Beef Tenderloin Tail Recipe

Grilled Beef Tenderloin Tails

How to take to oblong cuts of perfectly good beef tenderloin and cook them evenly

Prep: 5min

Total: 45min

Yield: 2

Servings:

Nutrition Facts :

Ingredients:

  • 2 beef tenderloin tails approximately 1.5-2 lbs.
  • olive oil
  • your favorite beef or steak rub

Instruction:

  1. Tie the beef tenderloin tails together, fat end to skinny and vice versa
  2. Coat with the rub and a dose of the olive oil
  3. Prepare the grill for two zone/indirect grilling with coals and smoke wood on one side and nothing on the other
  4. Target temperature inside the grill is 300 degrees
  5. Place the lashed together tenderloin tails over the side with no heat and close the lid
  6. Smoke the meat until it reaches an internal temperature of 115-120 degrees then move over to the hot side of the grill to sear all the way around
  7. Remove the grilled tenderloin tails from the grill and let rest for five minutes before slicing and serving

Oven Roasted Beef Tenderloin Recipe

When you’re hosting friends for a nice meal, try this simple but special oven roasted beef tenderloin recipe. It’ll “wow” your friends and loved ones.

Prep: 5min

Total: 25min

Yield: 4

Servings: 0 g

Nutrition Facts : calories 483 calories, Carbohydrate 1 g carbohydrates, Cholesterol 145 mg cholesterol, Fat 37 g fat, Fiber 0 g fiber, Protein 34 g protein, Saturated Fat 13 g saturated fat, servingSize 0 g, Sodium 416 mg , Sugar 0 g , Trans Fat 0 g

Ingredients:

  • 1½ pounds beef tenderloin
  • 2 tablespoons olive oil
  • 1 tablespoon fine sea salt
  • 1 tablespoon coarse ground black pepper
  • 1 tablespoon rosemary, minced

Instruction:

  1. Rest the tenderloin at room temperature for 30 minutes.
  2. Preheat the oven to 475 F.
  3. Rub all sides of the tenderloin with the olive oil, salt, pepper, and rosemary.
  4. Place the tenderloin on a sheet pan and tuck the tail under (if no tail, skip this step).
  5. Roast for 10 minutes, then flip the pan 180 degrees (to ensure even roasting). Roast 10 more minutes and check temperature. Medium-rare will be at 125 degrees F, medium at 130 F, and medium-well at 140 Fl.
  6. Roast until your desired temperature. Remove from the oven and rest for 10 minutes.
  7. Slice and serve.

Grilled Beef Tenderloin with Grilled Spring Onions

Prep: 0 15min0

Total: 0 1 0

Yield: 8 servings

Servings:

Nutrition Facts :

Ingredients:

  • 1 tablespoon toasted coriander seeds
  • 1 tablespoon toasted cumin seeds
  • 1/2 tablespoon cayenne pepper
  • 1 beef tenderloin, trimmed (about 3 pounds)
  • Kosher salt
  • Extra-virgin olive oil
  • 2 bunches spring onions, stems removed, cut in 1/2
  • Horseradish Cream, recipe follows
  • 1/2 cup prepared horseradish
  • 1/2 cup creme fraiche
  • 1/2 cup mayonnaise
  • 1 garlic clove, smashed and finely chopped
  • 1/2 lemon, juiced
  • 1 bunch chives, finely chopped
  • Kosher salt. if needed

Instruction:

