Perfectly Grilled Beef Tenderloin with Herb Butter
Table of Contents
Recipe Introduction
Fancy grilling some amazing meat? Have you ever wanted to cook something impressive but easy? This grilled tenderloin recipe is your answer! It's seriously lush and perfect for showing off your skills, even if those skills are still developing!
The Ultimate Grill Thrill: Why This Tenderloin?
This grilled tenderloin is not your average barbecue fare. Think succulent, melt-in-your mouth beef. It has a vibrant herb butter for steak that makes every bite sing.
It's like a fancy restaurant experience, but in your back garden.
Tenderloin 101: A Little Background
Tenderloin is, well, tender ! It’s a lean, prized cut often served at special occasions. This recipe is surprisingly easy though, don't stress! We're talking medium difficulty, prep in 20 mins, cooking in around 15-20.
It feeds 4-6 hungry people.
Best Marinade For Pork Tenderloin : Why You Need This Recipe
Okay, forget chicken, let’s talk beef! This dish is packed with protein and healthy fats. Best marinade for pork tenderloin is optional but feel free to adapt it to your taste!.
The herb butter for steak is full of flavour. Make this for your next barbecue, or even just a fancy Sunday dinner! Grilled Pork Tenderloin Recipes are everywhere but trust me, this is the one you'll come back to!
Ready to dive in?
Ingredients & Equipment for your Killer Grilled Tenderloin
Alright, let's talk shop! You wanna nail that grilled tenderloin ? Of course, you do!. Then you need the right gear and goodies.
This ain't just chucking meat on a fire, ya know? Best marinade for pork tenderloin is an important aspect to consider, which you can choose from a multitude of online options.
Main Ingredients Breakdown
Let’s see the main bits. I always trim my tenderloin. That silver skin can be a pain!
- Beef Tenderloin Roast: 2-2.5 lbs ( 900g-1.1kg ). Look for a good marbling.
- Olive Oil: 2 tablespoons ( 30ml ). Extra virgin, baby!
- Kosher Salt: 1 teaspoon ( 5g ). Don't be shy.
- Black Pepper: ½ teaspoon ( 2.5g ). Freshly ground is always better.
- Unsalted Butter: ½ cup ( 1 stick/113g ). Softened for easy mixing!
- Fresh Parsley: 2 tablespoons ( 10g ), finely chopped.
- Fresh Rosemary: 1 tablespoon ( 5g ), finely chopped.
- Fresh Thyme: 1 tablespoon ( 5g ), finely chopped.
- Garlic: 2 cloves , minced. Smelly breath, happy life.
- Salt: ¼ teaspoon ( 1.25g ). Because we like flavour.
- Black Pepper: ¼ teaspoon ( 1.25g ). Kick it up a notch!
Quality, mate, it's key!. For the beef, look for even colour and decent marbling. That fat is your friend, honestly. It keeps things juicy.
Seasoning Notes: Herb Butter is the way!
Honestly, the herb butter is a game changer. Parsley, rosemary, and thyme are a classic combo. You know, that posh restaurant vibe? Garlic is non-negotiable, obviously.
If you're feeling wild, a pinch of red pepper flakes adds a nice kick. Experiment!
Tenderloin marinade can be an option to improve the flavors further.
Don't have fresh herbs? Dried will do in a pinch. Use about 1 teaspoon dried for every tablespoon fresh. Herb butter for steak works wonders.
Equipment Needed: Keep it Simple
You don't need fancy gadgets.
- Grill: Gas or charcoal, whatever floats your boat.
- Meat Thermometer: Crucial, mate! Don't guess.
- Small Bowl: For mixing that amazing herb butter.
- Aluminum Foil: For resting that precious meat.
- Cutting Board: Essential, unless you like carving on the floor.
- Sharp Knife: A blunt knife is a hazard!.
No fancy grill? A grill pan on your hob can work. Just watch the heat. A fork can sub for a knife, but it might tear the meat.
Using these ingredients will help you to create something special for you, your family and friends!
