This is truly one of the most luscious cuts of meat imaginable. We get the big version and cook it when we are going to be feeding a crowd, but you could also cut it into more manageable hunks, cook one, and freeze the rest.
- Beef tenderloin
- olive oil
- Montreal Steak Seasoning (or whatever your favorite blend of herbs and spices for steaks might be)
- LOTS of minced garlic
There is a little prep work involved with this cut of meat. Either you do it, or you ask your butcher to. You want to have the fat and silver skin removed. If you do it yourself and this is new to you, just Google it. You’ll find how-to’s — even videos that show you step by step.
Coat the tenderloin all over with oil. We use olive oil. Liberally sprinkle Montreal Steak Seasoning all over it, then coat it with minced garlic. Get the grill extremely hot and sear it. Roll it around, so it sears it on all sides. If you’re using a gas grill, keep some of the burners on so that the temperature inside the grill stays about 300 degrees inside. Place the meat on part of the grill where you have turned the burners off, so it is cooking via indirect heat. Use a meat thermometer and take it off when it reaches 115 degrees, move it inside, cover it with foil, and let it rest 20 minutes before slicing.
If you are using a charcoal grill, set it up so that the charcoal is in one area and there is another area of the grill that doesn’t have hot coals underneath it. Sear it on the super hot side, move it to the side where the coals aren’t hot. Shut the lid. Let the grill cook the meat at about 300 degrees. Same deal as with the gas grill — remove it when the temperature of the meat is at about 115.
I’m told that overcooking beef tenderloin is a sin. Remember that you can always reheat it a bit to make it more done, but you can’t roll back the process to achieve the “just past mooing” stage some meat-eaters desire. Personally, I like it medium, so these are my slices Michael captured in his photo.