Grilled Tenderloin Of Beef Recipe

Prep and season

Pat the tenderloin dry with paper towels. Rub 1 tablespoon olive oil evenly over the surface. Season all sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Let rest at room temperature for 30 minutes to take the chill off (this helps even cooking).

Bring to grill-ready

Preheat your grill to medium-high heat (about 425–450°F / 220–230°C). If using a charcoal grill, set up for direct heat; for gas, preheat with lid closed 10–15 minutes. Oil the grates or brush the tenderloin lightly with oil again just before placing on the grill.

Grill the tenderloin

Place the tenderloin over direct heat. Sear 2–3 minutes per side to develop grill marks. After searing, move to indirect heat (or reduce heat to medium) and continue grilling until internal temperature reaches desired doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 1 lb center-cut piece expect ~10–18 minutes total depending on thickness. Use an instant-read thermometer inserted into the thickest part.

Rest the beef

Remove the tenderloin from the grill and transfer to a cutting board. Tent loosely with foil and rest 8–10 minutes. Resting allows juices to redistribute and carry-over cooking will raise internal temperature ~5°F.

While the beef rests (or while potatoes roast), make the sauce. In a small saucepan combine 1/4 cup soy sauce, 2 tablespoons mirin, 1 tablespoon sake, 2 tablespoons brown sugar, 1 teaspoon grated fresh ginger and 1 minced garlic clove. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

Mix 1/2 teaspoon cornstarch with 1 teaspoon water to form a slurry. Whisk the slurry into the simmering sauce and cook 1–2 minutes until slightly thickened. Remove from heat and stir in 1/2 teaspoon sesame oil. Taste and adjust: add 1 teaspoon more brown sugar for sweetness or a splash more soy for saltiness. Keep warm; the sauce will thicken a bit as it cools.

When ready to serve, spoon the teriyaki sauce over sliced tenderloin or serve on the side for guests to drizzle.

While the beef rests, crumble 1/4 cup blue cheese and set aside. If you prefer a milder distribution, warm the crumbled blue cheese briefly (15–20 seconds) in a microwave-safe bowl to slightly soften so it melts just a touch over the warm sliced beef. Sprinkle thinly sliced chives over the blue cheese if using.

Preheat oven

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil for easier cleanup.

Toss 1 lb halved baby potatoes with 1 1/2 tablespoons olive oil, 1 teaspoon chopped fresh rosemary (or thyme), 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly coated. Spread in a single layer on the prepared baking sheet cut-side down.

Roast in the preheated oven 20–25 minutes, stirring or shaking the pan once halfway through, until potatoes are golden and tender when pierced with a fork. If you begin these first, they will be ready roughly when the beef finishes. Keep warm.

Trim the woody ends from 12 asparagus stalks. Toss with 1 teaspoon olive oil, 1/4 teaspoon kosher salt and a pinch (1/8 tsp) black pepper.

Cook the asparagus 2 ways depending on equipment/time: (a) Grill: place on the grill over direct medium-high heat 3–5 minutes, turning once, until tender-crisp and slightly charred. (b) Oven: place on a sheet and roast at 425°F with the potatoes for the last 8–10 minutes of potato cooking. Either method: finish with a squeeze of 1/4 lemon if desired.

Slice the rested tenderloin into 1/2–3/4 inch thick medallions. Arrange 3–4 slices per plate depending on appetite.

Place a portion of roasted potatoes and 4–6 asparagus stalks alongside the beef. Spoon 1–2 tablespoons house teriyaki sauce over the sliced beef and dot or sprinkle the crumbled blue cheese on top (or serve blue cheese on the side). Garnish with chives if using.

Serve immediately while warm.