Grilled Beef Tenderloin is the epitome of culinary perfection. This exquisite cut of beef, known for its remarkable tenderness and unparalleled flavor, takes center stage on the grill, creating a masterpiece that satisfies even the most discerning palates. This recipe by John Marcom blends the best of Willingham’s and this tender cut of meat.
Beef Tenderloin Setup
- 4 to 6lb beef tenderloin, trimmed
- 3 tbls Willingham’s Original Mild Seasoning
- 1/4 cup Willingham’s W’ham Marinade
- 8 tbls (1 stick) unsalted butter or margarine, softened
- 1 tbls W’ham Mild Seasoning
Lay the tenderloin in a glass or ceramic baking dish and pour marinade over it, using your fingertips to rub it into the meat. Sprinkle the seasoning mix over the tenderloin and rub it in with your fingertips. Set aside to marinate at the room temperature for about 20 minutes.
Make the steak butter by mixing the seasoning and butter.
Rub half of the steak butter over the tenderloin. Cover the remaining butter and refrigerate.
Put the tenderloin and any accumulated marinating juices in a zip log bag and press out as much air as possible. Refrigerate for at least 12 hours up to 24 hours.
Prepare your grill or cooker. For this recipe we like to use Royal Oak Briquettes or if we are using our W’ham Turbo Cooker or other pellet grill the Royal Charcoal Pellets. For briquetes let the coals get covered completely in a white ash.
Meanwhile, remove the tenderloin from the plastic bag and let it come to room temperature. Grill for 25 to 30 minutes for rare, turning it in quarter turns every 4 minutes.
Serve with the reserved half of the steak butter on the side.