Grilled Beef Tenderloin

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If you are anything at all like us, the onslaught of cold winter weather did not have you putting the grill into hibernation mode. Nor did you keep it there when this years so called “Spring” brought nothing close to the balmy sunny days it has given us in the past. Well, most of us. SOME of you already live in a wonderful weather paradise and don’t think we are not a touch jealous about that right about now.

But I digress. The grill is a 24/7/365 (sometimes 366) thing for us. I will stand out in the cold, the snow, the 30 mph brisk winds to grill. The results are worth it if you have the patience to deal with the sometimes changing cook times due to ice build up on the grill lid.

This blustery Spring day we chose to grill a beautiful beef tenderloin. It is crazy simple and the results are priceless. Consider switching up to a grilled beef tenderloin for your holiday table this spring. You may never go back to ham or roast lamb again.

 

 

 

 

 

 

 

Ingredients:

Preparation:

Trim beef of excess fat with a sharp knife. Slice the silver-skin to stop the tenderloin from curling during cooking. Fold the thin end under to even out the thickness of the the tenderloin. If needed, you can tie with butcher’s twine. Set meat aside and let come to room temperature (About 30 minutes – which is the perfect time to get your grill to temperature or start your coals). Mix oil and Worcestershire sauce together well and massage over beef to coat. Sprinkle SZEGED Steak Rub all over the tenderloin. Add extra cayenne and black pepper to taste (the cayenne will add heat). Oil your grill grate and place the beef on the hot grill grate and close the lid. Sear beef till well-browned, about 5 minutes. Turn meat and repeat. Move the tenderloin to your (charcoal) grill’s cool side, or turn off the burner underneath the tenderloin and set the remaining burner(s) to medium heat. Grill until a meat thermometer inserted in the thickest area of the tenderloin registers 130 degrees (about 50 to 60 minutes) depending on the size of your tenderloin. Let sit for 10-15 minutes before carving to allow juices to settle back into the meat. Enjoy!

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