How to Grill the Best Grilled Beef Tenderloin Recipe

How to Grill the Best Grilled Beef Tenderloin Recipe is the best way to share a special occasion of Christmas dinner, and it’s super easy!

Whole beef tenderloin is one of the best meals you can make for someone! It’s an expensive cut of meat that is a crowd-pleaser.

You will love this recipe if you’re a fan of the most tender cut of beef.

And, you’ll love this recipe if you’re a fan of easy, show-stopping recipes!

Grilling a full beef tenderloin will impress anyone gathering around your table, and once you reveal (if you want to!) how easy it was to make, they’ll understand the draw!

The Best Beef Tenderloin Recipe

For the best beef tenderloin recipe, you’ll need to gather a few items that will ensure your success. Especially if this is your first time making this!

Meat Thermometer — this will be your best friend! If you are nervous about overcooking the best cut of meat, invest in a Meater or similar meat probe. This will ensure the temperature of your beef is perfect, to your liking! 

Butcher’s Twine — someone people like to tie their tenderloin so it doesn’t lose its shape. I’ve never done this. You can ask your butcher to tie the tenderloin up for you, but I prefer to trim my tenderloin, so I skip the twine. 

Sharp Knife — if you’re going to trim your tenderloin be sure your knife is sharp! 

Cutting Board — Speaking of sharp knives, you want a hefty cutting board that doesn’t slide around on you. I like to trim my raw beef tenderloin on a plastic cutting board, with a damp paper towel underneath it. This will ensure the cutting board stays put, and doesn’t slide out on you! <<< Has that ever happened to you?!

Now, let’s chat about this cut of meat.

If you’ve ever had filet mignon steaks, tenderloin steak, or anything of the sort, you’ve eaten beef tenderloin. Filet mignons are individual steaks cut from the whole tenderloin.

​Upfront, it’s a super expensive cut of meat. I usually pay around $125-$150, depending on where I get it from. However! If you are serving 8 people, and were to order 8 filet mignons, you would be looking at 2-3x that cost. Years ago, we learned it was much more economical to buy the whole tenderloin and either cut your own 1-inch interval steaks, or cook the whole thing, and enjoy.

This is a great holiday splurge or happy celebration meal. My brothers request this for their birthdays, year after year!

Preparing the Beef Tenderloin

First, let’s trim the whole tenderloin up.

There are a couple of pieces of meat on the outside of the tenderloin that we want to get rid of. There is a “Chain” that runs along the bottom, and this whole chain can be removed. It’s great for making Beef Bourguignon or Beef Tenderloin Steak Bites later. ((See! You’re going to get 2-3 meals out of this pricey beef!))

Next, you’ll remove the Heal, the side muscle. Some people leave it on and tie their tenderloin up, so it holds shape. I love to use this Heal for steak medallions.

You’ll want to remove any connective tissue and the silver skin. The silver skin is that gross part you can’t chew on steak. Removing it is super easy. You’ll slide your knife under, and then just peel it back. Trim off any excess fat you see too.

​Beef tenderloin is extremely lean, so removing the larger chunks of fat is just a nice way to keep it lean!

This tutorial on How to Trim a Whole Beef Tenderloin is SUPER helpful!

Next, let’s give the whole tenderloin a lovely massage in salted, room-temperature butter. Slather an entire stick over the whole thing! You can use olive oil if you’d like, but I prefer butter.

Then, you’ll shake Montreal Steak Seasoning over the beef. You want a thick coating.

Place this onto a sheet pan, and let it come to room temperature.

You could also use plain kosher salt and black pepper. That lets the beefy flavor shine!

Before you ask where are the fresh herbs and fresh garlic? I like to serve herb butter with my tenderloin! 

You’ll mix up fresh herbs like fresh rosemary, thyme, chives, and lots of garlic cloves with softened butter. Plop onto some plastic wrap, and roll into a log. 

It’s the most delicious way to “dress” any beef recipe like this one! 

​How to Grill the Best Grilled Beef Tenderloin

Now, fire up your grill, and let’s get grilling! Preheat your grill to high temperature, 500 degrees f. Whether you’re using a gas grill or a charcoal grill, you want it ripping hot.

We are going to sear the beef on all sides, to create a crispy crust.

Now, I achieve the perfect temperature of medium rare by my method… Get ready! Some people are baffled by it, but after they make it they realize it’s the easiest way to cook beef tenderloin! It’s *almost* foolproof!

When you’re grill temperature is 500˚, place beef on the grill grates. 

Now, be prepared. Because we covered the whole thing in butter, flare-ups are going to happen. Just stand there with a squirt bottle of water, and control the situation.

When your beef is on the grill, set a timer for 2 minutes. 

After 2 minutes, roll the next “side” and set the timer for another 2 minutes.

Keep rolling and timing until the entire beef tenderloin is grilled on all sides. 

The final step is removing the tenderloin from the grill, placing it on a baking sheet, and wrapping tightly in aluminum foil. I let it rest in the oven, with a giant note on the oven so no one turns it on. 

Yes, you read that correctly! We aren’t cooking it more on the cooler side of the grill.

You’ll let this tightly covered tenderloin hang out for an hour. I learned this method years ago from Bobby Flay, and I’ve been making his oven-roasted beef tenderloin version ever since.

But, using your grill works just as well! If not better. 

Serving the Main Course

You’ve let your tenderloin rest tightly covered for an hour. Remove the foil and give it a good sniff, it should smell heavenly!

This is when you insert your meat thermometer. Get a base temperature.

Now, if you’re using a Meater, keep the probe in the meat, and set the cooking temperature to an internal temperature of 125 degrees. 

​Place the meat back into the oven, and set the oven to 350˚. Allow the beef tenderloin to slowly come up to 125˚, then it’s ready to serve!

You were bringing this beef up to a higher temperature, and it shouldn’t have to rest too long, like if you had used indirect cooking.

​My game plan is to remove the beef from the oven when it reads 125˚, then let it rest on a wooden cutting board. 

Tell your people that dinner is ready, and while they make their way, go ahead and start slicing the beef.

Slice the beef in 1-inch intervals, and place on your serving platter.

A nice sprinkle of Fleur de Sel is a lovely finishing touch! As well as slices of the herb butter you made!

The herb butter will melt into the hot meat, and create the perfect sauce.

I like to pair it with Mashed Potatoes and a Prosecco Vinaigrette Salad to complement the meal. 

Frequently Asked Questions

Is beef tenderloin good for grilling?

Yes! It’s wonderful for grilling! Whether your grill it whole following this recipe’s method or slice it into filet mignon steaks, grilling beef is the way to go!

What cooking method is the best for beef tenderloin?

​Grilling or roasting is my preferred method. It gets rave reviews every time!

You might enjoy this post on the Best Temperature to Grill Steak if this your first time!

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