Remove the tenderloin from the refrigerator, place it onto a plate or platter, cover and bring to room temperature for 45 minutes to 1 hour.
Prepare the rub: Place all of the ingredients for the rub into a small bowl. Stir them together and set aside.
Rub the tenderloin: Tamp the outside of the tenderloin with a paper towel to remove all moisture. Rub the outside of the tenderloin with the spice mix, using it all to cover the entire surface, including the two ends of the cut.
Preparing for the grill: Preheat the grill to 500°F. Have a pair of barbecue tongs, a meat thermometer, a stainless platter and a piece of tinfoil at the ready, close to your barbecue.
Grill the tenderloin: Place the tenderloin onto the grill. Close the lid and cook undisturbed for 5 minutes. Turn the tenderloin over and cook with the lid down for an additional 5 minutes. Turn the tenderloin to one of the smaller sides and cook for 3 minutes with the lid up. Cook the final smaller side in the same manner for 3 minutes.
Test for doneness: Transfer the tenderloin to the stainless platter and insert the meat thermometer into the centre of the meat. If the thermometer reads 40°C / 110°F the tenderloin is cooked perfectly, medium-rare. If it’s not there yet, or you prefer a more well-done tenderloin, place it back onto the grill and retest it every minute until desired doneness is achieved.
Rest time: Remove the tenderloin from the grill and cover it loosely with foil. Return it to your work surface and leave it untouched to rest for 15 minutes.
To serve: Slice the tenderloin into ½-inch portions using a meat fork and sharp knife. Transfer to service platter or directly onto dinner plates and serve immediately with suggested side dishes, and chimichurri and salt at table.
Grilled Beef Tenderloin
Ingredients
1 2 lb. beef tenderloin, at room temperature
For the rub:
¼ cup dark brown sugar, packed
½ teaspoon chili flakes
1 teaspoon kosher salt
1 teaspoon ancho chili powder
1 tablespoon extra virgin olive oil
Serve on the side:
chimichurri sauce
Directions
Remove the tenderloin from the refrigerator, place it onto a plate or platter, cover and bring to room temperature for 45 minutes to 1 hour.
Prepare the rub: Place all of the ingredients for the rub into a small bowl. Stir them together and set aside.
Rub the tenderloin: Tamp the outside of the tenderloin with a paper towel to remove all moisture. Rub the outside of the tenderloin with the spice mix, using it all to cover the entire surface, including the two ends of the cut.
Preparing for the grill: Preheat the grill to 500°F. Have a pair of barbecue tongs, a meat thermometer, a stainless platter and a piece of tinfoil at the ready, close to your barbecue.
Grill the tenderloin: Place the tenderloin onto the grill. Close the lid and cook undisturbed for 5 minutes. Turn the tenderloin over and cook with the lid down for an additional 5 minutes. Turn the tenderloin to one of the smaller sides and cook for 3 minutes with the lid up. Cook the final smaller side in the same manner for 3 minutes.
Test for doneness: Transfer the tenderloin to the stainless platter and insert the meat thermometer into the centre of the meat. If the thermometer reads 40°C / 110°F the tenderloin is cooked perfectly, medium-rare. If it’s not there yet, or you prefer a more well-done tenderloin, place it back onto the grill and retest it every minute until desired doneness is achieved.
Rest time: Remove the tenderloin from the grill and cover it loosely with foil. Return it to your work surface and leave it untouched to rest for 15 minutes.
To serve: Slice the tenderloin into ½-inch portions using a meat fork and sharp knife. Transfer to service platter or directly onto dinner plates and serve immediately with suggested side dishes, and chimichurri and salt at table.
Grilled Beef Tenderloin
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Rubbed with dry seasoning and a touch of brown sugar then grilled to your liking…
Turn your next barbecued meal into a special occasion with this GRILLED BEEF TENDERLOIN
I have a longstanding appreciation for this superior cut of beef, especially when it’s served medium-rare, my preference. Nothing else compares to it. So if you’re someone who enjoys eating meat, follow our step-by-step guide on how to prepare GRILLED BEEF TENDERLOIN. We bet you’ll savour and enjoy each and every bite.
