Grilled beef tenderloin is the epitome of simple elegance. Imagine a succulent piece of meat, charred to perfection on the outside and melt-in-your-mouth tender on the inside. It's a favorite for those who cherish the true, unadulterated taste of beef. The tenderloin, being one of the softest cuts, hardly requires any fancy seasonings.
Just a little preparation, some patience, and your grill will gift you with a culinary masterpiece. Whether it's a special occasion or just a weekend treat, this dish will surely impress. Dive in, and let's get grilling!
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Why This Recipe Works
Simplicity is key:This recipe isn't bogged down by complicated marinades or seasonings. It’s all about appreciating the beef tenderloin in its purest form. By grilling it, you highlight the natural flavors of the meat. The exterior gets a slight char, giving it an enticing smoky taste, while the inside remains juicy and succulent.
Versatility at its best: The beauty of this recipe is its adaptability. You can dress it up or down depending on the occasion. Want to add a sauce or a rub? Go for it. Prefer it plain with just a sprinkle of salt and pepper? That works wonders too. This method of grilling beef tenderloin provides a fantastic base, allowing you to get creative or keep it classic based on your mood and preference.
Ingredients
Beef Tenderloin - This is a prime cut of beef, known for its tenderness. It comes from the back of the cow and has a rich flavor. Substitute: Sirloin or Ribeye, though the texture may differ.
Olive Oil - Used to coat the beef and ensure a crispy exterior when grilled. Substitute: Canola oil or melted unsalted butter.
Salt - Brings out the natural flavors of the beef. Substitute: Kosher salt or sea salt.
Black Pepper - Adds a bit of spice and complements the beef flavor. Substitute: Crushed red pepper flakes for a bit more heat.
Garlic (minced) - Provides a robust flavor that goes well with the beef. Substitute: Garlic powder or freshly chopped shallots.
Tips
- Always let the beef tenderloin come to room temperature before grilling.
- Preheat the grill to a high temperature for a seared crust.
- After grilling, allow the beef to rest for about 10 minutes to let juices redistribute.
- Use a meat thermometer to ensure your beef reaches the desired level of doneness.
- Marinating the beef for a few hours in the fridge can enhance flavors but is not necessary.
How to Serve
Grilled beef tenderloin is a versatile dish that can be the star of any meal. Its rich and tender nature makes it pair well with various sides.
- Classic Dinner: Serve the grilled beef tenderloin with garlic mashed potatoes and steamed asparagus. A drizzle of red wine reduction can enhance the flavors.
- Salad Lunch: Slice the beef thin and place atop a bed of mixed greens, cherry tomatoes, crumbled feta, and a balsamic vinaigrette dressing.
- Sandwich Delight: Use slices of beef tenderloin in a ciabatta roll with horseradish cream, arugula, and caramelized onions.
Similar Recipes
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Beef Stroganoff without Sour Cream
Grilled Beef Tenderloin
Ingredients
- Beef Tenderloin
- Olive Oil
- Salt
- Black Pepper
- Minced Garlic
Instructions
- Remove beef from the fridge and allow it to come to room temperature for about 30 minutes.
- Preheat the grill to high heat.
- While the grill heats, rub the beef tenderloin with olive oil, then season generously with salt, pepper, and minced garlic.
- Place the beef on the hot grill and sear for 2-3 minutes on each side.
- Lower the grill temperature to medium and continue to cook for 10-15 minutes (or until desired doneness is achieved), turning occasionally.
- Remove beef from grill and let it rest for 10 minutes before slicing.
Notes
- Always let the beef tenderloin come to room temperature before grilling.
- Preheat the grill to a high temperature for a seared crust.
- After grilling, allow the beef to rest for about 10 minutes to let juices redistribute.
- Use a meat thermometer to ensure your beef reaches the desired level of doneness.
- Marinating the beef for a few hours in the fridge can enhance flavors but is not necessary.