This is a very special recipe. Although there are not many ingredients in this dish, you have everything you need to bring out the wonderful flavor of the meat. Beef tenderloin is a lovely cut for the barbeque. This rectangle-shaped cut of beef spans two primal cuts – the sirloin and the short loin. It sits under the ribs next to the backbone. Because this muscle does not do much work it is the tenderest part of the animal and you can use it for steaks or roasts. You can get these prepared, which means the silver skin and fat has been removed, or you can ask your butcher to do this for you.
Trimming tenderloin is something a professional should do, because it is tricky to get it off cleanly and leave the steak a bit ragged or smaller than it would otherwise be. Tenderloin is often used to make steak tartar or other dishes requiring extremely tender meat. In the following recipe though it is cooked over the barbeque to bring out its amazing flavor and give it an incredible smoky taste. Some people believe tenderloin is another term for ‘chateaubriand’ but that is not correct, because chateaubriand is a specific French recipe for tenderloin rather than the name of the cut.
Adding Subtle Flavor
Because tenderloin offers its own distinctive taste, it does not need any bold ingredients added to make a lovely dish. Instead, the meat in this recipe is flavored with garlic, thyme and rosemary, and that is all you need to add a subtle flavor, as well as a little salt and black pepper. The meat is allowed to marinate in the garlic and herb mixture for a few hours, to permeate it with the flavors, and then you can fire up the barbeque and let it warm up while you are bringing the meat to room temperature.
While the meat is marinating you might like to consider your side dishes. Contrasting dishes such as potato salad or corn on the cob are beautiful with steak, or you might like to make coleslaw or another favorite. For something more unusual, how about a creamy pasta salad with olives or some bruschetta? The steak is flavored very simply, so any kind of side dish will be nice with it. You can also serve some barbeque sauce on the side or a creamy mayonnaise-based sauce.
Top Tips for Tasty Tenderloin
There is nothing complicated or tricky about barbequing meat as long as you choose a good quality piece, ensure it is at room temperature when you introduce it to the grill, and let it rest for 15 minutes when it comes off the grill so the juices can redistribute. Another good tip is not to let it overcook. Medium-rare or less is the best way to serve beef, according to most chefs, but go to medium if you prefer. The more you cook the beef beyond medium the drier it will be. Use an instant-read thermometer to check doneness. Rare is between 120 and 125 degrees F, medium-rare is between 130 and 135 degrees F, medium is 140 to 145 degrees F, and over that will yield a medium-well result. Unlike pork or chicken, beef is safe to serve as rare as you wish.
- 3 lbs trimmed whole beef tenderloin(s)
- 6 finely chopped garlic cloves
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons black pepper
- 2 tablespoons salt
- ½ cup olive oil
- Put the oil in a glass dish and add the meat.
- Sprinkle in the garlic, thyme, rosemary, black pepper and salt, and roll the tenderloin to coat it well.
- Cover it with plastic wrap and let it marinate in the refrigerator for about 3 hours, flipping it at least once.
- Take the dish out of the refrigerator and bring the beef to room temperature.
- Fire up the barbeque.
- You will need one hot side and one cooler side, so bank most of the coals on one side.
- Put the beef on the hottest part of the grill and sear all the sides.
- Move it to a cooler part of the barbeque and cook for about 40 minutes or until the beef is done to your liking.
- Let it rest for 15 minutes before serving, so the juices can redistribute.
Tenderloin is one of the most delicious and succulent pieces of beef you can get, and cooking it over a smoky barbeque is sure to infuse it with an incredible amount of flavor. Thyme, rosemary and garlic form a heavenly trio in which the beef is marinated, and you can cook it to your desired doneness. This dry cooking method is ideal for tenderloin, and you will be amazed at the flavor the marinating and barbeque method will give. Let the meat rest for 15 minutes then cut it into slices, as shown in the picture. Serve it with your favorite sauce, perhaps a BBQ sauce like in the photo or something creamy. This is a fantastic piece of meat for the grill.
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