Grilled Beef Tenderloin
Juicy grilled beef tenderloin infused with Italian seasoning and garlic salt, marinated in red wine for a tender, flavorful centerpiece perfect for special occasions or family dinners.
Ingredients
Instructions
- Prepare a marinade using red wine, Italian seasoning, garlic salt, and salt.
- Place the beef tenderloin in the marinade and refrigerate for at least 2 hours or overnight.
- Preheat the grill to medium-high heat.
- Remove the beef from the marinade and let excess marinade drip off.
- Use a meat thermometer to ensure proper doneness.
- Grill the beef tenderloin for about 10-15 minutes per side, or until the desired internal temperature is reached.
- Let the meat rest for a few minutes before slicing and serving.
Tips & Substitutions
For a richer flavor, consider marinating the beef tenderloin overnight. If you're out of red wine, a combination of beef broth and a splash of vinegar can work as a substitute. Make sure to let the beef come to room temperature before grilling for even cooking. Using a meat thermometer is crucial to achieve the perfect doneness, especially for this cut. You can also try adding a bit of brown sugar to the marinade for a sweet glaze.
Serving Suggestions
Grilled beef tenderloin pairs beautifully with roasted vegetables or a refreshing salad. Consider serving it alongside Easy Barbecue Beans for a hearty meal. A robust red wine or a rich, full-bodied beer would complement the flavors nicely. For a complete dining experience, finish with a light dessert, such as a fruit tart, to cleanse the palate.
Storage & Reheating
Leftover grilled beef tenderloin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the beef and warm it gently in a skillet over low heat, adding a splash of beef broth to keep it moist. Avoid using the microwave, as it can dry out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Beef Tenderloin contains roughly 5 calories, with 0g protein, 0g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 485mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What is the best way to know if the beef tenderloin is done?
Using a meat thermometer is the most reliable method. For medium-rare, aim for an internal temperature of 135°F (57°C). Keep in mind that the meat will continue to cook slightly after being removed from the grill, so it's best to take it off just before it reaches the desired temperature.
Can I use a different cut of beef for this recipe?
Yes, while beef tenderloin is ideal for its tenderness, you can use other cuts like ribeye or sirloin. Just adjust the cooking time based on the thickness of the cut, as some may require longer grilling to achieve the desired doneness.
Is it necessary to let the beef rest after grilling?
Yes, letting the beef rest for about 5-10 minutes after grilling allows the juices to redistribute, resulting in a juicier and more flavorful piece of meat. If you slice it too soon, the juices will run out, leading to a drier texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).