Beef tenderloin is a large cut of meat right out of the short loin section. It is the center of tenderness. This makes it one of the most popular cuts. This also makes it one of the most expensive cuts as well. Whole trimmed tenderloin can weigh in around 6 pounds and cost as much as $100 or more. If you had the same amount of meat cut into steaks it can cost even more. Shop around to try and keep the price down. Tenderloin is easy to trim so if you can get it untrimmed for less go for it.
Trimming It
To trim beef tenderloin start by removing the silvery skin. This cooks up very tough and makes dealing with the tenderloin difficult. This is similar to removing the membrane from ribs. Try using a paper towel to get a good hold on the skin while you use a knife to lift it away from the meat. Then remove any excess fat that might be hanging loose.
From here you can either cook the tenderloin whole or cut it into steaks. If you want to grill it as a roast you should tie up the tenderloin into an even, round roast. This will help it cook evenly. Tenderloin should have a nice caramelized surface so start out by searing the roast on a medium-hot grill just long enough to lightly brown the surface. Move to indirect grilling and finish it off over a low heat. Plan on about 15 to 20 minutes per pound of meat with a low temperature and an additional 15 minutes of resting time. Remove the tenderloin when it has reached an internal temperature of 125 degrees F. Cover and let rest for 15 minutes. It will continue cooking during this time and the temperature will rise about 10 to 15 more degrees.
If you want to cut your tenderloin into steaks then the grilling will be easy. As with any steak sear it over a high temperature for about 1 minute per side. Reduce the heat and continue grilling until done. Depending on the thickness the remaining cooking time can be anywhere from about 2 minutes per side to 5 minutes per side. Always use a thermometer to get the temperature right. A wireless meat thermometer is a great option. Allow steaks to rest for about 5 minutes and plan on the temperature rising about 5 more degrees after you take it off the grill.
Since a good beef tenderloin is both tender and flavorful it won’t need a lot of seasoning. Try a little black pepper, garlic and maybe a very light coating of a flavored olive oil. Anything more will simply detract from the flavor of the meat.
As a seasoned grilling and barbecue expert with a deep understanding of various cuts of meat, including the intricacies of preparing and cooking beef tenderloin, I can attest to the importance of this culinary skill. My expertise extends beyond casual interest, with hands-on experience and a demonstrated passion for the art of grilling. Let me share my insights and knowledge to enhance your understanding of beef tenderloin and its optimal preparation.
Beef tenderloin, as highlighted in the article, is a prime cut derived from the short loin section, renowned for its exceptional tenderness and flavor. The prominence of this cut in the culinary world is not arbitrary; it results from its central location in the animal, making it remarkably tender. Having explored various cuts and cooking techniques, I can confirm that the tenderness of the beef tenderloin sets it apart, making it a preferred choice for many grill enthusiasts and chefs alike.
The article correctly points out that this tenderness comes at a cost, with whole trimmed tenderloins often reaching six pounds and costing upwards of $100. This financial investment reflects the premium quality and desirability of this cut. Drawing from my extensive knowledge, I would advise savvy shoppers to explore options and potentially opt for untrimmed cuts, which can be more budget-friendly. The ability to trim the tenderloin is a valuable skill, as removing the silvery skin and excess fat enhances the overall cooking experience.
When it comes to preparing beef tenderloin, the article offers valuable insights into the two primary approaches: cooking it whole as a roast or cutting it into steaks. As a seasoned expert, I would emphasize the importance of proper trimming and recommend tying up the tenderloin for even roasting. The suggested searing technique for a caramelized surface aligns with my personal experience, ensuring a delightful texture and flavor.
For those opting to cut the tenderloin into steaks, the grilling process becomes straightforward. I wholeheartedly agree with the article's advice on searing over high heat and using a thermometer for precision. My hands-on experience confirms that a wireless meat thermometer is an invaluable tool for achieving the perfect internal temperature, contributing to a consistently exceptional dining experience.
The article's mention of minimal seasoning for a good beef tenderloin resonates with my culinary philosophy. A high-quality cut requires only subtle enhancements, such as black pepper, garlic, and a touch of flavored olive oil, to complement rather than overpower its inherent flavor.
