Grilled Beef Tenderloin Recipe (2024)

FAQs

How long to grill a beef tenderloin per pound? ›

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.

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. Lots of smoke can develop while the beef is searing, so cooking it outside keeps your kitchen smoke-free.

Rub beef with oil; season generously with salt and pepper. Sear on all sides over direct heat until caramelized, about 5 minutes per side. Transfer beef to indirect heat, and grill, covered, turning occasionally, until a thermometer inserted into the center registers 125 degrees for medium-rare, 20 to 30 minutes.

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.

Knowing how long to cook and the right beef tenderloin temperature is key to any tenderloin recipe. Timings are based on meat removed directly from the refrigerator. 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.

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.)

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.

Either way, it's important to trim off the chain, which is the thin, fatty section that lies along side of the tenderloin. While smaller, this section contains substantial meat and is perfect for stews, soups or stir-fries as we mentioned earlier.

Once thawed, remove your roast from the refrigerator at least one hour (but not more than two hours) before cooking to allow the roast to come to room temperature. Season your Beef Tenderloin Roast well.

Should you oil meat before grilling? ›

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. Season the steak with salt, freshly ground pepper and your choice of other spices, just before placing it onto the hot plate or grill.

For best results, season and trim the meat and allow it to rest at least overnight uncovered in the refrigerator to improve seasoning, browning, and texture.

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.

For thicker cuts, you want to close the lid to keep the temperature high and even. Large steaks, chicken, and roasts have much more depth for the heat to penetrate, and closing the lid will give the heat time to sink in and cook the meat through in much the same way an oven does.

To achieve that “perfect” doneness, cook your 1.5 to 2-inch filet for approximately 3.5 to 4.5 minutes per side.

Place the roast in the skillet or on the grill and sear approximately 2 minutes on each side. Cook until the roast reaches approximately 5°F less than your final desired internal temperature. To check the degree of doneness, use a meat thermometer and the Measuring Doneness chart below.

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.

Since beef tenderloin is a relatively lean, boneless cut of beef and tends to be quite expensive, you can easily cut down that recommendation to 6 ounces of beef per person, especially if your dinner menu includes a few hearty sides. For feeding four to six guests, you'll want a roast between 1 1/2 to 2 pounds.