Which Part of the Cow is it? A beef tenderloin, known as fillet in Kenya and filet in France, is cut from the loin of beef. This makes for incredibly tender meat, but without that big, beefy flavour.
Cooking Suggestion: Roast Whole in an oven or cut into thick steaks, pan fry or char grill. We don’t recommend cooking tenderloin anywhere above medium. Without any fat to lubricate the meat, it becomes quite dry and almost chalky tasting.
Grilled Beef Tenderloin Recipe – By Martha Stewart
- 1Kg beef tenderloin, trimmed and tied
- Extra-virgin olive oil, for rubbing
- Coarse salt and freshly ground black pepper
- Mint Chive Butter (Mix in a bowl – 1 pack/stick of unsalted butter, 1 cup of fresh mint chopped, ¾ cup of finely chopped chives, 2 finely grated lemons and ½ teaspoon of salt). If you cannot get chives, you can use their close relatives i.e. the garlic, shallot, leek, scallion, and Chinese onion.
- Let beef stand at room temperature for 30 minutes. Heat a charcoal grill to medium-high, and set up direct and indirect heat zones. Rub beef with olive oil; season generously with salt and black pepper. Sear on all sides over direct heat until caramelized, about 5 minutes per side.
- Transfer beef to indirect heat, and grill, covered (you can use foil or grill cover), turning occasionally, until a thermometer inserted into the center registers 125 degrees for medium-rare, 20 to 30 minutes. (Grilling time will vary depending on thickness of tenderloin.) Remove beef from grill, and brush with mint-chive butter. Let stand for 15 minutes before serving; untie the holding string if you had used one.
Do not spread the charcoal under the entire grill/grate, but best only on one half of the grill. This method is called indirect grilling and allows you to grill the steak in indirect heat. That way, Bigger and thicker pieces of meat are cooked through completely without burning.