Grilling a small beef tenderloin, often called a filet mignon roast, is a fantastic way to impress guests or simply treat yourself to a delicious and elegant meal. However, achieving that perfectly cooked, juicy center and beautifully seared exterior requires understanding the nuances of grilling time and temperature. This comprehensive guide will walk you through everything you need to know to confidently grill a small tenderloin to perfection, every single time.
Understanding the Tenderloin Cut
Before diving into grilling times, it’s crucial to understand what a tenderloin is and why it’s so prized. The beef tenderloin is a long, narrow muscle located beneath the ribs of the cow. Because it’s not a weight-bearing muscle, it’s incredibly tender, hence the name. This cut is known for its mild flavor and buttery texture, making it a favorite among steak enthusiasts.
A “small tenderloin” can vary in size, but generally, we’re referring to a piece weighing between 1 to 2 pounds. This size is perfect for a small family dinner or an intimate gathering. The size significantly impacts grilling time, so keep that in mind.
Preparing Your Tenderloin for Grilling
Proper preparation is key to a successful grilling experience. Here’s a step-by-step guide to get your tenderloin ready for the grill.
Trimming and Shaping
Begin by trimming any excess silver skin or fat from the tenderloin. Silver skin is a thin, membrane-like layer that doesn’t render well during cooking and can make the meat tough. Use a sharp knife to carefully remove it. While trimming, consider the shape of your tenderloin. If it’s uneven in thickness, you can fold the thinner end under and tie it with butcher’s twine to create a more uniform shape. This will ensure even cooking.
Seasoning Strategies
The beauty of tenderloin is that it doesn’t require a lot of fancy seasoning. Its natural flavor is delicious on its own. A simple combination of salt, freshly ground black pepper, and perhaps a touch of garlic powder or onion powder is often all you need. However, you can certainly get creative with your seasonings. Consider using a dry rub with herbs like thyme, rosemary, or oregano. You can also marinate the tenderloin for a few hours to add extra flavor and moisture. Just be careful not to over-marinate, as the tenderloin can become mushy if left in a marinade for too long.
Bring to Room Temperature
This is a crucial step that many home cooks overlook. Take the tenderloin out of the refrigerator about 30-60 minutes before grilling. Allowing the meat to come to room temperature will help it cook more evenly. A cold tenderloin will take longer to cook through, which can lead to an overcooked exterior and an undercooked center.
Choosing Your Grilling Method
There are two primary grilling methods suitable for a small tenderloin: direct heat and indirect heat.
Direct Heat Grilling
Direct heat grilling involves cooking the tenderloin directly over the heat source. This method is ideal for achieving a beautiful sear on the outside of the meat. However, it’s important to be careful not to burn the outside before the inside is cooked to your desired doneness. Direct heat is best suited for smaller tenderloins that will cook relatively quickly.
Indirect Heat Grilling
Indirect heat grilling involves cooking the tenderloin away from the direct heat source. This method is slower and more gentle, allowing the meat to cook more evenly throughout. It’s a good option for larger tenderloins or if you prefer a more evenly cooked result. You can use indirect heat to bring the tenderloin up to temperature and then sear it over direct heat at the end for a beautiful crust.
Grilling Time and Temperature Guidelines
Now, let’s get to the heart of the matter: how long to grill a small tenderloin. The exact grilling time will depend on several factors, including the size of the tenderloin, the grilling method, and your desired level of doneness. However, here are some general guidelines to get you started.
The internal temperature is the most accurate way to determine doneness. Use a meat thermometer to check the temperature at the thickest part of the tenderloin.
- Rare: 120-130°F (49-54°C)
- Medium-Rare: 130-140°F (54-60°C)
- Medium: 140-150°F (60-66°C)
- Medium-Well: 150-160°F (66-71°C)
- Well-Done: 160°F+ (71°C+) Note: Grilling a tenderloin to well-done is generally not recommended as it can become dry and tough.
Direct Heat Grilling Times
For a 1-2 pound tenderloin, grill over medium-high heat (around 400-450°F or 200-230°C). Sear all sides of the tenderloin for 2-3 minutes per side to develop a nice crust. Then, continue grilling until the desired internal temperature is reached. This will typically take around 8-12 minutes total for medium-rare.
Indirect Heat Grilling Times
For indirect heat grilling, maintain a grill temperature of around 325-350°F (160-175°C). Place the tenderloin on the side of the grill away from the heat source and cook until it reaches about 10-15°F below your desired final temperature. Then, sear it over direct heat for 1-2 minutes per side to achieve a beautiful crust. The total grilling time will vary depending on the size of the tenderloin, but it typically takes around 20-30 minutes.
The Sear and Slide Method
Many grill masters swear by the “sear and slide” method. This involves searing the tenderloin over high direct heat to develop a crust, then sliding it to the cooler, indirect heat side of the grill to finish cooking to the desired internal temperature. This method combines the benefits of both direct and indirect heat grilling.
Tips for Achieving Perfect Results
Here are some additional tips to help you grill a small tenderloin to perfection:
- Use a meat thermometer: As mentioned earlier, a meat thermometer is your best friend when grilling tenderloin. Don’t rely on guesswork; use a thermometer to ensure accurate results.
- Don’t overcrowd the grill: Make sure there’s enough space around the tenderloin for heat to circulate properly. Overcrowding can lead to uneven cooking.
