A lot of people think of beef tenderloin as a special occasion dish, but if you can get a decent deal on it, or you’ve got a summer celebration planned, why wait for Christmas dinner? And guess what? You can take it outside. This cut of beef is delicious grilled.
In this video, Chris Prosperi, long-time Food Schmooze® contributor and the chef and co-owner of Metro Bis in Simsbury, CT shows you how to grill a beef tenderloin so it comes out perfect every time.
There’s no reason to be nervous about grilling beef tenderloin—provided you do three simple things:
• Remove the silvery-white connective tissue known as silverskin (there’s a handy video showing you exactly how to do it).
• Use a digital or dial instant-read thermometer to test for doneness—Chris takes his steaks off at between 120˚- 125˚.
• And, let the meat rest a good long time before slicing into it or serving. . .15 minutes, 20, minutes, even 30 minutes is recommended. . .as long as you can reasonably hold off.
The juices redistribute throughout the meat while it rests, making every bite juicy. While the meat rests, make a salad, mix some drinks, do a few dishes. Admire the grill marks. Just LET IT REST. You’ll be glad you did.
Want more Food Schmooze®? Subscribe to The Faith Middleton Food Schmooze® podcast and never miss a drop of pleasure, or listen to the show on-demand any time.
Produced by Robyn Doyon-Aitken, videography by Mike Dunphy, audio and editing by Larry Roeming.
