Grilled Beef Tenderloin
User Reviews
5
Grilled Beef Tenderloin
Description
This recipe for Grilled Beef Tenderloin begins with trimming the beef and marinating it 8 to 24 hours to infuse flavor. The marinade, combining Worcestershire sauce, molasses, and Dijon mustard, balances sweetness and umami. After marination, the marinade is discarded and the tenderloin rubbed with garlic powder, kosher salt, and black pepper, then rested before cooking to encourage even grilling.
The beef is cooked on a grill, imparting a desirable char and smoky flavor that ovens can't replicate as effectively. The bourbon glaze combines bourbon, Dijon mustard, light brown sugar, and olive oil, stirred until the sugar dissolves; it is used to brush the tenderloin during or after grilling to add a sweet, tangy finish with a hint of warmth from the bourbon.
Serving grilled beef tenderloin benefits from allowing the meat to rest after cooking to preserve juices. This cut and preparation suits special occasions or meals where a tender, flavorful steak centerpiece is desired.
Uncooked tenderloin stores well refrigerated for up to three days but should not be marinated over 24 hours to maintain texture. Cooked leftovers can be refrigerated for up to four days or frozen for three months when wrapped tightly.
Ingredients
- 1 beef tenderloin about 2 ½ - 3 lbs, center-cut
FOR THE MARINADE
- ¼ cup Worcestershire sauce
- 2 tablespoons molasses
- 2 tablespoons Dijon mustard
FOR THE RUB
- 1 tablespoon garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper ground
FOR THE BOURBON GLAZE
- ¼ cup bourbon
- ¼ cup Dijon mustard
- ¼ cup light brown sugar packed
- olive oil
Instructions
PREPARE THE MARINADE
- In a small bowl, whisk together Worcestershire sauce, molasses, and 2 tablespoons Dijon mustard.
- Trim the tenderloin of any excess fat or silver skin. Place the tenderloin in a large zip-top plastic bag and pour marinade over top. Squeeze air out of the bag and seal to close. Gently toss to coat the beef in the marinade. Set the bag on a plate and refrigerate for 8 to 24 hours.
PREPARE THE RUB
- In a small bowl, stir together garlic powder, salt, and pepper. Set aside.
PREPARE THE GLAZE
- In a small bowl, whisk together bourbon, ¼ cup Dijon mustard, and brown sugar until the sugar dissolves. After 8 to 24 hours in the refrigerator, remove the tenderloin from the bag and discard the marinade. Wipe excess marinade off of the tenderloin by patting it with paper towels. Press the garlic rub into the tenderloin on all sides and allow to stand at room temperature for 20-30 minutes before grilling. Lightly brush or spray the tenderloin with olive oil.
ON THE GRILL (preferred method)
- Sear tenderloin over medium direct heat until well marked (about 20 minutes), turning ¼ every 5 minutes. Continue grilling over medium indirect heat until internal temperature reaches 135°F for medium rare (10-20 minutes). During the final 10 minutes of grilling time, turn and baste with the glaze.
- Remove the tenderloin from the grill and allow to rest for 5-10 minutes (the internal temperature will continue to rise a bit during this time). Cut beef into 1-inch slices and serve warm.
ALTERNATE METHOD FOR BEEF TENDERLOIN IN OVEN
- Prepare tenderloin according to instructions above. After rubbing the tenderloin with garlic rub, allow to sit at room temperature while you preheat the oven to 475°F.
- Place tenderloin on a roasting rack and insert a meat thermometer. Roast in the oven until the beef registers an internal temperature of 135°F for medium-rare (about 20-30 minutes). Baste with glaze during the final 10 minutes of baking time. Allow meat to rest for 5-10 minutes before slicing and serving.
Notes
- Use a grill to achieve better flavor and char compared to an oven.
- Do not marinate the tenderloin for more than 24 hours to maintain texture.
- Store uncooked tenderloin refrigerated up to three days before cooking.
- Refrigerate grilled leftovers in an airtight container for up to four days.
- Freeze leftovers tightly wrapped for up to three months.
- Recipe adapted from Weber's Big Book of Grilling for balanced flavor and technique.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Serving | 1/6 of the beef, marinade, rub and glaze | |
| Calories | 437kcal | 22% |
| Carbohydrates | 18g | 6% |
| Protein | 50g | 100% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 145mg | 48% |
| Sodium | 1192mg | 50% |
| Potassium | 1041mg | 22% |
| Sugar | 15g | 30% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 92mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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