How to Grill Beef Tenderloin: Best Recipe, Temp, and Sauces

Beef tenderloin isn’t your typical choice for weekday dinner. It’s a substantial cut enough to serve a crowd, and its luxurious taste does match its price. With summer approaching, beef tenderloin is making a comeback on the grill, ready to take center stage at your gatherings. In this post, I’ll show you how to cook a tender, juicy, melt-in-your-mouth grilled beef tenderloin, and share tips on temperature, cooking time, as well as sauce recipes.

Ingredients:

• 1 whole beef tenderloin, about 4-5 lbs, trimmed
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Kosher salt and freshly ground black pepper to taste

Equipment:

• Wireless meat thermometer
• Kitchen twine

What is Beef Tenderloin?

Beef tenderloin, often referred to as filet mignon when cut into steaks, is a long, narrow, and lean muscle sourced from the short loin primal cut of the cow. That muscle doesn’t get much exercise, which is why it’s the most tender cut you could almost cut it with a fork. It’s lean, mild in flavor, and shaped like a long cylinder that tapers at one end.

How to Pick the Best Beef Tenderloin?

As I mentioned above, beef tenderloin is a relatively unused muscle, making it extremely tender, but the meat itself does lack some rich, beefy taste. Also, it’s a lean cut, so it isn’t as heavily marbled as, say, a ribeye. To really enhance its flavor, the best way is to invest in higher-quality beef, such as Angus or Prime grade, as these cuts naturally have richer marbling and a deeper, earthier taste. Don’t skimp on beef, and there is a good reason for that.

Grilled Beef Tenderloin Temp and Time

Like other lean cuts, beef tenderloin can easily turn dry and tough if overcooked. However, simply determining doneness by cooking time is far from enough. The most reliable way is to use a meat thermometer - remove the meat from the heat when its internal temperature is 5 degrees below your desired doneness. This ensures the tenderloin is tender and juicy, saving you from wasting money.

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How to Grill Beef Tenderloin?

Step 1: Tie your tenderloin. Take the meat out of the refrigerator an hour before grilling. Tuck the thin tail end underneath and tie the roast every couple of inches with kitchen twine.

Step 2: Season it. Pat the tenderloin dry with paper towels, then rub all over with oil. Season generously with salt, pepper, paprika, dried thyme, and garlic powder.

Step 3: Prepare the grill. Set up your grill for two zones. The hot side about 450-500°F and the cooler side about 350°F.

Step 4: Sear the outside. Place the tenderloin directly over the hot side. Leave it alone for two minutes, then rotate it a quarter turn. Flip and repeat until all sides have a deep brown crust.

Step 5: Move to indirect heat. Now insert the probe of your wireless thermometer into the thickest part of the roast. Move the tenderloin to the cooler side of the grill, and close the lid. Grill until the temperature reaches 123-125°F for medium rare.

Step 6: Rest before slicing. Transfer the grilled beef tenderloin to a cutting board. Tent loosely with foil, and let it rest for 10-15 minutes. After that, cut into half-inch slices and serve.

More grilled beef recipes:

How to Grill Denver Steak?

How to Grill Picanha Steak?

How to Grill Skirt Steak?

Sauce Ideas for Grilled Beef Tenderloin

I know this is an expensive cut, but tenderloin is mild, and a good sauce could really take it to another level.

• Peppercorn cream sauce. Sauté a chopped shallot in butter, add a tablespoon of green peppercorns (the kind in brine), pour in half a cup of brandy or cognac, and let it cook down. Stir in a cup of heavy cream and simmer until it thickens.
• Horseradish cream. Mix half a cup of sour cream with two tablespoons of prepared horseradish, a squeeze of lemon, salt, and a pinch of paprika.
• Chimichurri. Blend parsley, cilantro, garlic, red wine vinegar, olive oil, and red pepper flakes. No cooking required. Great for summer grilling.
• Red wine pan sauce. Deglaze a saucepan with a cup of red wine and half a cup of beef broth. Scrape up the browned bits, simmer until reduced by half, then whisk in a tablespoon of cold butter.

What to Do with Leftover Beef Tenderloin?

If you have any leftovers, you can wrap them in foil and refrigerate for 3 days. The leftover beef tenderloin is perfect for:

Cold steak sandwiches. Slice the leftover tenderloin as thin as you can. Pile it onto a crusty baguette with arugula, shaved parmesan, and a smear of horseradish cream. No need to reheat.

Beef and eggs the next morning. Dice up a handful of leftover meat and toss it into a hot skillet with butter. Crack two eggs over the top, or scramble everything together. Salt, pepper, maybe some hot sauce.

Quick stir-fry. Slice the cold tenderloin into thin strips. Stir‑fry bell peppers, onions, and snap peas in a hot wok, then add the beef just at the end to warm through. Soy sauce, ginger, garlic. Fifteen minutes, tops.

Steak tacos. Chop the meat, warm it briefly in a pan, and stuff into corn tortillas with pickled onions, cilantro, and a drizzle of crema.

Grilled Beef Tenderloin Nutrition

A four-ounce serving of grilled tenderloin, trimmed of visible fat, gives you roughly:

• Calories: 240-260
• Protein: 22-24 grams
• Fat: 16-18 grams
• Saturated fat: 6-7 grams
• Iron: about 15% of your daily value
• B12: over 50% of your daily value

One more thing: the nutrition numbers change depending on how much fat you leave on. Trim well before cooking if you’re watching what you eat.

FAQ

How long does it take to grill beef tenderloin?

Approximately 20-30 minutes for a whole roast to grill to medium-rare, depending on desired doneness and grill temperature. Always use a meat thermometer instead of just relying on time.

What is the best internal temperature for beef tenderloin?

I always recommend 130-135°F after resting for medium-rare.

Should I marinate beef tenderloin?

Not necessary, but a simple marinade or dry brine can enhance the flavor.

Why is my beef tenderloin dry?

Most likely overcooked. Pull the tenderloin off the grill when it is 5°F below your target doneness, and always let it rest for 10-15 minutes before slicing.

Can I grill beef tenderloin from frozen?

Not recommended. Always thaw completely in the refrigerator before grilling.