Beef Tenderloin comes from the Loin Primal, the area below the backbone.
Beef Tenderloin comes from the Loin Primal, the area below the backbone.
Fire up your charcoal or gas grill to medium heat and get your already marinated tenderloin ready to cook! Limiting each side to only one flip, make sure to use an instant-read thermometer to monitor doneness. Keep in mind the internal temperature will continue to rise for a few minutes after coming off the grill. For a medium cook, the internal temperature should reach 140-145°F. Lastly, let the meat rest 10 minutes before serving – it’s worth the wait!
Set your oven to 450°F and line a shallow roasting pan with aluminum foil. Place the meat fat side up with an ovenproof meat thermometer so the tip is centered in the thickest part of the beef. It’s important to remember the internal temperature will continue to rise for a few minutes after coming out of the oven. Roast until cooked to your liking, about 20 minutes and just under 140°F for medium. Transfer the beef to a carving block, cover it with aluminum foil, and let it rest for 10 minutes before cutting into!
5 ingredients, 1 hour and 45 minutes, Servings: 10
8 ingredients
