Master the Art of Grilling Whole Beef Tenderloin
Table of Contents
- Introduction
- Buying a Whole Beef Tenderloin
- Trimming the Beef Tenderloin
- Marinating the Beef Tenderloin
- Seasoning the Beef Tenderloin
- Grilling the Beef Tenderloin
- Checking the Internal Temperature
- Resting the Beef Tenderloin
- Slicing and Serving the Beef Tenderloin
- Conclusion
Introduction
Welcome to this guide on how to cook a whole beef tenderloin! In this article, we will walk you through the process of preparing and grilling a tender and flavorful beef tenderloin. Whether you're cooking it for a special occasion or simply wanting to impress your family and friends, this guide will help you achieve the perfect result. So let's dive in and learn how to cook a whole beef tenderloin like a pro!
Buying a Whole Beef Tenderloin
Before we get into the cooking process, let's talk about buying the right cut of beef. When purchasing a whole beef tenderloin, you have a few options. You can either buy it whole in the bag, which is sometimes referred to as a "pismo cut," or you can opt to have your butcher trim it for you. Buying it whole and trimming it yourself can save you money, as pre-trimmed tenderloins tend to be more expensive. However, if you prefer convenience, you can always purchase a pre-trimmed tenderloin from your butcher or local supermarket.
Pros:
- Buying a whole beef tenderloin allows you to save money.
- Trimming the tenderloin yourself gives you control over the trimming process.
Cons:
- Trimming the tenderloin yourself requires time and effort.
Trimming the Beef Tenderloin
Once you have the whole beef tenderloin, it's time to trim it before cooking. Trimming involves removing excess fat and silver skin from the tenderloin. The silver skin is a tough membrane that should be removed to ensure a tender and enjoyable eating experience. To trim the beef tenderloin, follow these simple steps:
- Start by using a sharp knife with a thin blade.
- Gently cut away the silver skin by sliding the knife under it and carefully peeling it off.
- Remove any excess fat by trimming it off the tenderloin.
- Pay attention to the tail and the chain. These parts should also be removed.
Pro Tip: Instead of discarding the trimmings, you can use them for other cooking purposes. They make excellent ground beef or can be used for stir-frying.
Marinating the Beef Tenderloin
Marinating the beef tenderloin adds flavor and enhances its juiciness. For this recipe, we recommend marinating the tenderloin in a hickory-flavored marinade. One popular option is Moore's Hickory Original Marinade, which can be found in most local grocery stores. Simply pour the marinade over the tenderloin and let it soak for at least two hours in the refrigerator.
Pro Tip: The Moore's marinade is not too overpowering, making it suitable for enhancing the natural flavors of the beef.
Seasoning the Beef Tenderloin
After marinating the beef tenderloin, it's time to season it with a flavorful rub. For this recipe, we recommend using Butcher Barbecue Steak and Brisket Rub. This rub adds a perfect blend of salt, garlic, and lemon pepper to complement the beef's natural flavors. Generously season the entire surface of the tenderloin with the rub before grilling.
Pro Tip: The Butcher Barbecue Rub works well not only on beef but also on other types of meat.
Grilling the Beef Tenderloin
To achieve a perfectly cooked beef tenderloin, we will be using a two-zone fire on a Weber grill. Here's how to set up your grill for cooking:
- Prepare a two-zone fire by placing hot coals on one side of the grill and leaving the other side without direct heat. This will create a hot zone and a cool zone on the grill.
- Sear the beef tenderloin directly over the hot coals for approximately two minutes per side. Rotate the tenderloin to sear all four sides evenly.
Pro Tip: Searing the beef tenderloin helps create a flavorful crust on the outside while sealing in the juices.
Checking the Internal Temperature
To ensure that the beef tenderloin is cooked to perfection, it's crucial to monitor the internal temperature. Using an instant-read thermometer, check the temperature at the thickest part of the tenderloin. For a medium-rare result, aim for an internal temperature between 125 and 130 degrees Fahrenheit. Remember to insert the thermometer gently without touching any bone, as this may affect the reading.
Resting the Beef Tenderloin
Once the beef tenderloin reaches the desired internal temperature, it's essential to let it rest before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak. Wrap the tenderloin loosely in foil and let it rest for about 10 to 15 minutes.
Slicing and Serving the Beef Tenderloin
Now comes the exciting part! When it's time to slice the beef tenderloin, aim for thin and uniform cuts. By keeping the slices thin, you'll maximize tenderness and ensure each serving is enjoyable. Serve the beef tenderloin with sautéed mushrooms, asparagus, or any other side dish of your choice.
Pro Tip: Medium-rare is the ideal doneness for beef tenderloin, as it retains the natural juiciness and tenderness of the meat.
Conclusion
Congratulations! You have successfully cooked a whole beef tenderloin to perfection. By following our guide, you were able to trim, marinate, season, grill, and rest the tenderloin to achieve a delicious and tender result. Whether you're serving it at a special gathering or simply treating yourself, this dish is sure to impress. Enjoy your beautifully cooked beef tenderloin!
Highlights
- Learn how to cook a whole beef tenderloin like a pro.
- Save money by buying a whole beef tenderloin and trimming it yourself.
- Discover the importance of marinating and seasoning the tenderloin for maximum flavor.
- Master the grilling process using a two-zone fire for perfect doneness.
- Ensure the beef tenderloin is cooked to perfection by checking the internal temperature.
- Give the tenderloin proper resting time to enhance juiciness and tenderness.
- Serve the beef tenderloin with your choice of delicious side dishes.
FAQ
Q: Should I buy a pre-trimmed beef tenderloin or trim it myself?
A: Buying a whole beef tenderloin and trimming it yourself can save you money. However, if you prefer convenience, pre-trimmed tenderloins are readily available.
Q: Can I use any marinade for the beef tenderloin?
A: While you can use various marinades, we recommend Moore's Hickory Original Marinade for its balanced flavors that complement the beef well.
Q: How do I know when the beef tenderloin is cooked to medium-rare?
A: Use an instant-read thermometer to check the internal temperature. Aim for a range of 125 to 130 degrees Fahrenheit for a perfect medium-rare result.
Q: How long should I let the beef tenderloin rest before slicing?
A: Allow the beef tenderloin to rest for about 10 to 15 minutes to ensure maximum juiciness and tenderness.
Q: What are some recommended side dishes to serve with the beef tenderloin?
A: Sautéed mushrooms, asparagus, and roasted potatoes are popular side dishes that pair well with beef tenderloin.
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