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Jun 11, 2007 10:25 AM

Grilled Beef Tenderloin

I have 6 people for a VERY CASUAL dinner tomorrow night. I've made a roasted veggie and orzo salad and was going to grill steaks. I then remembered I had a beef tenderloin in my freezer from last month that I ended up not using for another dinner. I don't want it to get lost in the freezer so I am thawing for dinner. Can I just throw it on the grill whole? Or cut it into steaks? Do I need to marinate or season? Any other dinner suggestions would be great too. I bought a nice pineapple and figures I'd grill that too with the steaks......

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  1. Grilling it whole is a thing of beauty! Season it VERY heavily with cracked pepper, salt and granulated garlic. Hardwood lump charcoal cooking gives the best flavor, if that is an option. Start the tenderloin over direct heat until nicely crusted, and then either finish it with indirect heat or place in a 450* oven to finish. Also make sure to remove it from the refrigerator and let it come to room temp before cooking it.

    3 Replies
    1. re: mattrapp

      I am thinking a nice parsley sauce would be a pretty and delicious with that tenderloin. Try this one omitting the peas

      1. re: mattrapp


        Great suggestion. I did something almost identical about a month ago, but with the addition of oak chunks for a more smoky flavor. It was amazing!

        If it's not obvious, I would highly recommend removing the silver skin before seasoning.


        1. re: mattrapp

          Thanks. It was perfect. I seasoned it with a quick blend of S&P, garlic, parsley and olive oil. We ended up grilling in the middle of a thunderstorm, but was still really good and so easy. I will add it to my easy summer entertaining menu for special guests!

        2. Make sure you trim any silver skin off before you grill it. Sometimes when you buy them whole they are not trimmed. You may also have to remove the chain (a narrow strip of meat that is connected by a bit of connective tissue, you can use this for another dish).