Grilling meat over fire is an ancient practice and easy to accomplish. Tenderloin is considered the tenderest cut of beef and therefore the most expensive. High-quality cut filet mignon comes from tenderloin. A long, narrow muscle beneath the spine of the cow, this area does not get much exercise, allowing the meat to remain tender. Similar in shape to a pencil, the tip of the tenderloin is pointy and can easily overcook, so it is often folded under and tied to the main body of the tenderloin. Because of the lean nature of the meat, be careful not to overcook.
Recipe Servings: 8
Prep Time
5 minutes
+ 10 minutes resting
+ 10 minutes resting
Cook Time
35 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 whole beef tenderloin (4–5 lbs)
- 2 sticks salted butter, melted and slightly cooled, plus more
- 3 Tbsp seasoned salt
- 3 Tbsp lemon pepper seasoning
Directions
- Preheat grill to medium.
- Trim silvery membrane off top of tenderloin with a sharp knife, leaving all sections intact.
- Place meat into heavy duty foil roasting pan and pour on melted butter.
- Sprinkle both seasonings on top and place pan on grill.
- Cook 10 minutes and then turn meat over. Season other side.
- Cook, turning tenderloin every 7–8 minutes. If butter cooks away, add more.
- Cook tenderloin, turning occasionally, for 20–30 minutes, depending on thickness. If using meat thermometer, remove when temperature reaches 125-130°F.
- Transfer tenderloin to large baking sheet or cutting board and let rest 5–10 minutes before slicing.
- Slice thick or thin and serve immediately.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.