How To Grill A Beef Tenderloin On A Gas Grill

Prior to actually cooking this piece of meat, we must discuss how to trim and prep the tenderloin. I would advise, if it’s possible, having your butcher trim the meat for you. It may cost more, but it will save you the agony of having to remove so much waste from this pricey cut of meat and about 20 minutes of trimming time. On the 6. 5 lb. I think I cut out a pound of fat from the tenderloin I just made. Throwing away that much waste after spending so much money on the tenderloin stings. You can Google if you need more information on how to trim and prepare a tenderloin as there have been entire articles written about it as well as some videos posted. You will want to remove the rubbery silver skin, the fatty piece of meat that runs down one side of the tenderloin called the “chain,” and all of the fat and membrane (most of which will come off by pulling with your hands). After trimming, fold a small portion of the tenderloin’s thin end over onto itself and tie it with butcher’s twine.

2017 Update: In the past, I would advise patients to “not add salt too early or it will pull moisture out of the meat.” That is untrue, in my opinion, having grilled numerous beef tenderloins and other meat cuts. For my beef tenderloin, I like to season it with fresh pepper and Kosher salt. If you don’t, guests will ask to pass the salt, which is an indication that you, the chef, didn’t properly season the meat!

If I had to choose one last meal, I would definitely choose grilled beef tenderloin because what’s not to love about a cut of meat with the word “tender” in its name? This is the cut of meat you should get the butcher shop to impress your guests if you have a special occasion coming up. Certain meat cuts need to be worked to achieve the best possible tenderness and flavor. All the cook has to do is make sure the beef tenderloin stays intact.

The meat that gives us filet mignon is called beef tenderloin. Similar to filet mignon, we want to emphasize technique more than seasoning and keep it simple. The simplest way to ruin a delicious beef tenderloin, aside from over-seasoning, is to overcook it! If there was ever a reason to invest in a high-quality probe meat thermometer, this is it! You just spent a lot of money on this, so what’s another forty bucks for a decent probe thermometer that will let you keep an eye on the development?

To keep the tenderloin’s shape, tie some twine around it at intervals of roughly two inches. You are now prepared to begin cooking after the meat has been trimmed and tied!