooking throughout the meat. Season the steak with salt and pepper, or your favorite marinade, and preheat your grill to medium-high heat. Oil the grates to prevent sticking and ensure a nice sear.

Once the grill is heated, place the filets on the grill and close the lid. Resist the urge to continuously flip the steaks as this can hinder the formation of a nice crust. Allow the filet to cook on one side for about 4-5 minutes, or until it develops a browned, caramelized crust. Then, flip the steaks and cook for an additional 4-5 minutes on the other side.

If you prefer a more accurate way to determine the doneness of your beef tenderloin filet, use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding any bones or fat. For medium-rare, you'll want to remove the steak from the grill when the thermometer reads around 135-140°F (57-60°C). Keep in mind that the internal temperature will continue to rise a few degrees as the steak rests.

Once the steak reaches the desired temperature, remove it from the grill and let it rest for about 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Serve your perfectly grilled medium-rare beef tenderloin filet with your favorite side dishes for a delicious and satisfying meal.

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Should I marinate the beef tenderloin filet before grilling, and if so, what marinade works best for a medium-rare result?

When it comes to grilling beef tenderloin filet, marinating can add flavor and tenderness to the meat. Marinating involves soaking the meat in a mixture of ingredients, typically including an acid such as lemon juice or vinegar, along with herbs, spices, and other flavorings. While marinating is not necessary for a delicious beef tenderloin filet, it can enhance the natural flavors and create a more flavorful and tender finished product.

To marinate the beef tenderloin filet before grilling, start by choosing a marinade that complements the flavor of the meat. Some popular marinade options include a simple mixture of olive oil, garlic, salt, and pepper, or a combination of soy sauce, Worcestershire sauce, and brown sugar. Experiment with different marinades to find the flavor profile that you enjoy the most.

Once you have chosen your marinade, place the beef tenderloin filet in a sealable plastic bag or container and pour the marinade over the meat. Make sure that the marinade covers the entire surface of the meat. Seal the bag or container and place it in the refrigerator. Allow the beef tenderloin filet to marinate for at least 30 minutes and up to 24 hours, depending on your desired level of flavor and tenderness.

When it is time to grill the marinated beef tenderloin filet, preheat your grill to medium-high heat. Remove the meat from the marinade and discard the remaining marinade. Pat the filet dry with paper towels to remove any excess moisture. This will help the meat to sear and brown properly on the grill.

Grill the beef tenderloin filet for about 4-6 minutes per side, or until it reaches your desired level of doneness. For a medium-rare result, aim for an internal temperature of around 130-135°F (54-57°C). Use a meat thermometer to accurately gauge the temperature of the meat. Remember to let the beef rest for a few minutes after grilling to allow the juices to redistribute before slicing and serving.

In summary, marinating beef tenderloin filet before grilling can add flavor and tenderness to the meat. Choose a marinade that complements the natural flavors of the beef, such as a mixture of olive oil, garlic, salt, and pepper. Allow the meat to marinate for at least 30 minutes before grilling. Grill the filet to your desired level of doneness, aiming for a medium-rare result by cooking the meat to an internal temperature of around 130-135°F. With the right marinade and grilling techniques, you can achieve a perfectly flavorful and tender beef tenderloin filet every time.

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What is the best method for searing a beef tenderloin filet on the grill to achieve a flavorful crust while keeping the center medium-rare?

The best method for searing a beef tenderloin filet on the grill to achieve a flavorful crust while keeping the center medium-rare involves a combination of prepping the meat, properly heating the grill, and monitoring the cooking temperature.

Firstly, it is essential to start with a well-trimmed beef tenderloin filet. Remove any excess fat and silver skin, as these can prevent the meat from searing properly. Season the filet generously with salt and pepper to enhance the flavor.

Before grilling, ensure that the grill is preheated to a high temperature. This will help to create a nice crust on the filet. You can also add a small amount of oil to the hot grill grates to prevent sticking.

When placing the filet on the grill, it is important to listen to the sizzle. This indicates that the meat is making contact with the hot grates and promotes the development of a flavorful crust. Avoid moving the filet too much during the cooking process to allow for proper searing.

To achieve a medium-rare center, it is crucial to monitor the internal temperature of the filet using a meat thermometer. Aim for an internal temperature of around 135-140°F (57-60°C) for medium-rare. Remember that the filet will continue to cook after being removed from the grill, so it is advisable to take it off the heat a few degrees below the desired final temperature.

Let the cooked filet rest for a few minutes before slicing to allow the juices to redistribute. This will result in a more flavorful and tender steak.

Overall, the key to achieving a flavorful crust while keeping the center of a beef tenderloin filet medium-rare on the grill involves proper preparation, preheating the grill, and monitoring the internal temperature. By following these steps, you can enjoy a perfectly cooked steak with a delicious, caramelized outer crust.

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Are there any specific tips or techniques for grilling a beef tenderloin filet to medium-rare that I should be aware of?

Grilling a beef tenderloin filet to medium-rare requires precision and technique in order to achieve the perfect balance between a flavorful crust and a juicy, tender interior. Here are a few tips and techniques to keep in mind:

  • Preparing the beef tenderloin filet: Before grilling, it is important to bring the beef tenderloin filet to room temperature for about 30 minutes. This allows for even cooking throughout the steak. Additionally, ensure that the filet is dry by patting it with paper towels, as excess moisture can prevent the steak from developing a delicious crust.
  • Seasoning the steak: A simple seasoning of salt and pepper is often sufficient to enhance the natural flavors of the beef tenderloin filet. However, you may also choose to add other seasonings such as garlic powder or herbs for a more complex flavor profile. Coat the entire steak with the seasoning, ensuring that it is evenly distributed.
  • Preheating the grill: Preheating the grill is crucial for achieving a perfect medium-rare steak. Set the grill to high heat and allow it to preheat for at least 10-15 minutes. This will help create a hot cooking surface that sears the steak quickly, locking in juices and creating a delicious crust.
  • Searing the steak: Once the grill is preheated, place the beef tenderloin filet directly on the grill grates. Make sure to lay the steak perpendicular to the grill grates to achieve attractive grill marks. Sear the steak for about 2-3 minutes on each side, without moving it, to develop a flavorful crust. Avoid flipping the steak too often, as this can interfere with the searing process.
  • Monitoring the internal temperature: To achieve medium-rare doneness, it is essential to monitor the steak's internal temperature using a meat thermometer. Insert the thermometer into the thickest part of the filet, avoiding contact with bone or fat. For medium-rare, the steak should reach an internal temperature of 130-135°F (54-57°C). It is important to note that the steak's temperature will continue to rise a few degrees after it is removed from the grill, so it is advisable to remove the steak from the grill when it is a few degrees below the desired doneness.

By following these tips and techniques, you can achieve a perfectly grilled beef tenderloin filet cooked to medium-rare. Remember to let the steak rest for a few minutes before slicing it to allow the juices to redistribute, resulting in a tender and succulent dining experience. Experiment with different seasonings and flavors to create your own unique grilled masterpiece.

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