How to Grill Beef Tenderloin

Grilling a beef tenderloin is the ultimate way to transform this cut of meat into a centerpiece for your table. Known for its buttery tenderness, the tenderloin benefits from a careful balance of seasoning, searing and grilling to maximize its flavor.

From trussing to searing to basting on the grill, this approach ensures your tenderloin is perfectly cooked and bursting with smoky, savory goodness. This is a great recipe for any special occasion that calls for something extra. 

What is a whole tenderloin?

The beef tenderloin is a prized cut from the loin section of the cow, running along the spine and nestled inside the ribcage.

This long, narrow muscle sees very little use, which gives it an exceptionally tender texture but less fat and connective tissue than other cuts, resulting in a milder, but deep flavor.

Typically sold as PSMO (Peeled, Silver Skin, Side Muscle On), it requires trimming to remove fat, silver skin and the side chain muscle.

Butchers also sell it in portions like filet mignon, Chateaubriand or medallions, depending on the cut's size and preparation.

Where to buy a whole tenderloin

Beef tenderloin roast is available at most large grocery stores, such as Whole Foods, Costco, or specialty chains like The Fresh Market. You'll usually find options ranging from USDA Choice to Prime grades. 

While these stores often provide quality cuts, the best choice is to visit a trusted, local butcher. Not only can they trim and prepare the tenderloin to your specifications, but they also offer the ability to trace the source of the cow, ensuring it's raised responsibly for superior flavor and quality.

Things You'll to grill a beef tenderloin.

These tools and supplies will help you achieve flawless results every time.

How to Prepare a Grilled Beef Tenderloin.

Preparing a whole beef tenderloin ensures even cooking and enhances its flavor. Here's how to get it ready:

Trimming and Trussing

Start by trimming the tenderloin with a sharp knife to remove excess fat, silver skin, and the side chain muscle. The chain muscle is the thin flap of meat that will rip off the main tenderloin with a sturdy pull.

(The chain is great ground up for burgers or cut into medallions.) This step ensures that tough parts don't interfere with the tender meat.

If using a whole tenderloin, fold the thinner tail end under the thicker section for even thickness, and secure the roast with butcher's twine at 2 - 3 inch intervals.

Proper trussing creates a uniform shape for consistent and even cooking.

Here, we are using the center cut or the chateaubriand section of the tenderloin. Even with this section, its enough to feed up to 6 people.

Seasoning the beef tenderloin.

Pat the meat dry with a paper towel, and generously season it with kosher salt and black pepper on all sides. The easiest way to get your spices to adhere properly is to lightly coat the outside of the tenderloin in olive oil.

For optimal flavor, let the seasoned meat rest at room temperature for at least 45 minutes before cooking. This step allows the salt to penetrate the meat, tenderizing it while enhancing its natural flavors.

Grilling the beef tenderloin.

Grilling a whole beef tenderloin combines direct heat for a flavorful sear with the gentle magic of indirect cooking to achieve tender, juicy perfection.

Searing the Tenderloin

Preheat your grill to a high temperature of 400°F and set up a two-zone cooking area. Preheat the cast iron plate attachment over high heat.

If you don't have that attachment, you can use a griddle or large cast iron pan on your stove top.

Otherwise, place the tenderloin over direct heat and give it a good sear for 2-3 minutes on each side until a rich, golden crust forms. Searing locks in juices and creates that delicious caramelized flavor.

Note - this can be done on a gas grill or a charcoal grill. The cooking methodology stays the same even if the fuel source differs.

You can use a smoking tube on a gas grill if you want the deep, smoky flavor, or throw wood cooking chunks on a charcoal grill for the same effect. 

Make a garlic and herb butter for basting.

Mix together these simple ingredients in a small bowl. 1 stick of room temperature butter, 1 large garlic clove grated, 1 teaspoon each minced chives, thyme and rosemary, and ½ teaspoon sea salt. Make sure the ingredients are evenly incorporated.

Once you have made the basting butter, brush it onto the tenderloin before grilling it over indirect heat.

The butter will also be used to baste occasionally while the tenderloin is cooking and one more after it's finished!

Grilling the Tenderloin on indirect heat.

Move the tenderloin to the indirect heat zone, reduce the grill temperature to 250-275°F and add your choice of wood chips if smoking.

Close the lid and continue to grill the tenderloin on the indirect side of the grill, basting the beef a few times during the cooking process, until the internal temperature reaches 125°F on a meat thermometer for medium-rare.

This indirect grilling technique uses lower, consistent heat to cook the beef tenderloin evenly while infusing it with a subtle smoky flavor, ensuring the exterior doesn't burn before the center reaches the desired temperature.

Finish and Serve.

Once the tenderloin reaches an internal temperature of 125°F on a meat thermometer, carefully remove it from the grill and tent it with foil.

Let the tenderloin rest on a cutting board for 15 minutes-this crucial step helps the juices redistribute, ensuring every slice is tender and flavorful.

Once the tenderloin has rested properly, the internal temperature will raise up to 15 degrees giving you a perfect doneness.

After resting, remove the butcher's twine and slice the tenderloin into thick individual steaks, medallions or filets about 1.5-2 inches.

Place the cuts on a serving platter and serve immediately alongside your favorite side dishes, such as roasted Brussels sprouts, a creamy horseradish sauce, or a red wine reduction.

This show stopping dish is guaranteed to impress!

Another Serving Option.

Grilled and smoked full beef tenderloin is delicious anyway you serve it, but there are a few options at your disposal.

You can smoke the tenderloin to 120°F, cut into 3-4 inch filet mignons, then sear each individual steak on both sides to a perfect temperature of 130°F.

This adds yet another layer of flavor as each bite will have a good sear in it. 

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