Beef tenderloin on the grill? Here are 4 tips for grilling it

Are you one of those people whose mouth waters at the mention of beef tenderloin? It's no wonder, after all, it is a noble cut of meat, with a delicious aroma, succulence, and tenderness that whets any appetite!

This cut is free of nerves and tender because it is located in the hindquarter of the bovine, in an area that moves very little. Even with little fat, the meat is still tasty and has three parts that allow for successful cooking: the head, heart, and tip.

The most refined recipes are made with part of the heart, divided into four portions that are recognized and named as chateaubriand, medallion, tournedos, and escalope. Although the nutritional values are the same, the differences are in size and weight. Each portion can be used in different dishes, recipes, and forms, so learn the main tips for grilling this delicious cut!

How to grill beef tenderloin?

Widely used in more delicate dishes in the kitchen for its neutral and sweet flavor, beef tenderloin - one of the noblest meats on the market - is a versatile item that can be fried, grilled, roasted, or even eaten raw. A sure choice when preparing an elegant and sophisticated dish.

For it to be succulent and tasty, it is necessary to follow some tips and tricks on how to make a successful beef tenderloin, thus preserving the most striking characteristics of this wonderful cut!

As you already know, we understand meat preparation. We help you choose everything from the perfect knife for a precise cut to complete recipes for different types of meat. See below the essential ingredients to elevate the flavor of your beef tenderloin.

Ingredients

For the ingredients, in addition to the beef tenderloin, separate other great culinary icons to compose the seasoning and give that special touch to the steak when grilled. These are:

• Grated cheese;

• Mustard;

• Olive oil;

• Garlic;

• Black pepper;

• Salt to taste.

With all of them in hand, we can move on to the preparation method. Remember that it's very simple to prepare the meat. Give the seasoning time to penetrate and enhance its magnificent flavor, which will be a beautiful reward when ready.

Preparation method

When taking a piece of meat and daring to combine it with other elements, we can discover a magnificent flavor! With the step-by-step instructions below, you will make everyone around you salivate just by smelling the aroma. Shall we begin?

1. Remove the piece from the refrigerator 30 minutes to 1 hour before grilling to ensure room temperature and proper caramelization. In winter or colder climates, extend this time;

2. To ensure a dry texture, use paper towels. Incorporate the seasonings well into the meat;

3. Skewer the central part of the already cut meat onto a wide skewer;

4. In a bowl, mix the mustard, salt, black pepper, and finely chopped garlic; This combination will give flavor and serve as glue for the cheese;

5. With a brush, evenly distribute the mixture over the beef tenderloin piece;

6. Choose a Parmesan cheese with a coarser grate and sprinkle it all over the meat;

7. Grill over medium heat to cook the meat, ensuring the cheese melts;

8. Don't forget to turn the meat to ensure even cooking;

9. When the meat is golden brown and toasted, remove it from the heat;

10. Place the piece on a cutting board and cut according to your preference, into larger slices or smaller pieces;

Parmesan cheese brings a special flavor, and when melted, it adds an extra dose of creaminess to the tenderness of the piece.

Very simple to prepare, isn't it? Especially if you already have the skills of a good cook! The result of this symmetry is a succulent recipe that awakens our palate to the most varied sensations of pleasure.

How to cut beef tenderloin for grilling?

Making a delicious beef tenderloin barbecue for the whole family is easy with this recipe! However, there are still doubts about how to properly cut beef tenderloin for grilling. For this, we have separated 4 essential tips for you to keep the steak tasty — check them out!

1. Separate the cuts and clean the meat

To start the process, clean all the silvery membrane with a sharp and good quality kitchen knife. The silvery membrane is fibrous and can interfere with the texture and final result, as it can make the meat elastic like chewing gum.

Once that's done, you will separate the fillet into three parts: the tip or tail, the middle - also called the heart - and the head. Although the middle is one of the most used parts in cooking, nothing will be left out in this step-by-step.

