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What's Cookin' at GABA: Beef Tenderloin

The first home game for Coach Will Muschamp. We need a big win. Time to think big, so let's go with the beef tenderloin!

For an incredible simple meal, you can't beat the beef tenderloin. I know. I know. I know. It is a bit of a splurge especially for a tailgate. Forget cheap ass hotdogs, those are for upstate mullet head folks wearing orange jorts. Grilling a beef tenderloin might appear scarier than SEC football but it's actually easier than an ACC schedule. Here is how you make it.

Tips: You can do this in the oven (500 degrees) or on the grill (direct). Before you start cooking, take the meat out of the fridge and set it out for 20 minutes.

You'll need:

1)   Whole beef tenderloin (6 pounds)

2)   Vegetable oil

3)   Coarse salt

4)   Fresh cracked pepper

5)   Garlic diced up (about 2 tbs)

6)   Instant read thermometer


1)   Fire up the grill to about 500 degrees.

2)   Coat the tenderloin with a little bit of vegetable oil

3)   Rub it down with coarse salt, a LOT of fresh cracked pepper and the diced garlic.

Here is what it looks like.

Place the tenderloin directly on the grill. Close the lid. After 10 minutes flip the tenderloin. Close the lid and let it go for another 10 minutes. Use the instant read thermometer in the middle of the meat. For medium-rare it's about 135 degrees; however, the ends of the roast will be medium.

You don't want to overcook it. 135 degrees is perfect. It should be a dark crunchy brown outside and medium-rare inside. Let it rest on a cutting board for about 10 minutes before you slice it up. Seriously, this is an easy and amazing meal for a tailgate or at home with some friends. It goes with any kind of wine, beer or cocktail. I prefer a good pilsner. Enjoy!