Grilled Beef Tenderloin Recipe

Beef tenderloin: A tender and flavorful cut of beef, perfect for grilling.

Olive oil: Used to coat the beef, helping to keep it moist and adding a subtle richness.

Salt: Enhances the natural flavors of the beef.

Black pepper: Adds a mild heat and depth of flavor.

Garlic: Provides a robust, savory taste that complements the beef.

Fresh rosemary: Adds a fragrant, earthy aroma and flavor to the dish.

To ensure your beef tenderloin is cooked evenly, bring the meat to room temperature before grilling. This allows the beef to cook more uniformly, preventing the outside from overcooking while the inside remains underdone. Additionally, using a meat thermometer can help you achieve the perfect level of doneness. For medium-rare, aim for an internal temperature of 130-135°F.

• beef tenderloin - Substitute with pork tenderloin: Pork tenderloin has a similar texture and can be grilled to achieve a comparable flavor profile.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for grilling.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, which can enhance the taste of the meat.

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.

• fresh rosemary - Substitute with thyme: Thyme has a similar earthy and aromatic quality, making it a good alternative to rosemary.

• Allow the beef tenderloin to cool completely before storing. This helps maintain its texture and flavor.
• Wrap the grilled beef tightly in aluminum foil or plastic wrap to prevent air exposure, which can cause it to dry out.
• Place the wrapped beef in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture loss and freezer burn.
• Label the container or bag with the date of storage. This ensures you keep track of its freshness and consume it within a safe timeframe.
• Store the beef tenderloin in the refrigerator if you plan to consume it within 3-4 days. The cold environment will keep it fresh and safe to eat.
• For longer storage, place the wrapped beef in the freezer. It can be frozen for up to 3 months without significant loss of quality.
• When ready to use, thaw the beef tenderloin in the refrigerator overnight. This slow thawing process helps retain its moisture and texture.
• Reheat the beef gently to avoid overcooking. Use a low oven temperature or a microwave on a low setting, ensuring it heats evenly without drying out.
• If you prefer, slice the beef tenderloin before storing. This makes it easier to reheat individual portions and can be convenient for quick meals or salads.
• Consider using the leftover grilled beef in various dishes like sandwiches, stir-fries, or soups. Its rich flavor can enhance a variety of meals.

• Oven Method: Preheat your oven to 250°F (120°C). Place the beef tenderloin on a baking sheet and cover it with aluminum foil to retain moisture. Heat for about 20-30 minutes or until warmed through. This method ensures even reheating without drying out the meat.

• Stovetop Method: Slice the beef tenderloin into thin pieces. Heat a skillet over medium heat and add a splash of olive oil. Once the oil is hot, add the beef slices and cook for 1-2 minutes on each side until warmed through. This method is quick and helps maintain the tenderness of the meat.

• Sous Vide Method: If you have a sous vide machine, set it to 130°F (54°C). Place the beef tenderloin in a vacuum-sealed bag and immerse it in the water bath for about 45 minutes. This method is excellent for preserving the original texture and flavor of the beef.

• Microwave Method: Place the beef tenderloin slices on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power in 30-second intervals, turning the slices occasionally, until heated through. This method is convenient but may not be as effective in maintaining the meat's juiciness.

• Grill Method: Preheat your grill to low heat. Wrap the beef tenderloin in aluminum foil to keep it moist. Place it on the grill and heat for about 10-15 minutes, turning occasionally, until warmed through. This method adds a nice charred flavor to the reheated meat.

• Grill: Used to cook the beef tenderloin over medium-high heat, providing a smoky flavor and perfect sear.

• Tongs: Essential for flipping the beef tenderloin on the grill without piercing the meat and losing juices.

• Meat thermometer: Helps ensure the beef reaches the desired doneness by checking the internal temperature.

• Cutting board: Provides a stable surface for slicing the beef after it has rested.

• Chef's knife: Used to slice the beef tenderloin into even portions after it has rested.

• Mixing bowl: Used to combine the olive oil, salt, pepper, garlic, and rosemary before rubbing onto the beef.

• Basting brush: Helps evenly distribute the olive oil mixture over the beef tenderloin.

• Aluminum foil: Can be used to tent the beef while it rests, keeping it warm and allowing the juices to redistribute.

Prepare ingredients in advance: Mince the garlic and chop the rosemary ahead of time to save prep time.

Use a meat thermometer: This ensures your beef tenderloin reaches the desired doneness without constant checking.

Preheat the grill: Make sure the grill is hot and ready before you start cooking to reduce waiting time.

Rest the meat: Let the beef rest for 5 minutes to retain juices, making slicing easier and quicker.