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There is nothing better than a beautifully cooked beef tenderloin on the holiday table. Grilled over hot charcoal and served with a homemade red wine sauce, this treat is one of the books. The meat is extremely tender and juicy, the sauce is rich and savory. The rolls royce of meat, treat yourself and family to this delicious dish.
Table of Contents
Step 1: Prep the beef tenderloin.
Beef tenderloin is a very expensive cut of meat. I’m not going to hide the facts. That is why it’s usually enjoyed once a year. The great part about this cut, aside from the amazing quality, is the size. 1 whole tenderloin can feed a crowd. It’s perfect when entertaining.
The first step when prepping a beef tenderloin is to make sure the heal is separated from the rest of the loin. Do not discard this cut. Save for later to make a stir fry, eggs and steak or whatever you want. The opposite end usually tappers down. Fold the end underneath to make an even log.
Next, wrap it with twine 1-2 inches apart. This ensures an even cook throughout the loin. It will also keep the end folded under as it cooks.
Finally, drizzle some olive oil all over which will work as a binder and season with Dad’s Steak seasoning. The rosemary, garlic and butter notes are perfect to enhance the flavors of the meat.
Must have grillin seasonings!
Step 2: How to grill the perfect beef tenderloin.
The best way to grill a beef tenderloin and ensure the meat is properly cooked is to start with the low and slow method and finish with a quick sear. The steady temperature will cook the loin evenly throughout. The sear will give it a nice crust at the end.
Preheat the grill to 250 degrees and set for indirect heat. Place the seasoned beef loin on the grill and let it cook for about 1.5 hours or until the internal temperature reaches 110 degrees. Remove it off the grill and change the setting on the grill to direct heat and crank up the heat to high or 400 degrees.
Place the smoked beef tenderloin back on the grill and sear each side for 1 minutes. Final internal temperature on the meat should be 125 degrees. Remove from the grill and rest it for 20 minutes before slicing and serving.
Beef Tenderloin Grilling Tip
- Smoke to 110 degrees internal temperature and then sear for 1 minute on each side for a perfect medium rare cook.
- Rest for 20 minutes to ensure a juicy cut of meat.
- Wrap with twine to ensure an even cook throughout.
Step 3: How to make red wine sauce.
A red wine sauce is the perfect pairing for this delicate cut of meat. It’s savory and rich, only enhancing the beefy notes of this dish.
In a sauce pan, sauté diced up shallots and minced garlic. Next, add in balsamic vinegar, red wine (a cabernet is best), beef stock, butter, a few sprigs of thyme and more Dad’s Steak seasoning. Simmer over low heat until the sauce thickens to your desired preference. The alcohol will cook down and evaporate making it safe to eat for children.
Pour the homemade red wine sauce over the beautifully cooked beef tenderloin, sprinkle freshly chopped parsley for color and an extra punch of freshness and enjoy!
Frequently Asked Questions:
Type of steak depends on what you are trying to grill up. For hot and fast look for cuts with good marbling like a ribeye or NY strip. If you are cooking a roast or stew, look for cuts that are cheaper and meatier like a chuck roast.
The internal temperature all depends on how you want or prefer your steak cooked. For a medium rare, remove it at between 120-125 degrees. If you are going for a medium cooked steak, anywhere between 135-140 degrees. Anything over will be well done. Remember to always rest the meat for 10 minutes before slicing.
Printer friendly recipe below:
Beef Tenderloin Ingredients
- 1 Whole beef tenderloin
- 3 tbsp Dad's steak seasoning
- 1 tbsp Olive oil
Red Wine Sauce Ingredients
- 1 cup Beef broth
- 1 cup Red wine
- 1/4 cup Diced shallots
- 1 tbsp Minced garlic
- 3 tbsp Unsalted butter
- 2 tbsp Balsamic vinegar
- 1 tbsp Dad's steak seasoning
- 2 sprigs Thyme
- Separate the heal from the rest of the loin. Fold the opposite end underneath to make an even log.
- Wrap the log with twine 1-2 inches apart.
- Drizzle some olive oil all over which will work as a binder and season with Dad's Steak seasoning.
- Preheat the grill to 250 degrees and set for indirect heat. Place the seasoned beef loin on the grill and let it cook for about 1.5 hours or until the internal temperature reaches 110 degrees.
- Change the setting on the grill to direct heat and crank it up to high or 400 degrees. Place the smoked beef tenderloin back on the grill and sear each side for 1 minutes. Final temperature on the meat should be 125 degrees.
- Remove from the grill and rest it for 20 minutes before slicing and serving.
- In a sauce pan saute diced up shallots and minced garlic. Next, add in balsamic vinegar, red wine (a cabernet is best), beef stock, thyme, butter and more Dad's steak seasoning. Simmer over low heat until the sauce thickens to your desired preference.
Check out the Recipes Page for other tasty ideas!