Grilled Beef Tenderloin

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Grilled Beef Tenderloin - Cuso Cuts

When you’re looking for an impressive meal, grilled beef tenderloin is an excellent choice. It might end up on a holiday table or at a special party. It’s a classic! It is not, however, cheap. So, you really want to get it right. My recipe gives you sound guidelines for grilling your tenderloin. 

What does Tenderloin Taste Like?

As the name implies, beef tenderloin is, well, tender. But it’s not a cut of beef with beef-forward notes. Binders and seasonings are the cure. For binders, you can use mustard, mayo, olive oil, ketchup, Worcestershire sauce (go light), steak sauce, or beef broth. For seasonings, any of our line of Cuso Barbecue Rubs will fit the bill. Just trust your taste buds. Using kosher salt and crushed garlic improves the flavor profile, too.

PitMaster’s Memo: Beef Tenderloin vs. Filet Mignon

Beef tenderloin is a long cut of beef muscle measuring up to twenty inches. It’s in a region of the cow that gets very little exercise, meaning you can trust the meat’s tenderness. Chefs remove any silver skin before working with Beef Tenderloin. 

Filet Mignon comes from the narrow front part of a Tenderloin. It’s leaner than the rest of the tenderloin and yet more tender. The “mignon” means small in French, which is why you see filets cut to pieces 2” in diameter or less. Filet mignon cooks very quickly, so tend it well. 

Side Dishes

  • Broccoli with cheese
  • Caprese salad with roasted tomatoes 
  • Green bean mushroom casserole
  • Leek salad with vinaigrette 
  • Lemon-braised artichokes
  • Roasted sweet potatoes

From the Bar

  • Cranberry juice or flavored soda
  • Martini
  • Merlot
  • Old Fashioned
  • Porter
  • Whisky
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