The beef tenderloin, which is cut from the loin of beef, is widely known to be the tenderest part of the beef. In fact, it is the center-cut of beef tenderloin that produces the succulent filet mignon featured at the finest steakhouses in the country. However, instead of cutting the tasty portion of meat into individual steaks, consider trying this marinated beef tenderloin recipe. It is perfect for special occasions, holidays, anniversaries, birthdays, and is easy to prepare in the oven or on the grill.
There are few things that hit the spot as much as some delicious, smoked beef tenderloin. Succulent and easy to prepare, this is a great go-to when we’re in the mood for something a little heavier that’s guaranteed to satisfy.
To Get Started:
You will need to purchase the ingredient list below. For most people visiting the Smoky Mountains area, the Kroger on Wears Valley Road in Pigeon Forge is your best bet to find the needed ingredients. It is helpful to call ahead (865) 429-0874) and ask the butcher to have a trimmed beef tenderloin at the appropriate weight ready for you when you arrive.
- 1 Whole Beef Tenderloin
- Olive Oil
- 8 Garlic Cloves
- Minced Rosemary
- Dried Thyme
- Black Pepepr
First is First…
Trim off excess fat with a sharp knife. Be careful in doing so so that you don’t cut yourself. Tie with butcher’s twine, and keep tying roast with twine every 11/2 to 2 inches. Snip silverskin with scissors. Mix 6 tablespoons of olive oil, the 8 minced garlic cloves, 2 tablespoons minced rosemary, 1 tablespoon dried thyme, and your 2 tablespoons of pepper and 1 tablespoon of salt all together.
Rub over grilled beef tenderloin.
Have your smoker ready, or start your charcoal fire or grill and leave it on high for roughly ten minutes. Lubricate grill with an oil-soaked rag using tongs, and place your beef tenderloin on the grill.
Close lid and grill for 5 minutes. After 5 minutes, turn the meat and close lid again for another 5 minutes.
Turn off burner, turn to medium, or move meat to cool area on grill. Cook until meat thermometer reaches 130 degrees for medium-rare — roughly an hour.