Description
This recipe provides detailed instructions for cooking a beef tenderloin either by grilling or roasting, resulting in a tender, flavorful centerpiece perfect for gatherings. The beef is seasoned simply with salt, pepper, and olive oil, then cooked to medium-rare perfection with a resting period to retain its juices.
Ingredients
Scale
Beef Tenderloin
- 4-5 pounds beef tenderloin, trimmed
Seasonings
- Salt, to taste
- Pepper, to taste
- ¼ cup olive oil, plus 2 tablespoons for roasting method
Instructions
- Season the beef: Generously season the beef tenderloin all over with salt and pepper. Drizzle 1/4 cup olive oil over the meat and rub it in thoroughly to ensure an even coating of seasoning and oil.
- Bring to room temperature: Allow the beef to come to room temperature before cooking. This step ensures even cooking throughout the tenderloin.
- Grilling method – Preheat grill: Heat your grill to 400°F (204°C) for direct grilling.
- Grill over direct heat: Place the beef tenderloin over direct heat on the grill and cook for 20 minutes, turning every 10 minutes to brown all sides evenly.
- Grill over indirect heat: Reduce the grill temperature to 350°F (177°C). Move the beef to indirect heat and continue grilling for an additional 20-25 minutes, turning every 5-7 minutes, until the desired doneness (medium-rare recommended) is reached.
- Rest the meat: Remove the beef tenderloin from the grill and tent it loosely with aluminum foil. Let it rest for 10 minutes to allow the juices to redistribute.
- Serve: Slice the beef tenderloin and serve. Optionally, serve with buns if desired.
- Oven roasting method – Preheat oven: Preheat your oven to 425°F (220°C). Meanwhile, season the beef tenderloin as before with salt, pepper, and olive oil.
- Brown the beef: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the tenderloin and brown it on all sides to develop flavor and color.
- Roast in the oven: Place the skillet with the browned beef in the preheated oven and roast for 25-30 minutes, or until the beef reaches the desired internal temperature (medium-rare recommended).
- Rest the meat: Remove the skillet from the oven and tent the beef with foil. Let it rest for 10 minutes to let the juices redistribute and enhance tenderness.
- Serve: Slice the rested beef tenderloin and serve immediately for a tender, juicy main course.
Notes
- The beef tenderloin can be cooked either by grilling or roasting, depending on your preference and available equipment.
- Resting the meat after cooking is crucial to ensure the juices redistribute and result in a moist and flavorful tenderloin.
- For medium-rare, aim for an internal temperature of about 130-135°F (54-57°C) before resting.
- You can use buns to serve the sliced beef for a casual sandwich style.
- Adjust cooking times slightly depending on the size of the tenderloin and your preferred level of doneness.
