Grilling Beef Tenderloin

Grilling Beef Tenderloin Flavor: 3 Out Of 5

Tenderness: 5 Out Of 5

Alternative Names: Filet Mignon, Chateaubriand, Tournedo, Beef Fillet

Beef Tenderloin

Beef Tenderloin is a long cylindrical muscle cut from the middle of the cow right out of the short loin. The muscle tissue does very little work, so it is the most tender meat on the animal.

Tenderloin is very expensive, but there’s little waste and it has a mellow beefy flavor.

Three different cuts from the tenderloin are Filet Mignon, which is cut from the large end usually 1-2 inches in thickness.

Chateaubriand is cut 2-3 inches thick from the center part and Tournedos are cut from the small end of the tenderloin.

Though expensive, it's easy to prepare, cooks quickly, and well suited for grilling, broiling, pan-searing, kabobs, and stir-fry.

How To Cook A Tenderloin Steak Indoors

Cooking Instructions (Grilling)

Grilling Beef Tenderloin

Thick Beef Tenderloin Recipe

Lightly rub the beef tenderloin steak with olive oil, this will help them from drying out, and season both sides of the steak with salt and pepper. You may also season with your favorite dry rub or marinade briefly if you wish.

First brush the grill with vegetable oil to prevent sticking. If using a gas grill, preheat on high for 10-15 minutes with the lid down. This method of cooking works best with steaks that are 1 inch or thicker. Scrape the grill clean with a grill brush, leave one side on high and adjust the other side to medium heat.

The key to not overcooking a thick tenderloin is to sear the steak on both sides. On the high temperature sear the steaks about 2 minutes on each side with the lid down.

Once the steaks are browned on both sides, slide them to the cooler part of the grill, continue grilling with the lid down to the desired doneness. For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks.

When cooking with a charcoal grill, build a two level fire by stacking most of the coals on one side and the remaining coals in a single layer on the other side of the grill. This works the same way as the gas grill, searing the steaks for 2 minutes per side over the high coals and then sliding them to lower heat to finish. When grilling with charcoal keep the lid open.

Sear the beef tenderloin steak on each side for 2 minutes on high heat, then move steaks to medium heat, continue cooking following the chart per minutes on each side on the medium heat until desired temperature is reached. For example a 1 inch steak grilled to medium-rare would be 4-5 minutes on each side after the initial searing on high heat.

Remove the steaks from the grill, tent with foil and let rest for 5 minutes, this helps to redistribute and retain more juices when sliced and promote a more even color throughout the meat. The temperature of the steaks will rise about 5 degrees well resting, remove the steaks 5 degrees before desired doneness.
Grilling Beef Tenderloin Rare Medium-Rare Medium Medium-Well Well Done
1 Inch Steak 3-4 minutes 4-5 minutes 6-7 minutes 7-8 minutes 8-9 minutes
1.5 Inch Steak 5-6 minutes 6-7 minutes 8-9 minutes 10-11 minutes 11-12 minutes
Temperature 125-130 degrees 130-140 degrees 140-150 degrees 150-160 degrees 160-170 degrees
The above times are guide-lines, temperatures differ from grill to grill, do not judge a steaks doneness by minutes per side. You should always use and instant-reas thermometer to check the doneness when grilling beef tenderloin.

Grilling Beef Tenderloin

Thin Beef Tenderloin Steak Recipes

Beef tenderloin or grilling filet mignon steak ½-¾ inch does not need to be seared at a high heat and then moved to a lower heat.

First brush the grill with vegetable oil to prevent sticking, preheat the grill to medium high, clean grill with grill brush and put your steaks on the grill.

Grill with lid down until nicely browned turn over and continue to grill until the other side is browned. The interior will be cooked through, this method works best with moderately thin steaks.

For maximum flavor and tenderness cook to medium-rare (130-140 degrees), anything more will begin to dry out the steaks.

Remove the steaks from the grill and let rest for 5 minutes, this helps to redistribute and retain more juices when sliced and promote a more even color throughout the meat.

The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired

Grilling Beef Tenderloin Rare Medium-Rare Medium Medium-Well Well Done
1/2 Inch Steak 2 minutes 2-3 minutes 3-4 minutes 4-5 minutes 5-6 minutes
3/4 Inch Steak 2-3 minutes 3-4 minutes 4-5 minutes 5-6 minutes 6-7 minutes
Temperature 125-130 degrees 130-140 degrees 140-150 degrees 150-160 degrees 160-170 degrees
The above times are guide-lines, temperatures differ from grill to grill, do not judge a steaks doneness by minutes per side. You should always use an instant-read thermometer to check the doneness when grilling beef tenderloin.

Grilling Tips

  • Always use an instant-read thermometer to check the doneness of a steak. Stick the thermometer through the side of the steak deep into the meat but not touching the bone or fat.
  • For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks.
  • Always let your steak rest for 5 minutes before cutting, to redistribute and retain more juices. The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.
  • To avoid flare ups, trim steaks closely, leave only thin layer of fat to preserve juiciness.
  • Turn with tongs or spatula, piercing causes loss of flavorful juices.
  • Sear thicker steaks on both sides with high heat, then cook over medium heat, high heat chars the outside before the inside is done.
  • Thin cut steaks can be cooked at a higher temperature.
  • To avoid burning, do not add bbq sauce until the last few minutes.
  • If using a gas grill, cook with lid down for best flavor, more even cooking and energy efficiency. Keep lid open when grilling with charcoal.
  • Before heating the grill, brush the grill with vegetable oil to prevent sticking.
  • Never place cooked food on the same plate that held raw meats.

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