What To Know
- Start by placing a good layer of charcoal in the base of the BGE, then light it using a chimney starter.
- Place the tenderloin directly over the hot coals for a few minutes on each side to create a beautiful sear.
- Elevate your tenderloin with a delicious sauce, such as a creamy béarnaise or a tangy chimichurri.
The Big Green Egg (BGE) is a grillmaster’s dream, capable of producing incredible results with just about any type of food. But when it comes to grilling tenderloin, the BGE truly shines, transforming this delicate cut into a juicy, flavorful masterpiece. If you’re looking to elevate your grilling game and impress your guests with a perfectly cooked tenderloin, this guide is for you.
Preparing Your BGE for Tenderloin Perfection
Before you even think about the tenderloin, you need to prepare your BGE for the perfect grilling experience.
- Start with a Clean Egg: A clean BGE is essential for consistent heat and flavor. Remove any leftover ash from your last cook, and give the cooking grate a good scrub with a grill brush.
- Fueling the Fire: For tenderloin, you’ll want a medium-high heat, around 450-500°F. Use lump charcoal for the most consistent heat and minimal ash. Start by placing a good layer of charcoal in the base of the BGE, then light it using a chimney starter.
- Achieving the Perfect Temperature: Once the charcoal is glowing red and ashen, you’re ready to close the lid and let the BGE preheat. Use a BGE thermometer to monitor the temperature, and adjust the bottom vent to maintain your desired heat.
Selecting the Right Cut of Tenderloin
Not all tenderloins are created equal. For the best results, choose a tenderloin that’s at least 1.5 inches thick and has a good amount of marbling. This will ensure a juicy and flavorful final product.
- Whole Tenderloin: For a truly impressive presentation, choose a whole tenderloin. Just be sure to tie it securely with butcher’s twine to maintain its shape during grilling.
- Individual Medallions: If you’re looking for a more manageable option, opt for individual tenderloin medallions. These are already cut to a perfect size for grilling and are easier to cook evenly.
Seasoning Your Tenderloin for Maximum Flavor
The key to a delicious tenderloin is a simple yet flavorful seasoning. Avoid heavy-handed seasoning that can overwhelm the delicate flavor of the meat. Here are some classic options:
- Salt and Pepper: This classic combination is all you really need for a delicious tenderloin. Season generously with kosher salt and freshly ground black pepper.
- Garlic and Herb Blend: Add a touch of Mediterranean flair with a simple blend of garlic powder, onion powder, oregano, and thyme.
- Smoked Paprika: For a touch of smoky flavor, rub the tenderloin with smoked paprika before grilling.
Mastering the Grill: Techniques for Tenderloin Perfection
With your BGE preheated and your tenderloin seasoned, it’s time to get grilling. Here’s the key to achieving a perfectly cooked tenderloin:
- Direct Heat for Initial Sear: Place the tenderloin directly over the hot coals for a few minutes on each side to create a beautiful sear. This will lock in the juices and develop a delicious crust.
- Indirect Heat for Even Cooking: Once the tenderloin is seared, move it to the indirect heat zone of the BGE. This is the area away from the direct coals, where the heat is more even and gentler. Close the lid and cook until the internal temperature reaches 135°F for medium-rare.
- Resting is Key: Once the tenderloin reaches the desired internal temperature, remove it from the BGE and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
Serving Your Grilled Tenderloin with Style
Your perfectly cooked tenderloin is ready for its grand debut! Here are some ideas for serving your culinary masterpiece:
- Classic Sides: Pair your tenderloin with classic sides like roasted potatoes, asparagus, or a simple green salad.
- Elegant Presentation: Slice the tenderloin thinly and arrange it artfully on a platter. Garnish with fresh herbs, a drizzle of olive oil, or a squeeze of lemon juice.
- Sauce & Sides: Elevate your tenderloin with a delicious sauce, such as a creamy béarnaise or a tangy chimichurri.
Embracing the Journey: Tips for Success
Even the most experienced grillers can benefit from a few extra tips:
- Don’t Overcook: Tenderloin is a delicate cut of meat that can easily become dry if overcooked. Use a meat thermometer to ensure it reaches the desired internal temperature and no more.
- Maintain Consistent Heat: The BGE is known for its ability to maintain consistent heat, but it’s still important to monitor the temperature throughout the cooking process. Adjust the bottom vent as needed to keep the heat steady.
- Experiment with Flavors: Don’t be afraid to experiment with different seasonings and sauces. There’s no right or wrong way to flavor your tenderloin, so have fun and find what you enjoy.
A Culinary Finale: Farewell to Your Tenderloin Journey
As you savor the delicious results of your BGE-grilled tenderloin, remember that this journey is about more than just the final dish. It’s about the process, the craftsmanship, and the joy of creating something truly special. So, embrace the journey, experiment, and enjoy the incredible flavors that the BGE can bring to your table.
Top Questions Asked
Q: What is the best internal temperature for grilling tenderloin?
A: The ideal internal temperature for tenderloin depends on your desired level of doneness. For medium-rare, aim for 135°F. For medium, cook to 140°F. For medium-well, cook to 145°F.
Q: How long should I grill tenderloin on a BGE?
A: The grilling time will vary depending on the thickness of the tenderloin and the desired level of doneness. As a general guideline, a 1.5-inch thick tenderloin will take about 15-20 minutes to cook to medium-rare on a BGE.
Q: Can I grill tenderloin on a BGE without a meat thermometer?
A: It’s possible to grill tenderloin without a meat thermometer, but it’s highly recommended to use one. A meat thermometer will ensure that the tenderloin reaches the desired internal temperature without being overcooked.
Q: What are some good side dishes to serve with grilled tenderloin?
A: Grilled tenderloin pairs well with a variety of side dishes. Some popular options include roasted potatoes, asparagus, green beans, creamed spinach, and a simple green salad.
Q: How do I store leftover grilled tenderloin?
A: Leftover grilled tenderloin can be stored in the refrigerator for up to 3 days. To reheat, simply slice the tenderloin and warm it in a skillet over medium heat. You can also reheat it in the oven at 350°F for about 10 minutes.