Making this main course for the first time is a bit of a nail-biter. If your biggest fear is overcooking the meat, this recipe will help you achieve great success.
Here are a few things to keep in mind when you go to make this wondrous main course.
THE BEEF
We suggest you have a quick chat with your favourite trusted butcher. Mention that you’ll be grilling your tenderloin and discuss the right size for the number of people you intend to serve.
The best beef tenderloin are those with little fat on them, giving you yet another reason to seek the help of a trained professional. A butcher will be more than happy to trim away the excess fat from your tenderloin so that it’s prepared properly for grilling.
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 rub is about two things – ease of preparation and flavour. It calls for only five ingredients, but together they create some serious flavour. I’m a new fan of ancho powder and love its smoky, pepper notes. Look for it in the spice section of your favourite grocery store or check out our AMAZON links below to purchase.
COOK TIME
In the video and below in the recipe, we time the recipe out to produce a GRILLED BEEF TENDERLOIN done to a perfect medium-rare. Two things that helped us achieve that were setting the grill to 500°F and having a trusted meat thermometer.
Because each barbecue operates differently, promise me you’ll err on the side of caution. Better to take the tenderloin off early rather than leaving it on for too long and overcooking it.
If you follow our rule of thumb and take your tenderloin off when your meat thermometer reads 40°C / 110°F, your meat will be perfectly prepared. Remember, you still need to cover the meat loosely with foil and let it rest for 15 minutes before slicing it.
ESSENTIAL ACCOMPANIMENT
If you’re still reading this, you’re probably getting excited to make this legendary main course. The only accompaniment you’ll need with this tenderloin is our CHIMICHURRI – head HERE to watch our 1-minute video on how to make it. Have it at the ready when you go to serve. Enjoy this main with our CLASSIC POTATO SALAD, our WARM BEAN SALAD or our GRILLED BABY ROMAINE LETTUCE SALAD. All of these suggested sides can be assembled quickly, while the foil-tented tenderloin rests.
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
1 2 lb. beef tenderloin, at room temperature
For the rub:
¼ cup dark brown sugar, packed
½ teaspoon chili flakes
1 teaspoon kosher salt
1 teaspoon ancho chili powder
1 tablespoon extra virgin olive oil
Serve on the side:
chimichurri sauce
Directions
Remove the tenderloin from the refrigerator, place it onto a plate or platter, cover and bring to room temperature for 45 minutes to 1 hour.
Prepare the rub: Place all of the ingredients for the rub into a small bowl. Stir them together and set aside.
Rub the tenderloin: Tamp the outside of the tenderloin with a paper towel to remove all moisture. Rub the outside of the tenderloin with the spice mix, using it all to cover the entire surface, including the two ends of the cut.
Preparing for the grill: Preheat the grill to 500°F. Have a pair of barbecue tongs, a meat thermometer, a stainless platter and a piece of tinfoil at the ready, close to your barbecue.
Grill the tenderloin: Place the tenderloin onto the grill. Close the lid and cook undisturbed for 5 minutes. Turn the tenderloin over and cook with the lid down for an additional 5 minutes. Turn the tenderloin to one of the smaller sides and cook for 3 minutes with the lid up. Cook the final smaller side in the same manner for 3 minutes.
Test for doneness: Transfer the tenderloin to the stainless platter and insert the meat thermometer into the centre of the meat. If the thermometer reads 40°C / 110°F the tenderloin is cooked perfectly, medium-rare. If it’s not there yet, or you prefer a more well-done tenderloin, place it back onto the grill and retest it every minute until desired doneness is achieved.
Rest time: Remove the tenderloin from the grill and cover it loosely with foil. Return it to your work surface and leave it untouched to rest for 15 minutes.
To serve: Slice the tenderloin into ½-inch portions using a meat fork and sharp knife. Transfer to service platter or directly onto dinner plates and serve immediately with suggested side dishes, and chimichurri and salt at table.
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