Beef Tenderloin: Bbq Cooking Time And Techniques

Beef tenderloin is a delicious and tender cut of meat that can be grilled to perfection. Whether you're hosting a fancy dinner party or a weeknight family meal, this dish is sure to impress. In this article, we will explore the steps to achieve the perfect grill, from selecting the best cut of meat to trimming and seasoning, and, of course, the grilling process itself. We will also provide tips on resting and serving your beef tenderloin to ensure a mouth-watering meal. So, fire up your barbecue and get ready to become a grill master!

How to season beef tenderloin

Beef tenderloin is a versatile dish that can be seasoned in a variety of ways to suit your taste preferences. Here are some tips and suggestions on how to season your beef tenderloin to make it flavourful and delicious.

Selecting the Beef Tenderloin

When selecting a beef tenderloin, it is best not to skimp on quality. Look for a tenderloin with little fat, as this will ensure even cooking and prevent the meat from drying out. Consider choosing a Choice or Prime grade roast from an Angus or heritage breed steer, as these will have more marbled fat and thus, more flavour. Ask your butcher for recommendations on the best cut available.

Trimming and Preparing the Tenderloin

If you have purchased a whole beef tenderloin, you will need to trim and tie it before cooking. Remove any excess fat, including the fatty chain and silverskin. The fatty chain is a strip of meat that runs along the length of the tenderloin and can be separated from the tenderloin by cutting through the connective tissue. The silverskin is a thin, silvery layer of fat that should be removed as it can become tough and chewy when cooked. Use a sharp knife to carefully trim away these layers.

Once the tenderloin is trimmed, you will notice one end is thicker than the other. To ensure even cooking, fold the thinner end under and tie it in place with butcher's twine. This will create a more uniform shape and help the meat cook evenly.

Dry Brining (Optional)

Dry brining is a technique that involves seasoning the meat with salt and other spices and chilling it uncovered in the refrigerator for up to 48 hours. This step is optional but can enhance the flavour and texture of the meat. If you choose to dry brine, mix a generous amount of salt with other desired spices, such as garlic powder, onion powder, paprika, and pepper, and rub it onto all sides of the tenderloin. Transfer the seasoned meat to a cooling rack placed over a baking sheet and refrigerate for 12-48 hours.

Creating a Spice Rub

A spice rub is a great way to add flavour and create a delicious crust on your beef tenderloin. In a small bowl, combine spices such as kosher salt, dried parsley, dried oregano, dried thyme, chili powder, garlic powder, onion powder, and pepper. You can also add fresh herbs like rosemary and thyme for extra flavour. Mix the spices together and rub them generously all over the surface of the tenderloin.

Marinade (Optional)

If you want to add extra moisture and flavour to your beef tenderloin, you can create a marinade. In a small bowl, whisk together ingredients such as olive oil, mashed garlic, chopped rosemary, chopped thyme, onion powder, ground black pepper, and kosher salt. Rub the marinade all over the tenderloin, ensuring that all sides are coated. You can also try other flavour combinations, such as red wine sauce, peppercorn cream sauce, or balsamic cream sauce.

Resting the Meat

Before cooking, it is important to let the beef tenderloin come to room temperature. This will ensure that the meat cooks evenly. Remove the tenderloin from the refrigerator and let it sit, uncovered, for about 30-45 minutes before cooking.

Searing the Meat

Searing the beef tenderloin will create a rich, complex flavour and lock in the juices. Heat a large cast-iron skillet over medium-high heat and add vegetable oil or another high-smoking oil. Once the oil is hot, add the tenderloin and sear each side until deeply golden. You may need to work in batches to avoid overcrowding the pan.

Baking or Grilling the Tenderloin

After searing, you can finish cooking your beef tenderloin in the oven or on the grill. For baking, preheat your oven to 425°F and place the tenderloin in a lightly greased baking dish. Bake for about 20-35 minutes, or until the desired doneness is achieved. For grilling, preheat your grill to 500°F and place the tenderloin on the grill. Cook for about 5 minutes on each side, then transfer to a cooler zone on the grill and continue cooking until the desired doneness is reached.

Testing for Doneness

To check if your beef tenderloin is cooked to your desired doneness, use a meat thermometer to insert into the thickest part of the meat. For medium-rare, aim for an internal temperature of 120°F-125°F. For medium, aim for 130°F-135°F. Keep in mind that the meat will continue to cook and rise in temperature by a few degrees after it is removed from the heat, so adjust your cooking time accordingly.

Resting and Slicing

Once your beef tenderloin has reached the desired doneness, remove it from the heat and let it rest for at least 15 minutes. This resting period allows the juices to redistribute, ensuring a juicy and tender final product. After resting, slice the tenderloin into 1/2-inch thick slices and serve immediately.

How to trim a whole beef tenderloin

Trimming a whole beef tenderloin can seem intimidating, but with a bit of practice and the right tools, it's quite easy. Not only does trimming your own tenderloin save money, but it's also a great way to guarantee a beautiful appearance and even cooking.

First, you'll need the right tools. Grab a good, sharp, flexible boning knife, butcher's twine, and a pair of cut-resistant gloves. You'll also want to arrange a clean work surface with a large cutting board.

Next, remove the full beef tenderloin from its packaging and pat the meat dry with paper towels. This will make it easier to handle. Place the tenderloin on the cutting board so you can easily manoeuvre it.

The first cut will be to remove the 'chain', which is the long piece of meat running along the side muscle of the tenderloin. Pull it back to expose the natural seam, then use your knife to separate it from the whole tenderloin. Set it aside.

