Beef Tenderloin, also known as Filet Mignon, Chateaubriand, Tournedo, or Beef Fillet, is a premium cut of meat that comes from the middle of the cow’s short loin. Its unique position in the animal means it does very little work, resulting in the most tender meat you can find. In this article, we’ll explore the best way to grill this exquisite steak, ensuring maximum flavor and tenderness.
Beef Tenderloin offers three different cuts to choose from. The Filet Mignon is typically cut from the large end and measures about 1-2 inches in thickness. Chateaubriand, on the other hand, is a 2-3 inch thick cut from the center part. Lastly, Tournedos are sliced from the small end of the tenderloin. Each of these cuts offers its own unique qualities and flavors.
Grilling Made Easy
Despite its reputation as an expensive cut, grilling Beef Tenderloin is a breeze. It’s a versatile steak that cooks quickly and can be prepared in various ways, including grilling, broiling, pan-searing, kabobs, and stir-fries. Here’s how to master the art of grilling Beef Tenderloin:
Thick Beef Tenderloin Recipe
- Begin by lightly rubbing the beef tenderloin steak with olive oil to prevent drying out. Season both sides of the steak with salt and pepper, or your favorite dry rub or marinade if desired.
- Prepare the grill by brushing it with vegetable oil to prevent sticking. If using a gas grill, preheat it on high for 10-15 minutes with the lid down. Scrape the grill clean with a brush and leave one side on high heat while adjusting the other side to medium heat.
- To avoid overcooking, sear the steaks on both sides over high heat for about 2 minutes each with the lid down.
- Once the steaks are nicely browned, move them to the cooler part of the grill and continue cooking with the lid down until they reach the desired doneness. For optimum flavor and tenderness, aim for medium-rare (135 degrees) or medium (145 degrees). Cooking beyond this point may result in drier steaks.
For charcoal grills, create a two-level fire by stacking most of the coals on one side and spreading the remaining coals in a single layer on the other side. The cooking process is similar to that of gas grills. Sear the steaks for 2 minutes per side over the high coals and then move them to the lower heat to finish.
Thin Beef Tenderloin Steak Recipes
Beef Tenderloin steaks that are ½-¾ inch thick don’t require the same high heat sear and subsequent move to lower heat. Follow these steps for perfect results:
- Brush the grill with vegetable oil to prevent sticking. Preheat the grill to medium-high and place your steaks on the grill.
- Grill with the lid down until the steaks are nicely browned on one side, then flip them over to brown the other side. Since the interior of the steaks will be cooked through, this method works best for moderately thin steaks.
- Aim for medium-rare (130-140 degrees) to retain the maximum flavor and tenderness. Cooking beyond this point may result in drier steaks.
- After grilling, let the steaks rest for 5 minutes. This helps redistribute the juices and ensures a more even color throughout the meat.
Remember, the cooking times provided are guidelines. Temperatures may vary between grill models, so always use an instant-read thermometer to check the doneness of your Beef Tenderloin steaks.
To achieve the best results and enhance your grilling experience, keep these tips in mind:
- Use an instant-read thermometer to check the doneness of your steaks. Insert the thermometer through the side of the steak, deep into the meat, but avoid touching the bone or fat.
- For maximum flavor and tenderness, cook your steaks to medium-rare (135 degrees) or medium (145 degrees). Cooking beyond this point may result in drier steaks.
- Allow your steaks to rest for 5 minutes before cutting. This allows the juices to redistribute, resulting in a more flavorful and succulent steak.
- To avoid flare-ups, trim excess fat from the steaks, leaving a thin layer for added juiciness.
- When turning your steaks, use tongs or a spatula instead of piercing them, as this can cause flavorful juices to escape.
- Sear thicker steaks on both sides over high heat, then continue cooking over medium heat. This method ensures a nicely charred exterior without overcooking the inside.
- Thin-cut steaks can be cooked at higher temperatures.
- If using a gas grill, cook with the lid down to achieve the best flavor, even cooking, and energy efficiency. For charcoal grills, keep the lid open during grilling.
- Before heating the grill, brush it with vegetable oil to prevent sticking.
- Never place cooked food on the same plate that held raw meat to prevent cross-contamination.
For more mouthwatering recipes and grilling inspiration, visit Family Cuisine.
Grilling Beef Tenderloin steak is a delightful culinary experience that delivers exceptional tenderness and flavor. Whether you’re cooking a thick cut or a thinner steak, following these tips will ensure a perfectly grilled meal that will impress your friends and family. So fire up that grill and enjoy the art of grilling Beef Tenderloin to perfection!