- Control flare-ups: If you’re grilling over charcoal, be prepared for flare-ups caused by fat drippings. Move the tenderloin to a cooler part of the grill if necessary to prevent burning.
- Let it rest: Once the tenderloin reaches your desired internal temperature, remove it from the grill and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful result. Tent the tenderloin loosely with foil while it rests to keep it warm.
Slicing and Serving Your Tenderloin
After resting, slice the tenderloin against the grain. This will shorten the muscle fibers and make the meat even more tender. Serve immediately and enjoy!
Possible Issues and Solutions
- Tenderloin is burning on the outside but raw on the inside: Reduce the heat and move the tenderloin to indirect heat to finish cooking.
- Tenderloin is dry: Avoid overcooking. Use a meat thermometer and remove it from the grill when it’s slightly below your desired temperature, as it will continue to cook as it rests. Consider using a marinade or basting the tenderloin with butter or oil during grilling.
- Tenderloin is unevenly cooked: Ensure the tenderloin is of uniform thickness by tying it with butcher’s twine. Rotate the tenderloin on the grill to ensure even cooking on all sides.
Side Dishes to Compliment Your Tenderloin
A perfectly grilled tenderloin deserves equally delicious side dishes. Some popular options include:
- Roasted vegetables (asparagus, Brussels sprouts, carrots)
- Mashed potatoes or sweet potatoes
- Creamed spinach
- Grilled corn on the cob
- A fresh salad
With these tips and guidelines, you’ll be well on your way to grilling a small tenderloin that is tender, juicy, and perfectly cooked. Remember to practice and experiment to find what works best for you and your grill. Enjoy the process and savor the delicious results!
What temperature should I grill a small tenderloin to achieve medium-rare doneness?
For a medium-rare tenderloin, you’ll want to aim for an internal temperature of 130-135°F (54-57°C). Start by searing the tenderloin over high heat, around 450-500°F (232-260°C), to develop a flavorful crust. This typically takes about 2-3 minutes per side.
Once seared, reduce the heat to medium, around 350-400°F (177-204°C), and continue grilling, rotating the tenderloin occasionally for even cooking. Use a meat thermometer to monitor the internal temperature, removing it from the grill when it reaches 130°F for medium-rare. Remember that the temperature will continue to rise slightly after you remove it (carryover cooking).
How long should I rest the tenderloin after grilling?
Resting the tenderloin after grilling is crucial for optimal tenderness and juiciness. After removing it from the grill, tent it loosely with foil and let it rest for at least 10-15 minutes. This allows the muscle fibers to relax and reabsorb the juices that were pushed to the center during cooking.
Skipping this step will result in a significant loss of juices when you slice the tenderloin, leading to a drier and less flavorful final product. A proper rest ensures a more evenly distributed moisture content and a more tender texture.
What’s the best way to season a small tenderloin before grilling?
The best seasoning for a small tenderloin is simple and allows the natural flavor of the beef to shine. A classic combination of salt, black pepper, and garlic powder is often sufficient. You can also add other herbs and spices, such as dried thyme, rosemary, or paprika, depending on your preference.
Generously season the tenderloin on all sides at least 30 minutes before grilling. This allows the salt to penetrate the meat and helps to create a flavorful crust during searing. If you prefer, you can also marinate the tenderloin for several hours to add extra flavor and moisture.
How can I prevent my tenderloin from drying out on the grill?
To prevent your tenderloin from drying out on the grill, avoid overcooking it. Use a meat thermometer to accurately monitor the internal temperature and remove it from the grill when it reaches your desired doneness. Also, searing the tenderloin over high heat initially helps to create a crust that locks in moisture.
Another tip is to baste the tenderloin with olive oil or melted butter during the grilling process. This helps to keep it moist and adds flavor. Finally, make sure to let the tenderloin rest after grilling, as mentioned earlier, to allow the juices to redistribute and prevent them from running out when you slice it.
What type of grill is best for cooking a small tenderloin?
Both gas and charcoal grills can be used to cook a small tenderloin effectively. Gas grills offer more precise temperature control, making it easier to maintain a consistent heat for searing and grilling. Charcoal grills, on the other hand, impart a smoky flavor that many people enjoy.
The best type of grill ultimately depends on your personal preference and grilling experience. If you’re new to grilling, a gas grill might be easier to manage. However, if you’re comfortable with charcoal and enjoy the smoky flavor, it can be a great option as well. Just ensure you can control the temperature effectively on either type of grill.
How do I slice a grilled tenderloin for serving?
Slicing a grilled tenderloin correctly enhances its tenderness and presentation. Always slice the tenderloin against the grain. This means cutting perpendicular to the direction of the muscle fibers, which shortens them and makes the meat easier to chew.
Use a sharp carving knife to ensure clean and even slices. Aim for slices that are about 1/4 to 1/2 inch thick. This thickness allows the meat to retain its moisture and flavor while providing a pleasant texture. Avoid sawing back and forth, as this can shred the meat.
Can I use indirect heat for a small tenderloin?
Yes, you can use indirect heat for grilling a small tenderloin, especially if you’re aiming for a slower, more even cook. This method involves placing the tenderloin away from the direct heat source, allowing it to cook gently through convection. This is particularly useful for thicker tenderloins.
After searing the tenderloin over direct heat to develop a crust, move it to the indirect heat zone to finish cooking. This prevents the outside from burning before the inside reaches the desired temperature. Monitor the internal temperature closely with a meat thermometer to avoid overcooking.