Alright, let's get this show on the road! We're tackling a classic grilled tenderloin . Think Sunday roast, but make it summer, you know? This recipe is all about displaying that beautiful cut of beef, and keeping it simple enough that even someone who's more used to ordering takeaway can nail it.
It's not MasterChef, but we want it delicious and impressive, like a cheeky Nando's… but, well, much better.
Cooking Method: Perfectly Grilled Beef Tenderloin
This recipe delivers a succulent, melt-in-your mouth grilled beef tenderloin , infused with the bright flavors of fresh herbs and rich butter.
It’s all about quality ingredients and a little bit of technique, so you can impress your mates without needing a Michelin star to pull it off.
Think of it as your next level 'pub lunch' at home.
Prep Steps: Getting Your Ducks in a Row
Essential mise en place: First, get everything ready. Chop your herbs, soften that butter. Honestly, this step makes all the difference.
It's like prepping for a painting; get your colors ready before you start slapping on the brush.
Time saving organization tips: Make the herb butter for steak beforehand. It can sit in the fridge. Then, thirty minutes before cooking, take that beef tenderloin recipe outta the fridge to come to room temperature.
Trust me, it cooks more evenly.
Safety Reminders: Don't be a numpty. Keep raw meat away from everything else. Wash your hands. Don’t cross contaminate. You know the drill.
step-by-step: From Zero to Hero
- Make that Herb Butter . Mix the softened butter, herbs, garlic, salt and pepper. Set it aside.
- Prep the Tenderloin: Pat that tenderloin dry and rub it with olive oil, salt, and pepper.
- Preheat the Grill: Get that grill screaming hot. Medium high heat. Around 375- 450° F (190- 230° C) .
- Sear Time! Put that tenderloin on the grill and sear each side for about 2- 3 minutes . You want that beautiful crust.
- Cook to Perfection: Then, move it to the cooler side of the grill. Aim for an internal temperature of 130- 135° F (54- 57° C) for medium rare. Use a thermometer. This is not guesswork.
- Rest Up: Wrap it in foil and let it rest for 10- 15 minutes . Vital!
- Serve: Slice against the grain, top with that herb butter. Enjoy!
Pro Tips: Level Up Your Grill Game
- Expert Techniques: For a perfect sear, make sure your grill is hot and the tenderloin is dry. I mean, bone dry. Also, consider trying the reverse sear tenderloin method for super even cooking.
- Common Mistakes: Overcooking! Don't do it. Also, not resting the meat. It's not rocket science.
- make-ahead Magic: You can make the herb butter days in advance! Seriously, thank me later.
The key to a brilliant grilled tenderloin is simple. Quality ingredients, a bit of attention, and most importantly...don't overcook it! You'll impress your mates in no time!
Recipe Notes for the Best Grilled Tenderloin
So, you're about to tackle this amazing grilled tenderloin recipe. Before you jump in, let's chat through a few things.
These are the little nuggets of wisdom I've picked up along the way, you know, the kind of stuff that makes all the difference.
Serving Suggestions: Plating Like a Pro
Honestly, the presentation matters! I love slicing the grilled tenderloin on the bias. Fan it out on a platter. Drizzle with any pan juices or that lush herb butter.
A sprig of rosemary or thyme adds a touch of class. Think of a fancy gastro pub plate!
On the side, how about some roasted asparagus with a squeeze of lemon? Or classic garlic mashed potatoes? A red wine reduction sauce takes it next level.
Don't overthink it, though. The tenderloin is the star.
Storage Tips: Keeping it Fresh
Got leftovers? Lucky you! Pop that sliced grilled tenderloin into an airtight container and into the fridge ASAP. It'll keep for 3-4 days.
For longer storage, freezing is an option, but it's best to freeze the cooked tenderloin in slices to avoid drying it out.
When reheating, low and slow is the way to go. Gently warm it in a pan with a bit of broth or gravy to keep it moist.
Microwaving is a last resort - it can dry out the meat pretty quickly.
Variations: Making it Your Own
Fancy a change? A Tenderloin Marinade can add a new dimension to the flavour. Pork Tenderloin Marinade or Best Marinade for Pork Tenderloin can also give you some ideas for marinades, it’s all a matter of experimenting to find what you like!