Now, you'll want to remove the connective tissue, hard fat, and silver skin. Trim excess hard fat over the roast without cutting deep into the meat. Then, carefully remove the silver skin by gently sliding the knife tip under it and pulling up gently while sliding the knife along the length of the tenderloin. Take your time to trim off any remaining excess fat.

With a paper towel, wipe your hand along the length of the tenderloin to clean off any excess bits and smooth out the exposed surface, leaving a nice, even, clean surface.

At this point, you can stop and prepare the tenderloin for roasting or grilling. To do this, fold the small end (known as the tail) up and secure it with butcher's twine every one or two inches along the tenderloin to the thick end, creating an even thickness.

Alternatively, you can continue trimming the tenderloin to create more variety in your cuts. Simply cut off the larger butt end and tapered end for an even roast, known as the center-cut beef tenderloin roast or chateaubriand. This cut is ideal for roasting due to its shape and size and usually weighs between 2 and 3 pounds.

You can also cut the tenderloin into individual steaks. The butt end and tail end can be trimmed to create steaks of even thickness, aiming for about 1 1/2 to 2 inches thick. The tail end, in particular, is the most tender portion and is perfect for filet mignon steaks.

Before discarding the chain, look to remove any large pieces of meat. These scraps can be used for other quick-cooking beef recipes, such as stir-fries.

Now that you've expertly trimmed the whole tenderloin, you're ready to cook it using your preferred method, such as sous vide, grilling, smoking, oven roasting, or pan-searing.

How long to grill beef tenderloin

Grilling beef tenderloin is a great way to add flavour to an already tender cut of meat. The exact grilling time will depend on the size of the tenderloin and the desired level of doneness.

Preparation

Before grilling, trim the tenderloin of excess fat and silver skin. You can ask your butcher to do this for you. The silver skin is best removed by gently gliding a knife underneath it, keeping as much meat in place as possible. You can also fold the thinner end of the tenderloin under and tie it in place with butcher's twine to ensure even thickness. This cut of meat is best served medium-rare, so a meat thermometer is a must-have.

Grilling

Grill-roasting is a good method for cooking tenderloin. This involves building a two-zone indirect fire, with most of the coals piled up on one side of the grill to create a hot zone, and the rest creating a cooler zone on the other side.

First, preheat your grill to medium-high heat (around 500°F). Then, place the tenderloin on the grill and cook undisturbed for 5 minutes. Turn the tenderloin over and cook for another 5 minutes with the lid down. Turn the tenderloin onto one of its smaller sides and cook for 3 minutes with the lid up. Finally, cook the last smaller side in the same manner for 3 minutes.

For a medium-rare tenderloin, you want to reach an internal temperature of 130°F (54°C) or 135°F. This should take around 45 to 60 minutes, depending on the size of the tenderloin. If you prefer your meat more well-done, simply leave it on the grill a little longer, testing every minute until the desired doneness is achieved.

Resting and Serving

Once your tenderloin has reached the right temperature, remove it from the grill and cover it loosely with foil. Leave it to rest for 10 to 15 minutes. This will allow the juices to settle and the core temperature to rise a little more. Finally, slice the tenderloin into ½-inch portions and serve immediately with your choice of side dishes.

What to serve with grilled beef tenderloin

Grilled beef tenderloin is a versatile dish that can be served with a variety of side dishes. Here are some ideas to complement your grilled beef tenderloin and elevate your dining experience:

Classic Potato Salad

A classic potato salad is an excellent choice to accompany the grilled beef tenderloin. It provides a refreshing contrast to the hearty meat, and its creamy texture pairs well with the tender beef. The salad can be prepared quickly while the tenderloin rests, ensuring a harmonious and timely meal.

Warm Bean Salad

For a heartier option, a warm bean salad is a delicious and satisfying side dish. The beans provide a good source of protein and fibre, making it a nutritious and flavourful addition to the meal. The warmth of the salad also creates a pleasant contrast to the grilled meat.

Grilled Baby Romaine Lettuce Salad

If you're looking for a lighter option, a grilled baby romaine lettuce salad is a perfect choice. Grilling the lettuce adds a subtle smoky flavour that enhances the overall dining experience. The crispness of the lettuce also provides a refreshing bite to balance the richness of the beef tenderloin.

Basic Mashed Potatoes

Mashed potatoes are a classic comfort food and an ideal side dish for grilled beef tenderloin. Their creamy texture and mild flavour complement the tenderloin beautifully. It's a simple yet satisfying option that is sure to please all palates.

Grilled Vegetables with Balsamic Vinegar

Grilled vegetables are a perfect summer side dish, especially when paired with a tangy balsamic vinegar dressing. The charred flavour of the grilled veggies adds depth to the dish, and the balsamic vinegar provides a pleasant acidity to cut through the richness of the beef.

Roasted Brussels Sprouts

Roasted Brussels sprouts are a delicious and healthy option to serve with grilled beef tenderloin. Their slight crispness and nutty flavour offer a nice contrast to the tender beef. They also add a touch of colour and texture to the plate, making the meal even more enticing.

How to store grilled beef tenderloin

Storing Your Tenderloin

Store your leftover grilled beef tenderloin in an airtight container in the refrigerator for up to three days. Alternatively, you can freeze it for up to six months.

Reheating Your Tenderloin

To reheat your tenderloin, wrap it in foil and bake for 10-15 minutes in a preheated oven at 350°F until heated through.

Storing Your Tenderloin Before Cooking

You can season and store your tenderloin for up to 72 hours before cooking. Remove the tenderloin from the refrigerator 30 minutes to an hour before cooking to allow it to reach room temperature. This will ensure that the meat cooks evenly.

Frequently asked questions