Beef Tenderloin on the BBQ — Recipe with Dry Rub | Filet Mignon

Beef tenderloin is the most tender cut of meat available — the least-used muscle of the cow, with virtually no fat and a velvety texture. Cut as filet mignon, it is the ultimate premium BBQ dish. With the right technique and a subtle dry rub, you can create something unforgettable in just 15 minutes.

What is beef tenderloin?

Beef tenderloin (also known as tenderloin or fillet) is the long, thin muscle along the inside of the cow's spine. It is the least-used muscle — and therefore the most tender. It has little fat (intramuscular), which makes it different from ribeye or sirloin steak.

  • Filet mignon: thick medallions from the thickest part of the tenderloin (approx. 4–5 cm thick, 150–200 g each)
  • Chateaubriand: the middle, thickest part of the whole tenderloin — for 2 people
  • Tournedos: thinner medallions from the thinner part
  • Doneness: always medium rare — 52–57°C core
  • Cooking time: 10–15 minutes total

Which dry rub do you use?

With beef tenderloin, less is more. The meat has a delicate, subtle flavor that you want to enhance — not overpower. Use a maximum of 1 teaspoon of rub per piece.

  • Toscana Fire — Fennel seeds, smoked paprika, allspice, cayenne. Aromatic and elegant — the subtle herbs enhance the delicate flavor of beef tenderloin without overpowering it. The recommendation for filet mignon.
  • Tex-Mex BBQ Rub — For those who want a bolder flavor. Use sparingly — one thin layer on both sides.

→ Full overview: which rub suits which meat?
→ Seasoning steak: which herbs do you use?

What do you need?

Ingredients (for 2 people)

  • 2 filet mignon medallions (approx. 180–200 g each, 4–5 cm thick)
  • ½–1 teaspoon dry rub per piece — use sparingly
  • 1 tablespoon olive oil
  • Optional: knob of butter, fresh thyme and garlic for resting

Supplies

  • BBQ (charcoal or gas)
  • Meat thermometer — absolutely mandatory for beef tenderloin
  • Tongs
  • Aluminum foil

The best method: Reverse Sear

For thick filet mignon (4+ cm), the reverse sear method is the best technique — first slowly at a low temperature, then briefly and hot searing. The result is a medallion that is perfectly pink from edge to edge, without the gray ring.

Step 1 — Preparation

  1. Pat dry with paper towels on all sides.
  2. Rub with olive oil — a thin layer.
  3. Rub in sparingly — ½–1 teaspoon per piece, on both sides. Press lightly.
  4. Let absorb — 30 minutes at room temperature. Not longer — the rub should not overpower the delicate flavor.
  5. Remove the filet mignon from the refrigerator 30 minutes before grilling.

Step 2 — Phase 1: Slow cooking (indirect, 110–120°C)

  1. Prepare the BBQ for indirect heat at 110–120°C. → More about indirect heat
  2. Place the filet mignon on the indirect zone. Insert a meat thermometer in the center.
  3. Cook until 42–45°C core — this takes approximately 15–20 minutes.

Step 3 — Phase 2: Searing (direct, maximum heat)

  1. Remove from the BBQ and let rest for 5 minutes while you turn up the BBQ to maximum heat (250–300°C).
  2. Place on the direct zone and sear for 45–60 seconds per side — including the sides.
  3. Final temperature: 52–55°C for medium rare.

Step 4 — Resting and serving

  1. No extra resting time is needed after the reverse sear — the meat has already rested.
  2. Optional: place a knob of butter, fresh thyme, and a crushed garlic clove on the filet mignon while it is still hot.
  3. Serve immediately — beef tenderloin is best hot.

Quick method for thin medallions (under 3 cm)

For thinner medallions (tournedos), use direct heat:

  1. BBQ at maximum heat — 250–300°C
  2. 2 minutes per side on direct heat
  3. Check core temperature: 52–55°C for medium rare
  4. Rest for 3 minutes

Core temperatures for beef tenderloin

Doneness Stop phase 1 at Final temperature Color
Rare 38–40°C 48–52°C Red inside
Medium rare (recommended) 42–45°C 52–55°C Pink inside
Medium 48–50°C 58–62°C Light pink

→ How to measure core temperature?
→ Complete temperature guide for all meat types

Tips for the perfect beef tenderloin

  • Less rub is more — ½ teaspoon per side is enough. The delicate flavor of beef tenderloin should not be overwhelmed.
  • Meat thermometer is mandatory — for meat costing €20–40+ per piece, you don't want to take a gamble.
  • Never well done — beef tenderloin has little fat and becomes dry and tasteless at higher temperatures.
  • Room temperature — remove from the refrigerator at least 30 minutes before grilling.
  • Butter as a finishing touch — a knob of butter with thyme and garlic after grilling adds extra richness to the lean meat.
  • Sear the sides — filet mignon is thick — sear the sides as well for an even crust.

Frequently asked questions

What is the difference between beef tenderloin and filet mignon?

Filet mignon is a medallion cut from the beef tenderloin — the thickest part. Beef tenderloin is the whole piece of meat. Chateaubriand is the middle part of the beef tenderloin, for 2 people. Tournedos are thinner medallions from the narrower part.

Why is beef tenderloin less flavorful than ribeye?

Flavor in meat largely comes from fat — intramuscular fat (marbling) and fat that melts during grilling. Beef tenderloin has little fat and is therefore more tender but less intense in flavor than ribeye or sirloin steak. A dry rub and butter as a finishing touch compensate for this.

Can I also cook beef tenderloin in a pan?

Yes — scorching hot pan with butter, 2 minutes per side including the sides. Continuously baste with the melted butter (arrosering). Same core temperature: 52–55°C.

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