This is a recipe for beef tenderloin that I have been preparing for many years, and I truly enjoy it—naturally. However, what is more crucial than the recipe itself is the method I employ to ensure it is cooked to perfection each time. More details on that will follow. Although this is not a meal I prepare every night, it certainly impresses at family gatherings or special events.
I utilize the center cut, also referred to as the Châteaubriand. This cut is not usually found in grocery stores, so it is advisable to order one ahead of time. It arrives pre-trimmed, requiring minimal preparation. This cut of meat is exceptionally tender, to the point where it can be cut with a spoon. Nevertheless, due to its leanness, it does not possess the rich flavor found in ribeye or strip steak.
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To compensate for that, I apply a straightforward Dijon and herb crust that significantly enhances the flavor. The choice of Dijon mustard, salt, and pepper is yours. For this recipe, I strongly encourage the use of fresh rosemary and thyme to elevate the flavor and texture profile. There is a commonly referenced guideline regarding the substitution of dried herbs, but such a magnificent cut of meat merits the additional touch that only fresh herbs can provide. You will not regret this choice. I suggest starting with my recipe, but feel free to modify the flavor profile while maintaining the same roasting technique.
How to Prepare Beef Tenderloin
Many individuals enjoy a delicious roast beef tenderloin recipe, yet grilling it is both enjoyable and straightforward. There is no roasting pan to clean afterward. All that is required is a reliable meat thermometer and a grill. Most recipes suggest searing the beef initially, followed by roasting it in the oven or on the grill. However, I adopt a different approach in this recipe to attain the ideal medium-rare temperature.
You may have heard me discuss the reverse-sear technique in several of my recipes. I appreciate this method for various reasons, and I apply a similar technique here. While I do not sear the meat over direct heat, I gradually raise its temperature using moderate indirect heat, and then I finish by roasting it at a very high indirect heat to create the perfect crust. You can master the art of cooking beef tenderloin in this manner for an excellent dish in just under an hour.
Is Tenderloin Filet Mignon?
In a roundabout way, yes. Filet mignon steaks are typically cut, around 2 inches thick, from the same portion of meat. They are, of course, exceptional steaks, but when prepared whole, it is referred to as a beef tenderloin. The beef tenderloin is to the filet mignon what a standing rib roast is to a ribeye steak.
Grilling Tips
The Shape: This cut is somewhat long and cylindrical. To maintain that shape, I suggest using butcher’s twine to tie it up, which helps support the muscle fibers during cooking.
The Temperature: Given that this is a very lean cut of meat, it will cook rapidly. Ensure that you are utilizing a dependable leave-in thermometer to keep track of the meat’s internal temperature.
The Fuel: You can opt for either charcoal or gas for this recipe, and in both cases, you may add some wood for a smoky flavor if desired. Personally, I refrain from using wood as I believe the smoke detracts from the herb crust rather than enhances it, but that is a matter of personal preference.
Notes
This is a beef tenderloin recipe that I have been doing for years, and I love it—of course. That said, what’s more important than the recipe itself is the technique I use to cook it perfectly every time. While this isn’t an every-night meal, it’s definitely a crowd pleaser for family gatherings or special occasions.
A nice beef tenderloin recipe to try !
INGREDIENTS
* 1 (5 pound) whole beef tenderloin
* 6 tablespoons olive oil
* 8 large garlic cloves, minced
* 2 tablespoons minced fresh rosemary
* 1 tablespoon dried thyme leaves
* 2 tablespoons coarsely ground black pepper
* 1 tablespoon salt
INSTRUCTIONS
1. Prepare beef tenderloin : Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches.
Snip silverskin with scissors to keep beef tenderloin roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
2. Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef tenderloin on hot rack and close lid; grill until well-seared, about 5 minutes. Turn beef tenderloin and close lid; grill until well-seared on second side, another 5 minutes.
3. Move beef tenderloin to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on beef tenderloin size and grill. Let meat rest 15 minutes before carving. The beef tenderloin recipe with herb garlic pepper is ready...enjoy the feast Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating !!
Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating Video :