  1. Preheat grill to medium-high.
  2. Grind the toasted spices in a spice grinder and add to a small bowl with cayenne. Fold the tail end of the beef under to create a roll of meat that is even in thickness. Tie with butcher’s twine to secure. This will help the meat to cook evenly and to be handled easily. Once the tenderloin is tied, season the beef generously with salt and rub with the spice mix. Give it a little massage with extra-virgin olive oil.
  3. Place the tenderloin on the preheated grill and grill on all sides until it is very brown and charred on the outside. When the tenderloin is nice and brown on all the sides, move it to a cooler part of the grill and shut the grill and cook until it is cooked to the desired doneness (medium rare for me), about 20 to 25 minutes or so for medium-rare. If cooking indoors, put the meat in a preheated 375 degrees F oven to roast to the desired doneness, about 125 to 130 degrees F for medium-rare. Remove the meat from the grill or oven to a cutting board and let rest for about 10 minutes before slicing; this will keep the tenderloin very juicy.
  4. Meanwhile, toss the onions with extra-virgin olive oil and salt and place on the preheated grill. Grill until they are soft and charred. Remove from the grill and reserve.
  5. To serve, remove the string from the beef. Cut into relatively thin slices, but thicker if you prefer. Serve 3 slices of beef, for each serving, with the grilled onions and a spoonful of Horseradish Cream.
  6. MMMMM…BIG MEAT!
  7. Combine all the ingredients in a serving bowl. Taste for seasoning, adjust salt if needed. Easy peasy!

Roasted Beef Tenderloin

A garlic and herb crusted beef tenderloin with an easy, tried and true roasting method. No marinating required and for melt-in-your-mouth tender and flavorful beef. 

Prep: 10min

Total: 40min

Yield: 6

Servings: 1 serving

Nutrition Facts : calories 452 kcal, Carbohydrate 1 g, Protein 27 g, Fat 36 g, Saturated Fat 15 g, Cholesterol 116 mg, Sodium 666 mg, servingSize 1 serving

Ingredients:

  • 2 lb beef tenderloin (trimmed and tied)
  • 2 Tbsp unsalted butter (room temperature)
  • 1 Tbsp prepared Horseradish (strained)
  • 2 garlic cloves
  • 1 Tbsp fresh rosemary leaves
  • 1/2 Tbsp fresh thyme leaves
  • 1 1/2 tsp salt
  • 1 tsp black pepper

Instruction:

  1. Remove tenderloin from refrigerator 1 hour before roasting. Trim and tie beef tenderloin. Preheat Oven to 500˚F with a rack in center.
  2. Coarsely chop 2 garlic cloves then strip 1/2 Tbsp of fresh thyme leaves and 1 Tbsp of fresh rosemary. Finely mince together the garlic and herbs. Transfer them to a small mixing bowl. Add 2 Tbsp butter, 1 Tbsp horseradish, 1 1/2 tsp salt and 1 tsp black pepper. Use a fork and mash to combine.
  3. Pat tenderloin dry with paper towel and spread the garlic herb rub evenly all over the tenderloin and transfer to a roasting pan or oven safe skillet. Insert an oven-safe meat thermometer into the thickest portion of your tenderloin and roast in a preheated oven at 500˚F for 28-30 min for medium doneness (140-145˚F). 
  4. Remove from oven and transfer to cutting board, tent loosely with foil and rest 10 minutes. Slice into 1/2” thick slices, and serve right away.

Filet tail, oven roasted

Prep: 10min

Total:

Yield: 2

Servings:

Nutrition Facts : properties {‘calories’: ‘203.3’, ‘Fat’: ‘15.1 g’, ‘Cholesterol’: ‘36.9 mg’, ‘Sodium’: ‘51.4 mg’, ‘Carbohydrate’: ‘0.5 g’, ‘Fiber’: ‘0.0 g’, ‘Protein’: ‘11.9 g’}

Ingredients:

  • Beef filet (tail piece) (these are usually 1/2 lb or less)
  • 1 Tb olive oil
  • 1 Pat butter
  • 2 oz dry red wine
  • Spices (can vary, sage, rosemary, savory) plus a little salt / pepper to taste

Pre heat oven to 400 F
Rub filet with spices
Heat an ovenproof skillet over moderately high heat with olive oil in skillet
when hot, brown the filet on all sides (takes about 5-7 minutes)
Once browned, put whole skillet into preheated oven and roast for approx 10 minutes for medium, less for rare
Remove from oven– careful it will be HOT
let it rest about 7 minutes
Pour the pan drippings into in a separate pot (or small skillet), place over moderately high heat
add red wine and briefly raise heat to reduce wine
add butter to thicken slighlty; season to taste
slice beef and serve with pan sauce.
Serving Size: makes 2 servings

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