Grilled Beef Tenderloin Recipe

Beef tenderloin: A tender and flavorful cut of beef, perfect for grilling.

Olive oil: Helps to keep the meat moist and adds a rich flavor.

Salt: Enhances the natural flavors of the beef.

Black pepper: Adds a bit of heat and depth to the seasoning.

Garlic: Provides a robust and aromatic flavor.

When grilling a beef tenderloin, it's crucial to monitor the internal temperature closely. Using a meat thermometer ensures you achieve the perfect level of doneness. Insert the thermometer into the thickest part of the tenderloin to get an accurate reading. For a medium-rare finish, aim for an internal temperature of 135°F (57°C). Remember, the meat will continue to cook slightly even after it's removed from the grill during the resting period.

• beef tenderloin - Substitute with pork tenderloin: Pork tenderloin is a lean cut of meat that cooks similarly to beef tenderloin and can provide a similar texture and flavor profile.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a good alternative for grilling.

• salt - Substitute with kosher salt: Kosher salt has larger crystals and a cleaner taste, which can enhance the flavor of grilled meats.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to provide a different but still complementary taste to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor and is convenient to use when fresh garlic is not available.

• Allow the beef tenderloin to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Wrap the cooled beef tenderloin tightly in aluminum foil or plastic wrap to maintain its moisture and flavor.
• Place the wrapped beef tenderloin in an airtight container or a resealable plastic bag to prevent any odors from the fridge from affecting the meat.
• Store the beef tenderloin in the refrigerator if you plan to consume it within 3-4 days. Make sure to label the container with the date.
• For longer storage, freeze the beef tenderloin. Wrap it in a layer of plastic wrap followed by a layer of aluminum foil to prevent freezer burn.
• Place the wrapped beef tenderloin in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When ready to use, thaw the beef tenderloin in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the beef tenderloin gently to avoid drying it out. Use a low oven temperature or a microwave on a low setting, adding a splash of beef broth or olive oil to maintain moisture.
• If you have leftover slices, consider using them in sandwiches, salads, or stir-fries for a quick and delicious meal.

• Oven Method: Preheat your oven to 250°F (120°C). Place the beef tenderloin on a baking sheet and cover it with aluminum foil to retain moisture. Heat for about 20-30 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare. This method ensures even reheating without drying out the meat.

• Stovetop Method: Slice the beef tenderloin into 1-inch thick pieces. Heat a skillet over medium heat and add a bit of olive oil. Place the slices in the skillet and cook for about 2-3 minutes on each side, or until warmed through. This method is quick and helps maintain the tenderness of the meat.

• Sous Vide Method: If you have a sous vide machine, set it to 130°F (54°C) for medium-rare. Place the beef tenderloin in a vacuum-sealed bag and immerse it in the water bath for about 45 minutes to an hour. This method is excellent for preserving the original texture and flavor.

• Microwave Method: Although not ideal, you can use a microwave for quick reheating. Slice the beef tenderloin into thin pieces and place them on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Heat on medium power in 30-second intervals, turning the meat occasionally, until warmed through.

• Grill Method: Preheat your grill to medium heat. Wrap the beef tenderloin in aluminum foil to prevent it from drying out. Place it on the grill and heat for about 10-15 minutes, turning occasionally, until it reaches the desired temperature. This method adds a nice charred flavor to the reheated meat.

• Grill: Essential for cooking the beef tenderloin, providing the necessary high and medium heat for searing and grilling.

• Tongs: Useful for turning the beef tenderloin on the grill without piercing the meat, which helps retain juices.

• Meat thermometer: Important for checking the internal temperature of the beef tenderloin to ensure it reaches 135°F (57°C) for medium-rare.

• Cutting board: Needed for resting the beef tenderloin after grilling and for slicing it before serving.

• Knife: Essential for slicing the beef tenderloin into portions after it has rested.

• Basting brush: Useful for applying the olive oil, salt, pepper, and minced garlic evenly over the beef tenderloin.

• Mixing bowl: Handy for combining the olive oil, salt, pepper, and minced garlic before applying them to the beef tenderloin.

• Aluminum foil: Can be used to tent the beef tenderloin while it rests, helping to keep it warm and juicy.

Preheat the grill: Preheat your grill while you prepare the beef tenderloin to save time.

Marinate in advance: Rub the tenderloin with olive oil, salt, pepper, and garlic the night before to enhance flavor and save time on the day of grilling.

Use a meat thermometer: Check the internal temperature quickly with a meat thermometer to ensure perfect doneness without repeatedly cutting into the meat.

Resting time: Let the tenderloin rest while you prepare side dishes or set the table, making efficient use of your time.