Tenderloin on the BBQ — the most tender cut of beef
Deel
Beef tenderloin is the most tender cut of beef — low in fat, but incredibly soft. On the BBQ with a dry rub and the reverse sear method, you'll get a perfect medium-rare result that melts in your mouth.
→ Beef on the BBQ — brisket, beef short ribs & more
Whole or as medallions?
Whole: Impressive for a large group. Cook indirectly and then sear. Slice into 3–4 cm medallions.
Medallions (filet mignon): Individual portions 4–5 cm thick. Quick on high heat.
Pro tip: Beef tenderloin has little fat — use a generous layer of dry rub and olive oil to prevent drying out. Overcooking is the biggest mistake.
→ Which BBQ rub for which meat?
Which rub goes well with beef tenderloin?
- Toscana Fire — elegant and aromatic, perfect with premium meat. More about Toscana Fire rub
- Tex-Mex — robust and full of flavor. More about Tex-Mex rub
- Memphis — sweet-smoky and classic. More about Memphis rub
On the BBQ — reverse sear (whole)
- Set the BBQ to indirect heat, 110°C
- Cook the beef tenderloin indirectly until the core temperature reaches 46°C
- Remove from BBQ, let rest for 10 minutes
- Set the BBQ to maximum heat
- Sear all sides — 1–2 minutes per side
- Final core temperature: 54–57°C for medium rare
→ Reverse sear method | Core temperature beef | Direct vs indirect heat