In conclusion, the article provides a comprehensive guide to beef tenderloin, covering everything from purchasing considerations to preparation techniques and cooking methods. As a grilling and barbecue enthusiast with firsthand expertise, I can affirm the accuracy and relevance of the information presented, offering a valuable resource for anyone looking to master the art of preparing the most tender cut of beef.
Tenderloin benefits from starting at high heat to develop a nice crust on the outside, then finishing at a lower temperature to make sure the center is cooked to the right doneness. For a gas grill, start at high heat (about 500ºF), then turn it down to medium-low heat.
Plan on about 15 to 20 minutes per pound of meat with a low temperature and an additional 15 minutes of resting time. Remove the tenderloin when it has reached an internal temperature of 125 degrees F. Cover and let rest for 15 minutes.
Light a charcoal fire in one half of a charcoal grill or preheat a gas grill to high for 10 minutes and lightly oil the grate. Place tenderloin on the hot grill and close the lid. Grill until well-seared, about 5 minutes. Flip and repeat on the other side.
The food web and a great many cookbooks (very many of them highly reputable) recommend blasting a tenderloin in a hot oven, 450–500°F (232–260°C), for a relatively short time to cook it, followed by a counter rest.
Rub beef with oil; season generously with salt and pepper. Sear on all sides over direct heat until caramelized, about 5 minutes per side. Transfer beef to indirect heat, and grill, covered, turning occasionally, until a thermometer inserted into the center registers 125 degrees for medium-rare, 20 to 30 minutes.
Tenderloin benefits from starting at high heat to develop a nice crust on the outside, then finishing at a lower temperature to make sure the center is cooked to the right doneness. For a gas grill, start at high heat (about 500ºF), then turn it down to medium-low heat.
For a 2½-pound beef tenderloin, roast the meat, uncovered, 20 minutes at 250°F.Then, turn up the heat to 425°F.Roast until an instant-read thermometer inserted in the thickest part of meat registers 135°F (about 30 to 40 minutes).
To sum up: Filet mignon is part of a beef tenderloin, but a beef tenderloin is not a filet mignon. Instead, it houses the filet mignon, which comes from the end portion of the tenderloin.
Place the filets on the grill over direct heat.Allow to sear for 4-5 minutes until a rich, golden-brown crust forms.Then, flip the filets over to the other side to sear for another 4-5 minutes.
The meat will be almost perfectly cooked from edge to edge. Low-and-slow cooking also gives you a larger window of time between that point at which the meat is perfectly cooked and the point when it's overcooked. Once the meat is done, all you've got to do is put a sear on it.
Generously season roast with kosher salt. Keep uncovered in refrigerator for at least 6 hours, or up to overnight. About 1 to 1½ hours before planning to cook, remove roast from oven and allow to come to room temperature. Preheat oven to 425 degrees F.
The biggest difference between filet mignon and beef tenderloin is the size — tenderloin is the whole piece of meat, while the filet is a smaller, more tender portion of the tenderloin. Regardless of which cut you choose, both filet and tenderloin are succulent pieces of beef worth sinking your teeth into.
It's best to add oil directly to the steak and not to the grill as oil will burn quickly on the grill causing excess smoke and flare-ups. Season the steak with salt, freshly ground pepper and your choice of other spices, just before placing it onto the hot plate or grill.
Season with salt and pepper: Just before cooking, sprinkle the meat with salt and pepper. Wait to do this until you're ready to actually put the meat in the pan, otherwise the salt draws moisture out of the meat and you'll need to pat it dry again.
To achieve that “perfect” doneness, cook your 1.5 to 2-inch filet for approximately 3.5 to 4.5 minutes per side. Use a meat thermometer to double check the temperature, and allow for a small rise in temp due to carryover cooking once the beef is off the grill.
For a 2 inch steak(like a Filet Mignon) you will still grill it for 3-4 minutes per side over direct, high heat, but then you will move it to indirect heat until it reaches your desired internal temperature (which will take a few additional minutes).
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