How To Cook A Beef Tenderloin

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How To Cook A Beef Tenderloin

How to Cook a Beef Tenderloin – Barbeque Grill Secrets Revealed

How to cook a beef tenderloin is not rocket science. It just requires proper timing and a few minor adjustments to the way you do things when grilling your meat. A lot of people mistakenly believe that grilling or even roasting is synonymous with frying. The truth is, there is a big difference in cooking the two types of meat.

The grilled beef tenderloin should be served immediately after removing it from the grill or heat source. Remove the meat from the grill using a pair of tongs and pat it dry with paper towels. You can then transfer it to your baking sheet or another flat surface that will completely thaw the meat. Place it in the refrigerator until the next day. Never, ever put the meat on the heat source before completely defrosting it. This could cause it to fall apart.

Although it sounds contradictory, cooking beef tenderloin on the grill will actually take longer than if you simply defrost it on the baking sheet or a flat surface.

Because the meat is slightly tougher than it was when it was raw, it will take longer to properly cook. Generally, if you are doing a three-hour roast, you should allow the roast for at least two days before you give it a full pass. Don’t give it a second chance!

When you’re looking for a good cutting board, you might want to keep a few tricks in mind. For starters, a glass cutting board works great. They’re very easy to clean and they’re usually very sturdy. If you’re looking for something less expensive, try to carry over cooking boards. They work just as well as the more expensive ones, and they’re even cheaper.

If you put the roast on the grill and allow it to reach room temperature for a few hours before removing it from the grill (or letting it sit overnight on a rack), it will be cooked completely through.

However, if you’ve done anything like this before, it probably didn’t happen for you. Don’t start putting on weight right away. Let the meat sit for at least two days, even up to three days, to let it get completely thawed. After you’ve cleaned it off and if it’s been sitting for more than two days, there is no way you’re going to want to pick it up unless you absolutely have to.

If the entire meat is grilling, try using a medium-rare pan. Even if you’re going to be using a barbecue brush to brush the outside, you’ll still want to avoid using very high or very low heat. You don’t want to end up cooking the inside of the meat too quickly because this can cause burning, especially if you have a very tight grill (which is a good sign that it wasn’t done properly).

Once the meat reaches medium-rare doneness, flip the roast over so it is on its side. Let the roast finish cooking for another five minutes.

The flip will help maintain the internal temperature of the meat significantly better than if you just left it on its own. You may find you need to add another couple of minutes of cooking time, but not as much as you would with a conventional cutlet loaf. When you get to the point where the internal temp begins to rise again, flip the roast once more and wait another five minutes.

A medium-rare beef tenderloin roast should take about three hours on a barbeque grill from start to finish. It is also important to monitor the meat thermometer readings while it is cooking. Once your internal meat temp has reached the ideal range, remove the roast from the grill and allow it to cool down to room temperature. Then, you can wrap it in aluminum foil, zip it back up, and refrigerate it for up to two days. Once you’ve properly done the process and your beef tenderloin is ready to serve, you’ll know by the pan or pot you put it in.

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