Summer is in full bloom so let’s get our grill on with our “MDC,” the Modern Day Courtier. July at Say So HQ belongs to the MDC. Yes, the master of all summer entertaining and grilling is going to share some secrets with you this month! So, for all the men in your life that received a grill for Father’s Day, or all you girlies that want to learn to make a tenderloin like your dad (or skilled mom), take a lesson from the MDC on how to grill the perfect whole beef tenderloin.
Grilled Beef Tenderloin
2015-06-19 09:12:24
Serves 8
The most delicious beef tenderloin you have ever tasted!
Prep Time
2 hr
Total Time
2 hr 45 min
Tenderloin
- One whole peeled beef tenderloin (Your butcher will know what to do). Alternatively, 8 6-8 oz. filets.
- Szeged Steak Seasoning (See Serendipitous Finds)
- Allegro Meat Marinaide (See Serendipitous Finds)
Garlic Butter
- One stick unsalted butter
- Garlic Salt
Truffle Butter
- 1 stick softened unsalted butter
- 1 -1/2 teaspoon truffle oil
- Soften butter, add oil, roll softened butter in plastic wrap into a log. Refrigerate until hardened. Once it is hardened, slice into disks, re-refrigerate until steak is ready to be plated and served.
Optional
- 2 Manly Sausages (Your Choice or MDC's favorite, Jalapeño Cheddar)
- Margarita
Instructions
- Heat grill to 350 degrees. The MDC prefers lump charcoal, never briquets or gas. Sometimes the old ways are the best.
- Find a meat thermometer and see chart below for preferred serving temperatures.
- Remove loin or steaks from packaging.
- Coat tenderloin by pouring 1 cup Allegro over tenderloin or filets, marinade on all sides.
- Sprinkle to coat tenderloin or filets with Szeged seasoning on all sides. Gently press seasoning into meat.
- Cover meat with foil or plastic wrap and let it come to room temperature. About an hour.
Make garlic butter for basting
- Melt one stick of unsalted butter
- Stir in 2 Teaspoons of Garlic Salt
- Set aside for grilling
- When grill is hot, place loin in center of grill or arrange filets in a circle over hottest part of grill. Set timer for 8 minutes. (See notes below for specific timing for your choice of rare to well-done)
- Begin basting meat with garlic butter. Be careful as this will cause the flame to flash.
- Turn over according to your desired cooking time, baste again on each side of the tenderloin or filets. Generally, one turn after the first 8 minutes of a filet suffices and the next cooking time is roughly 6 minutes depending upon the thickness of the cut and preferred temperature of you and your guests. Rare takes less time and well done more time.
- Remove from grill and cover with foil on serving platter.
- Optional: If you are grilling MDC style, add sausages to grill when you put tenderloin on. Cook 10-15 minutes. Remove from the grill and slice and eat while cooking remaining tenderloin. Remember to also enjoy your margarita while cooking.
Notes
- You must remove tenderloin from grill, cover and let it rest 10-15 minutes before serving. This will ensure that the juices will stay in the meat. Basically, be sure and take the meat off as it approaches the desired temperature (you can tell by doing a test slice through the middle of the thinnest filet and/or part of the tenderloin and if that seems done, then you know the larger cuts of meat and thicker part of the tenderloin still have some time to go). You can remove the filets one at a time for desired temperature preference and also cut the tenderloin into segments for different temperatures. It's very difficult to avoid not cutting up the tenderloin as the thin part or "tail" cooks much faster than the thickest part. So, don't fret about carving up the tenderloin on the grill as opposed to on the platter. Bobby Flay might disagree, but the MDC has never had any complaints!
- Rare 120-125
- Medium 140-145
- Well Done 160
Because I Say So https://www.becauseisayso.com/
The fine art of Shelly Lewis Stanfield
The Charleston Academy
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