grilled beef tenderloinThe tenderloin is known to other parts of the world as the “eye fillet”. This meat cut is taken from the loin of beef, the area just next to the backbone and right under the ribs. The tenderloin comes shaped as an oblong, featuring two primal cuts of beef: the sirloin and the short loin. The reason why this cut is so popular is that it’s the part of the cow that does little work, making it the tenderest part. It can be roasted as a whole or sliced and cooked as steaks. Here’s a delicious grilled recipe that you can cook on your La Caja China!




* 2 teaspoons salt

* 2 tablespoons ground black pepper, coarse

* 2 teaspoons thyme leaves, dried

* 2 tablespoons minced rosemary, minced

* 5 large garlic cloves, minced

* ¼ cup olive oil

* ¾ pound beef tenderloin, whole


Cooking Instructions:


1. Prep your beef tenderloin. Use a sharp knife and cut any excess fat off the meat. If you don’t, the fat will burn on the grill and give your roast a bitter taste. Next, fold the tip of the meat chunk (the thin part) and use butcher’s twine to tie it. This should make the thickness of the meat consistent.


2. Next, get your kitchen scissors and cut the silverskin off. It’s the layer of white tissue that you’ll see on the meat. Doing so will prevent your tenderloin from bowing when grilled.


3. Create the rub. Mix your minced garlic, rosemary, dried thyme leaves, ground black pepper, salt and olive oil in a bowl. When you’re done, rub the mixture onto the meat, making sure that you don’t leave out any part. Set your meat aside and prepare the La Caja China.


4. Put the ash pan and grill into place. Spread your charcoals and light them all up. They should all be ready after 20 minutes.


5. Put your tenderloin on the grill and let it cook until well-seared. After 5 minutes, turn it to the other side. Again, let it cook for 5 minutes.


6. After 10 minutes of cooking both sides, move your meat to the cooler side of your grill. Let it cook further until your wired thermometer reads your desired temperature. Here’s a temp guide for you:


* Rare – 120 degrees Fahrenheit

* Medium Rare – 130 degrees Fahrenheit

* Medium – 140 degrees Fahrenheit

* Well-done – 150 degrees Fahrenheit


7.  Let the meat cool down for about 15 minutes before carving. Serve with your favorite side dishes and enjoy! This recipe makes 9 servings.


We hope that you’ll love this grilled beef tenderloin. Also check out other beef barbecue recipes on our website such as the popular texas brisket, ribeye roast and prime rib recipe. Make your dinner even more festive by getting ideas from our grilled baby back ribs menu! Should you need the best barbecue grill for your outdoor parties, just visit our website or call us at 1-800-338-1323!


Learn about time-saving tips for your La Caja China! Watch our video now.