If you're watching the dairy, use a plant based butter alternative for the herb butter. For a bit of zing, add a pinch of chili flakes to the butter.
You could also try a dry rub with smoked paprika for a bit of a different flavour profile.
Nutrition Basics: Fueling Your Body
This grilled tenderloin recipe is packed with protein. Protein is essential for muscle building and keeping you full. It's relatively low in carbohydrates, making it a good option if you're watching your carb intake.
Of course, the herb butter adds some fat, but it's mostly healthy fats from the olive oil and butter. Each serving has about 350 calories!
So there you have it! All my insider tips and tricks to help you nail this grilled tenderloin recipe. Don't be afraid to experiment.
Have fun. Most importantly, enjoy the process and the delicious results. Now get grilling!
Frequently Asked Questions
What's the best way to ensure my grilled tenderloin is cooked perfectly? I don't want a "well done" disaster!
The key to a perfect grilled tenderloin is a good meat thermometer! Use it to track the internal temperature and remove the tenderloin from the grill when it's about 5 degrees below your target doneness (it will continue to cook as it rests).
Remember, tenderloin is best enjoyed medium rare to medium, so avoid overcooking it to keep it juicy and delicious nobody wants a tough-as-old-boots bit of beef!
Help! My herb butter melted all over the grill. What did I do wrong, and how can I prevent this next time?
Ah, the dreaded melted butter! This usually happens when the herb butter is too soft or the grill is too hot. Make sure the butter is cold, but pliable, before placing it on the cooked tenderloin.
Alternatively, you can wait until the tenderloin is sliced to dollop the herb butter on top - that way, it melts from the heat of the meat, not the grill. You could also refrigerate the prepared herb butter on a plate, then cut slices to place on the grilled tenderloin after it has rested.
Can I prepare the grilled tenderloin ahead of time? I'm having a dinner party, and I want to get ahead of the game like a contestant on Bake Off.
Absolutely! You can definitely prep components ahead of time. The herb butter can be made a day or two in advance and stored in the fridge. The tenderloin can be trimmed and rubbed with oil, salt and pepper earlier on the day you intend to cook it and left loosely covered in the fridge.
Just remember to take it out of the refrigerator 30 minutes before grilling so it comes up to room temperature - this ensures even cooking. Avoid fully cooking the tenderloin in advance, as reheating it will dry it out grilling fresh is always best!
How long does leftover grilled tenderloin last, and what's the best way to reheat it without drying it out?
Properly stored leftover grilled tenderloin will last for 3-4 days in the refrigerator. To reheat, the key is gentle heat and moisture. Wrap the tenderloin in foil with a splash of beef broth or water and reheat in a low oven (around 250°F/120°C) until warmed through.
Alternatively, slice it thinly and quickly sear it in a pan with a little butter or oil. You can also enjoy it cold in salads or sandwiches think posh steak sarnie!
What are some tasty variations I can try with this grilled tenderloin recipe to spice things up?
Fancy getting a bit cheffy? Try a dry rub with smoked paprika, garlic powder, and onion powder before grilling for a smoky kick. Alternatively, marinate the tenderloin for a few hours in a garlic herb marinade with olive oil, rosemary, thyme, and a splash of balsamic vinegar for extra flavour.
Another idea would be to switch out the butter for flavoured oils. For something different, consider a chimichurri sauce instead of the herb butter - that is a guaranteed crowd pleaser. Get creative and make it your own!
I don’t have any fresh rosemary. Can I still make this grilled tenderloin recipe, or is it a deal breaker?
Don’t you worry your pretty little head you can absolutely still make this! Fresh herbs definitely add something special, but dried herbs are a great substitute in a pinch.
Just remember that dried herbs are more potent, so use about 1 teaspoon of dried rosemary or thyme for every tablespoon of fresh called for in the recipe. You can also use other dried herbs you enjoy, like oregano or savory. The most important thing is to have fun and experiment a little!
Perfectly Grilled Beef Tenderloin With Herb Butt
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 |
|---|---|
| Fat | 22g |
| Fiber | 1g |