Grilled Beef Tenderloin Recipe
When you’re looking to class up your next family feast or holiday meal, cooking a full beef tenderloin is the perfect option. It’s incredibly tender with a smooth and comforting flavor that will have you going for more every time! In this grilled beef tenderloin recipe, Jabin from Postal Barbecue will show you how to make a perfect reverse seared beef tenderloin every time using the Slow 'N Sear® Kettle Grill. Take a look!
- 1 Whole Beef Tenderloin
- Kosher Salt
- Not Just For Beef Rub
- Dried rosemary
First when looking at the whole Beef Tenderloin you will notice that on the one side you have the head or the nose which is fairly large and on the opposite end the tail. To access the centre portion first remove all the silverskin and large sections of fat. There is usually a lot to remove so just take your time... Next, remove what’s called the chain, which runs along the side of the tenderloin. With that removed you now have access to the centre portion of the beef tenderloin which we will continue to clean up by removing the silverskin. Once the Tenderloin is cleaned up all we need to do is trim off the head and the tail portions so that we have a nicely shaped Filet Section. With your offcuts you can turn them into steaks, grind them up for burgers or cube them for stews. This is premium beef so whatever you do don’t throw it away.
We now have the chateaubriand, or beef tenderloin. Prepare this cut by dry brining it with 1/2tsp of kosher salt for every pound of meat. When doing this make sure to apply the salt to all sides of the meat. We recommend doing this at least 2 hours prior and preferably placing it in the fridge uncovered overnight until you’re ready to cook.
The final step in your preparation is to brush on some olive oil to the outside followed but a light sprinkle of dried rosemary. The rosemary will provide a little bit of herbal notes which compliments beef tenderloin very well. After you have applied the rosemary finish seasoning the beef tenderloin with our Not Just For Beef Rub which will add that peppery taste we all know and love when it comes to beef. With the Beef Tenderloin rubbed let it sit for a few minutes while you get your grill set up for cooking.
To set up the grill place about 20-25 fully lit briquettes into the Slow 'N Sear. If you would like to add a few wood chips for smoky flavor, you can at this point.
With our grill sitting at 225 with clean smoke, place the beef tenderloin onto the grill opposite the Slow 'N Sear. Next attach a leave-in remote thermometer into the centre portion so that we can monitor the temperature as it cooks. Once everything is done, close the lid and begin cooking at 225F.
Once your beef tenderloin has reached an internal temperature of 80 degrees quickly open up the grill and flip the tenderloin over to promote even cooking. Close the lid and continue cooking until you have reached an internal temperature of 115F.
With the Beef Tenderloin cooked to 115F add in a chimney of fully lit briquettes to the Slow 'N Sear in preparation for the final sear. Today we will be using the cold grate technique to do this quickly spin the grate over the hot coals and begin searing for 45 second on each side making sure to spin the grate with each flip. Continue this process until your internal temperature reaches 126-128 internal temperature. We pulled our beef tenderloin at 126 to rest up to between 130-132. Wow was this perfect!