Grilled Beef Tenderloin
While my mom's grilled beef tenderloin recipe is sure to impress your guests, it's a simple, easy dinner that any home cook can prepare! You can roast it in the oven, too.
Servings 6 servings
- 1 center-cut beef tenderloin (about 2 ½ - 3 lbs.)
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 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.
IN THE 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.
- Prepare the marinade, rub, and glaze in advance. You will not need the rub or the glaze until you're ready to cook the beef, but having it all ready to go ahead of time will take the stress out of a holiday meal.
- For maximum flavor, use the grill! Your oven is a fine alternative, but you'll get the best char and the best flavor from a grill.
- Let the beef come to room temperature for 20-30 minutes before grilling. This will help it cook evenly.
- Use a meat thermometer to know when your beef tenderloin is done. The total cooking time will depend on the size and thickness of your whole beef tenderloin. For a medium rare finish, the beef should reach an internal temperature of 135°F.
- Allow the meat to rest for 5-10 minutes before slicing. Remember that temperature of the meat will continue to rise as it sits (thanks to carryover cooking), so pull the meat off the grill a little bit sooner than you think you need to.
- Recipe slightly adapted from Weber's Big Book of Grilling.
Serving: 1/6 of the beef, marinade, rub and glaze | Calories: 437kcal | Carbohydrates: 18g | Protein: 50g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 145mg | Sodium: 1192mg | Potassium: 1041mg | Sugar: 15g | Vitamin A: 10IU | Vitamin C: 1.7mg | Calcium: 92mg | Iron: 5mg