Place marinaded tenderloin on hot, oiled grill grates. 2. sticks salted butter, melted and slightly cooled. If you need additional help with prepping your tenderloin the Joy of Cooking has great detailed instructions. Place beef tenderloin on the grill over direct heat for 20 min. This will give the juices time to settle into the meat. ), Copyright © 2021 Great Eight Friends on the Foodie Pro Theme. Definitely a recipe we'll keep! This ingredient shopping module is created and maintained by a third party, and imported onto this page. Let the beef tenderloin sit at room temperature while the grill preheats. Try a little black pepper, garlic and maybe a very light coating of a flavored olive oil. Pat the meat dry with paper towels then place it in a dish large enough to easily hold it. For a charcoal grill, arrange hot coals around a drip pan. Use it on any beef, chicken or pork. Drizzle it with oil and rub it into the meat. Excellent! The roast will continue to cook without getting burnt from the direct flame. Lubricate … SNOW. This will allow … This recipe is absolutely killer. I made this using 2 lbs of filet mignon steaks and halving the rub. This recipe is a definite keeper! Place roast on grill rack over pan. Heat grill to 400 degrees. Grill 40 to 45 … Let the tenderloin rest for at least 15 minutes under a foil tent before slicing. 2. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Very flavourful even without a sauce. Prepare beef: Trim off excess fat with a sharp knife. If you have 2 or more burners, leave one burner on medium-high and turn one off. Season the whole tenderloin with LGCM Ultimate Steak & Roast Rub on all sides and let sit at room temperature while you prepare your grill. Season beef tenderloin generously with salt and pepper. Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Here are just a few. The temperature for medium rare beef is 135°F. Package the rub in a nice container and give it to the host and/or hostess at the next barbecue you attend. I prefer to use organic grass fed beef for this Grilled Beef Tenderloin, but any USDA prime or choice cut of beef will work with this dry marinade. And there isn't much that tastes better than a Grilled Beef Tenderloin with fresh vegetables. I used this rub on filets and while simple is best this rub was wonderful. Cover and grill for 60 to 75 minutes for medium-rare (135 degrees F). Turn the grill down to medium. Let your steaks come to room temperature before grilling. On a gas grill, turn on one side of burners to medium high heat, and leave the other side off. Fold thin tip end under to approximate the thickness of the rest of the roast. Grilled Beef Tenderloin At least 2-½ hours before serving prepare the tenderloin by trimming off the excess fat. Preheat grill by turning all burners to medium. Steve's Dry Rub is easy to make, simply mix all the spices together. Our slow-roasting reverse-sear method ensures perfectly medium-rare meat from edge to center, with a nicely browned, flavorful crust. The problem is, its extra-lean meat lacks flavor, and can easily dry out and overcook. Brush the balsamic vinegar over all side of the beef then brush the beef with the olive oil. Test for medium-high heat above the pan. I prefer to marinade the meat overnight for the best flavor. A Gr8 Gift Idea! This will take the chill off the meat and give you a better sear. Make sure you start with a good tenderloin and that you clean it well. Instructions Mix Seasoning, parsley and rosemary in small bowl. Copyright 2006 USA WEEKEND and columnist Pam Anderson. The beef was so tender and delicious. I'll definitely make this again. Add comma separated list of ingredients to include in recipe. Nutrient information is not available for all ingredients. Our recipes will do the calculation for you. No cut has such a reputation as being "high-end" as the tenderloin, and it carries a price tag to match. Let meat rest 15 minutes before carving. Learn about us! 364 calories; protein 26.5g; carbohydrates 1.9g; fat 27.3g; cholesterol 88.9mg; sodium 599mg. Tie the beef with kitchen twine in 1 inch intervals. Highly recommended! Perfection. We have some Gr8 beef recipes here at Great 8 Friends. The wet rub is fabulous and came out wonderfully. I have lots of tasty rubs on the blog, Montreal Steak Seasoning, Brisket Rub and Dry Rub for Ribs but I’m telling you, it’s time to mix up this beef rub because you’re ready to grill, right? The first time was for Mother's Day. This recipe makes more than you will need, so save the rest for other meats, it's also Gr8 on chicken and pork! Tie the roast at 1-inch intervals and transfer to a large rimmed baking sheet. oil, the rosemary, and the garlic. Snip silverskin with scissors to keep roast from bowing during cooking. Suspend the meat from the hook inside the Pit Barrel®. Thanks for the great recipe. Turn off flame on meat side of grill, or place meat on the cool side of charcoal grill. Tim and I both love filet so we make this main course a lot! Cover the tenderloin with plastic wrap and refrigerate for at least 2 hours (I like to let mine marinate overnight). Roasted Potato and Grilled Vegetable Salad ». This one was was sitting right at 100 degrees, so it needs 10-15 more minutes before it’s done. Allrecipes is part of the Meredith Food Group. The second time I made this I considered using fresh thyme from my garden but hey if it ain't broke don't fix it. Drizzle olive oil all over and rub the seasonings into the beef. So far I have made it twice. Prepare the outdoor gas grill. 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