Grilled Garlic Butter Beef Tenderloin Recipe - Out Grilling (2024)

FAQs

Is it better to grill or roast a beef tenderloin? ›

Tenderloin is a boneless cut of beef that cooks up juicy and tender. It's great to make on the grill because you can get a high temperature that sears the outside of the tenderloin to get it browned and full of flavor.

Plan on about 15 to 20 minutes per pound of meat with a low temperature and an additional 15 minutes of resting time. Remove the tenderloin when it has reached an internal temperature of 125 degrees F. Cover and let rest for 15 minutes.

On larger cuts of meat it is better to sear at the end rather than the beginning. If you sear first, the muscle fibers will contract and push moisture out making your cut of beef dry and tough. The reverse sear is done for about 3-4 minutes per side during the last 8-10 minutes of the cook.

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.

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.

THE RUB. Rub your tenderloin with our fabulous rub (see comments and the rub recipe below), and bring your tenderloin to room temperature before you begin. Depending on the weight, I find 45 minutes to an hour will do the trick. This essential step will ensure that the meat cooks evenly on the grill.

The meat will be almost perfectly cooked from edge to edge. Low-and-slow cooking also gives you a larger window of time between that point at which the meat is perfectly cooked and the point when it's overcooked. Once the meat is done, all you've got to do is put a sear on it.

Filet Mignon Cook Time on the Grill

If your certified Angus beef filets are closer to an inch or 1 ½ inches thick, they probably won't need any more than 4 to 5 mins. of grilling on each side. But, thicker cuts of two inches or more will require a grill time of about 6 mins. on each side.

Before it hits the Grill

Lightly oil the steak on both sides to prevent it from sticking to the grill. It's best to add oil directly to the steak and not to the grill as oil will burn quickly on the grill causing excess smoke and flare-ups.

What temperature do you grill beef tenderloin? ›

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.

It's common to wonder, “Is beef tenderloin the same as filet mignon?” The answer is no, they are two different cuts of beef. However, filet mignon comes from the beef tenderloin, cut from the very end and most tender area of the tenderloin.

The biggest difference between filet mignon and beef tenderloin is the size — tenderloin is the whole piece of meat, while the filet is a smaller, more tender portion of the tenderloin. Regardless of which cut you choose, both filet and tenderloin are succulent pieces of beef worth sinking your teeth into.

Preheat your grill over medium high heat for at least 15 minutes. The ideal temperature for grilling filet mignon is 450-500°F. After cleaning the grates and right before putting the steaks on, brush on oil with folded paper towel over the grates. Place the steaks on the grill and close the lid.

Tenderloins have a narrow end and a thick end. To ensure consistency, roasts & steaks are typically cut from the thick end. Roasts can be made from the thin end by cutting the smallest portion off and trussing it to a thicker portion using butcher's twine. The thin end can also be sliced for beef medallions.

Low-and-slow cooking also gives you a larger window of time between that point at which the meat is perfectly cooked and the point when it's overcooked. Once the meat is done, all you've got to do is put a sear on it.

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. The rest of the tenderloin can create other steak cuts or a delicious tenderloin roast to feed the family.

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).