2. Shall we make an appetizer to start?

With the tip of the beef tenderloin, it's possible to make an appetizer to go with a beer while socializing with friends. Take this part and cut it into small cubes and season with finely crushed coarse salt.

It will be cooked in a skillet, heated on the grill. Remember that the oil must be very hot! To avoid mistakes, add it little by little and let it fry. Only then add sliced onions, as they release water and can hinder the cooking of the meat. Take the opportunity to serve with warm bread or with a beautiful cold cuts platter.

3. The most refined cut

You will cut the center of the beef tenderloin according to the desired height if you don't want to skewer the whole piece. There are taller cuts, such as chateaubriand, which are about 4 male finger-widths and 5 female finger-widths. The medium, which is tournedos, is about 3 male finger-widths and 4 female finger-widths, and a little shorter, the medallion, which is 3 female finger-widths and 2 male finger-widths.

Because these are thicker cuts, they rarely come out medium or well-done, presenting a reddish appearance inside and seared outside. If the intention is to have a less rare meat, opt for cutting it in the medallion style.

4. How about a grilled steak?

Nothing is lost or wasted. Shall we make a juicy grilled steak for the kids? With the head of the beef tenderloin, we will cut small steaks. This cut will be good for children's palates, as, being thinner, it can be cooked more to medium-well.

In this case, it is ideal for the grill to be only about 15 centimeters from the fire. With it very hot, in 5 minutes the meat will be done and can be served with rice and potato salad.

Can beef tenderloin be used for barbecue?

Beef tenderloin is not usually the first choice of professional grill masters, because generally what gives flavor to grilled meat is the dripping fat and the rising smoke that flavors the piece.

But with different personal choices and the search for a leaner option, beef tenderloin has become a viable alternative for barbecue. For this, it is necessary to pay attention when choosing the piece, cutting, cleaning, and seasoning.

When you frequent a restaurant and look for this option on the menu, it is always accompanied by something that adds taste because, although it is a succulent meat, it leaves something to be desired in terms of flavor. For this reason, there is great importance in seasoning and enhancing it with items such as bacon, butter, garlic, onion, pepper, herbs, and sauces to stimulate the palate.

There are some techniques, in addition to seasoning and cutting, to avoid mistakes when grilling, such as, for example, keeping the grill temperature high and quickly searing the meat so that it retains its natural juices without losing tenderness and flavor.

What pairs well with beef tenderloin?

Beef tenderloin is famous for its melt-in-your-mouth tenderness, besides being a versatile choice when enriching a dish. Besides fluffy white rice, you can opt for rice with broccoli, with almonds, or Piedmontese.

Potatoes, in their various forms, also always go well. They can come as mashed, baked, rustic, fried, or even a homemade potato salad with mayonnaise. Grilled or steamed vegetables, soft and lightly caramelized, provide an explosion of flavor. Most menus come with sauces that further refine the palate.

Among them, the most famous are Madeira sauce, of Portuguese origin, which is based on wine, beef broth, flour, butter, mushrooms, and seasonings such as garlic, onion, salt, and pepper to taste. Gorgonzola sauce, with fresh cream, cheese, olive oil, and condiments to taste, and the sauce with mustard as the main ingredient, but which can be enhanced with various secondary items.

See how beef tenderloin can offer an incredible gastronomic experience in different ways? This beef cut allows for creating and exploring a series of palate experiments with its tenderness and succulence. Although it is a slightly more expensive meat, it is possible to use all parts without throwing anything away - you just need to know how to prepare beef tenderloin.

Furthermore, with the necessary care and wisdom when cutting, cleaning, and seasoning, it is very welcome on a barbecue grill and demystifies the idea that it is not a good choice for barbecue. Explore the different cuts and flavors that this marvel can provide.

Take the opportunity to read more about barbecue! Also, check out our complete content on the best cuts of sirloin.