Imagine cutting into a perfectly grilled beef tenderloin so tender it practically melts in your mouth, with a rich, complex marinade that transforms an ordinary dinner into a culinary masterpiece. This isn't just another recipe—this is your ticket to becoming the grill master everyone will talk about. Whether you're hosting a weekend barbecue or looking to impress your family with a restaurant-quality meal, this Grilled Beef Tenderloin Marinade is about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb beef tenderloin
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon black pepper
Instructions
- In a medium mixing bowl, whisk together soy sauce, olive oil, balsamic vinegar, minced garlic, and black pepper to create the marinade.
- Place the beef tenderloin in a shallow glass dish or a resealable plastic bag, and pour the marinade over the meat, ensuring it is completely covered.
- Cover the dish or seal the bag, and refrigerate for at least 2 hours, preferably 4-6 hours, to allow the flavors to penetrate the meat. For best results, turn the meat occasionally to ensure even marination.
- Remove the beef tenderloin from the refrigerator 30 minutes before cooking to bring it to room temperature, which helps ensure even cooking.
- Preheat your grill to high heat (around 450-500°F), preparing a clean and lightly oiled grill grate.
- Remove the tenderloin from the marinade, letting excess drip off, and pat the meat dry with paper towels to promote better grill marks.
- Place the beef tenderloin on the hot grill and cook for 4-5 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness.
- Use a meat thermometer to check internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Once desired temperature is reached, remove the tenderloin from the grill and let it rest on a cutting board for 5-10 minutes to allow juices to redistribute.
- Slice the beef tenderloin against the grain into thin slices and serve immediately.
Tips
- Always bring your beef to room temperature before grilling to ensure even cooking and maximum tenderness.
- Pat the meat dry before grilling to achieve those beautiful, appetizing grill marks and promote better caramelization.
- Use a meat thermometer for precision—it's the difference between a good and an exceptional piece of meat.
- Let the tenderloin rest after grilling to allow juices to redistribute, which keeps the meat incredibly juicy.
- Always slice against the grain to maximize tenderness and create more appealing presentation.
- Don't rush the marinating process—the longer the meat marinates (up to 6 hours), the more flavor it will absorb.
- Clean and well-oiled grill grates are crucial for preventing sticking and achieving those perfect sear marks.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 2g
Protein: 26g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 75mg
