Grilled Beef Tenderloin Recipe (2024)

FAQs

Is beef tenderloin good for grilling? ›

Here's why beef tenderloin is superb for the grill: you get tender meat inside plus browned deliciousness on the outside.

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.

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.

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.

Filet mignon is cut from the beef tenderloin, which is why it's sometimes called a tenderloin steak. The entire tenderloin roast is a large cut that's extremely versatile. It can be cooked whole for a spectacular dinner, but it can also be cut into a beautiful stack of amazing steaks.

Slow-roasting in a low oven cooks the tenderloin evenly from edge to center. Basting the tenderloin with browned butter flavored with thyme and shallots enhances browning and gives it more flavor.

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.)

Maintain a grill temperature (on the cool side) of around 325 - 350. A 6 pound beef tenderloin should take a little over an hour to reach our magic temperature of 130 degrees. Don't go by time though, cook to temperature. Once the tenderloin hits 130 degrees, remove from the grill and place on a platter.

How long do you cook a 2 inch tenderloin on 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).

Grill until a meat thermometer registers 130°F (about 20–25 minutes) for medium-rare doneness or 140°F for medium doneness (about 25–30 minutes).

Grill the tenderloin for 12 to 18 minutes.

Place the tenderloin over direct heat. Cover and cook, flipping the tenderloin only once, until the internal temperature reaches 140°F to 145°F, 5 to 7 minutes per side.

Marinate steak for at least 1-2 hours in the refrigerator. However, for best results, use a steak marinade for several hours or overnight. The extra time allows the steak fibers to break down and tenderize before cooking.

For roasts that are 2 to 3 pounds, roast at 425°F for 35 to 40 minutes for medium rare (135°F) and 45 to 50 minutes for medium (150°F) doneness. For roasts weighing 4 to 5 pounds, roast at 425°F for 50 to 60 minutes for medium rare (135°F) and 60 to 70 minutes for medium (150°F).

Of the three steaks, the Tenderloin is the most tender and least flavourful. Ribeye is less tender compared to the Tenderloin but more tender compared to the Striploin. The Ribeye is also the most flavourful among the 3 cuts.

Tenderloin Steak (Filet Mignon)

This is the most tender steak, lean yet succulent, with a fine buttery texture. Sold boneless. This steak also meets government guidelines for lean.

Grilling Filet Mignon

Black Angus filet mignon is the most tender cut of beef used for steaks. It comes from the smaller end of the tenderloin and should be well-marbled. You can grill it or cook it in a skillet and is best served blue rare or rare.