How Would Ree Drummond Cook a Whole Beef Tenderloin?

My husband'due south legendary beef tenderloin! Attempt this next time yous have a special occasion at your house.

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My beloved's grilled beefiness tenderloins are legendary, and he fixes them 2 or three times a year, whenever we accept a gathering of friends or a special family occasion. Nosotros served grilled tenderloin as part of our Fourth of July commemoration on Saturday (along with regular steaks and hot dogs!), and wound upward with some unused tenderloins that his dad had thawed out for us before the party. This was a lot of expensive beef, and since we couldn't re-freeze it, Marlboro Man decided to grill them up on Dominicus and distribute them to his dad, Tim, our family friend Dave…and, well, ourselves! We ate it for dinner Sunday night, then wrapped information technology in foil to piece and eat all throughout the calendar week. (Cold sliced tenderloin out of the fridge is 1 of the things they serve in Heaven.)

I've referenced my husband's grilled tenderloins for years, both here and on my Food Network show, simply I've never had a take chances to take photos of the procedure…until now!

Here's how he makes them. They're definitely not a regular weeknight item because of the loftier price tag of tenderloin, but if you've got a special occasion in your family unit, this is a serious, serious care for. And proceed in mind that depending on the thickness of your slices, a whole tenderloin can feed quite a few people!

Unwrap the tenderloin (these were whole tenderloins, not the "barrel" pieces usually sold) and so slightly pull the sides away from the centre cylinder. (Don't separate them; just pull them apart.)

Side notation: These hands take cradled my babies, delivered calves, wrestled steers to the ground, built fence, thrown footballs, repaired equipment, and held me.

I love these easily.

What you desire to do is expose all that tough silvery membrane you see on the surface of the eye cylinder. It's bad. Really, really bad!

Oh, it'due south not poisonous. Just tough, annoying, and…tough. And annoying.

Just mostly tough.

But equally annoying.

Pinch the cease of the membrane…

And carefully piece of work your pocketknife underneath.

In one case the knife loosens enough of the membrane, cut the end loose and pull it upward every bit you use the knife to shave the membrane away from the meat. Your goal is to go rid of as much membrane and as little meat as possible!

Proceed going until y'all get all the manner down to the terminate…

Then put it in a pile to discard or, hypothetically speaking, of class, feed it to your dogs thereby sealing your canine friendships for life.

When Marlboro Man grills tenderloin, he never puts them straight on the grill. The outside would get burned/charred before the meat would have a chance to melt. It's different than a steak, which is relatively sparse and cooks within several minutes. A tenderloin on a prissy, hot grill will have about 20 to 30 minutes to cook to medium rare; if it were placed right on the grate of the grill, it wouldn't take time to cook before the skin turned blackness.

Then he lays them inside these heavy duty foil pans instead. They provide the protection the tenderloins need.

Oh. And one other thing.

He douses them with butter. (There are two tenderloins in the pan, and well-nigh 3 sticks of melted butter in there. Yeah, I said three sticks of butter. Yes, I said three sticks of butter. Yeah. I said three sticks. Of butter.)

(But you can just use two sticks if yous're trying to make healthy choices.

Now, when Marlboro Homo grills tenderloins, he doesn't employ a gourmet blend of herbs and spices.

He uses McCormick Lemon & Pepper seasoning and Lowry's seasoned salt.

Amen.

So they go correct on the grill!

A little while subsequently, the butter starts to bubble.

And that, my friends, is a beautiful sight.

Nigh 10 minutes in, he turns them over with really long tongs.

Then he seasons them once more!

A note well-nigh seasoning tenderloin: Because the tenderloin volition eventually be sliced, each piece will wind upwardly having a relatively small surface surface area of seasoning. This differs from a steak, where yous grill both sides and slice private bites. IF you overseason a steak, well…y'all'll overseason a steak and it volition exist too much. But it'southward difficult to overseason tenderloin because each slice doesn't wind up with much surface area.

It'southward early. I hope this makes sense.

Afterward that, he but let them melt, turning them probably another two times to let them cook and brown evenly.

The air current picked up and the grill got a little hot, and the butter nigh cooked away, then Marlboro Man did what any cocky-respecting griller would do. He threw in another stick o' butter.

(Don't exist alarmed!)

**A note about the butter: You definitely want plenty in there so the tenderloin is almost bathing in butter. But please use caution when it comes to moving the pan(due south) off the grill. Don't fill the pans so full that you risk sloshing the butter and burning yourself, and be sure to wear heavy gloves when you lot're moving the pans. Melted butter is very, very hot!

Now, I should have had a timer and timed precisely how long it took for the tenderloins to be washed from the time they went on the grill to the time they left the grill…but information technology's incommunicable to requite precise directions because of the variation in grill styles, grill heat, etc. But I would say information technology was in the range of 25 to 35 minutes.

If you want to be certain (and it's good to exist sure since tenderloin is so pricey and in one case it's overdone y'all can't undo it), use a heavy duty meat thermometer. They're sold in supermarkets and accept abroad the judge work. Simply insert it sideways into the thickest part of the tenderloin and stop grilling it when it reaches well-nigh 125 to 130 degrees for medium-rare to rare.

Keep in mind two things:

1. The temperature of the meat volition proceed to ascension slightly after it'due south removed from the grill.

and

2. The thinner end pieces of the tenderloin will exist more than cooked than the thick eye. And so if you have guests with varying preferences, you can serve the center slices to those who like information technology rare, then go out from in that location.

Speaking of slices…spotter my man slice the tenderloin.

It'due south a glorious matter to behold.

That right in that location is beautiful medium-rare doneness.

And here's a thicker piece. Withal nice and medium rare, a little more toward rare in the center of the piece.

Grilled tenderloin. It's a treat across all treats. Try it the adjacent time you have a special occasion in your household!

Just don't overcook them and don't burn yourself and all will be well in the world.

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Source: https://www.thepioneerwoman.com/food-cooking/recipes/a12122/ladds-grilled-tenderloin/

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