Melt In Your Mouth Grilled Beef Tenderloin
If you still haven’t gotten over the holiday festivity, then you can feel extra luxurious during your dinner time with this tender grilled beef tenderloin.
Grilled beef tenderloins are special in our house. We serve them during special occasions. We often make them only a couple times a year. We often make them during super bowls, Fourth of July and garden parties. But seeing that the season feels festive it is still a great time to make them.
2 pounds whole beef tenderloin
2 - 3 sticks salted butter, melted
3 tbsp seasoned salt
3 tbsp Lemon & Pepper Seasoning
First, unwrap your tenderloin and gently pull away from the sides from the middle cylinder. Make sure you don’t separate them. Simply pull them apart and expose all those tough silvery membranes. Carefully work your knife beneath them. I make sure that I use a really sharp knife to do this part, which is why I run them through my Priority Chef Precision Sharper. Loosen the tough membrane and cut the end loose and pull it up as you shave it away from the meat. The goal here is that you remove as little meat and as much membrane as you can. You can discard these or feed them to your dogs if you have one.
Prepare heavy duty foil pans instead placing the meat directly on the grill. This would greatly help prevent charring the meat even before it would have the chance to cook. The foil pans would provide enough protection from the meat but still give them the heat that they need. Add meat into the pan and douse 2 to 3 sticks of butter into them. You can use 2 if you are trying to make healthier choices but I often use 3 sticks to give them an extra buttery feel. Add the seasoned salt ( I use Lowry’s) and lemon & pepper seasoning. Feel free to add more than 3 tbsp depending on your taste. Once the butter starts to bubble, flip them over and season the other side again.
It would take about 25 to 35 minutes to reach medium rare. You can also use a meat thermometer to make sure you get the right doneness. Insert the wand into the thickest part of the meat and stop grilling once it reaches 125 to 130 degrees for medium-rare. Remove from the grill and let it rest and continue to cook while in the pan.