This beef tenderloin recipe provides a pack of flavor as it's one of the most tender cuts. Learn how to make these tenderloins juicy with the proper preparation. I personally would advise to invest in a meat thermometer so you can monitor the temperature.
The grill is one of the biggest players in our roasting game. If you're roasting a prime rib or a roast like a leg of lamb, I highly recommend a sear first, to add flavor and some sear-n-kissing before the cooking commences. (The only caveat here is that a rib roast should be under 1 inch thick for even roasting for doneness and moist. But even if you're using a more modest-sized piece of beef, a sear will provide that coveted salty crust.
The truth is, tenderloin is a really hard cut to cook. The part of the rib under the meat is thin and delicate, and the lean muscle from the back of the tenderloin is even more delicate. So really, you just have to think of it as a very soft beef filet. When it comes to roasting beef, the rule of thumb is to get the thickness right—think about it like this: if you're roasting a prime rib, the thickness needs to be about 1-inch thick. Take your filet, and with a sharp knife, make a shallow, 3-inch-long incision along each side, cutting straight through the meat without ever slicing into the bone. (You can also cut right through the center of the tenderloin without completely bisecting it.
Possibly, but I've seen and tasted both and I'm just not a fan of either. I love the smokiness of a grill, but there's a reason steakhouses use smokers, and the temperature of the grill won't always keep the inside of the tenderloin from burning. With both the grill and the oven, you're essentially cooking the meat at an elevated temperature. This tends to cook the outside more than the middle. It seems more valuable to put a meat in a cooking method that allows it to stay moist and tender.
Use kosher salt in a 1:1 ratio, about 1 part kosher salt to 2 parts water. You can also use a spice blend, such as teriyaki sauce or soy sauce, if you prefer.
Tenderloin has a very high fat content. That means it tends to cook quickly. So to keep the interior part of the tenderloin from drying out and becoming tough, you want to sear it at a high enough heat that it browns the exterior but not burns the interior. The classic way to cook beef tenderloin is to place it in a very hot skillet, using enough oil to cover it, and sear the meat in the center for about 4 minutes a side. When it starts to turn color, flip the tenderloin and continue cooking for another 4 minutes. You want to sear the exterior of the meat before it sears the interior.
