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Fire up that grill! It's time to get cookin'! I've never truly kept track, but I can guarantee we use our grill at least 5 times a week in summer. There is just something about the flavor foods have when they come off the grill. While I do make the regulars often (hot dogs, brats, and burgers), I love trying new, challenging things too.
One of my favorite, but also tricky, pieces of meat to grill is a juicy beef tenderloin. When done correctly, it literally falls apart as you try to eat it. It is so tender (hence the name) and bursting with flavor! On a recent trip to Sam's Club, I was on the lookout for the perfect meal to grill for a special guest we had coming to visit. While there, I found ingredients that had my mouth watering! When I left, I was ready to make Grilled Beef Tenderloin & Vegetables!
First of all, there are so many different ways to prepare a beef tenderloin, and I have tried many of them. However, my latest discovery has become one of my favorites! KC Masterpiece® BBQ Sauce Mix & Dry Rub can be used in a variety of ways, but most important to me, it added tons of flavors to both my beef tenderloin and my vegetables.
Prior to grilling my beef tenderloin and vegetables, there is a bit of preparation involved! Please don't worry, it will be all worth it in the end! First off, your beef tenderloin will probably have a silvery membrane around it. I would recommend using a sharp knife to carefully cut it off. As you do, you will see the premium meat exposed! That's the good stuff that we need to get to. It definitely would not hurt you to leave the membrane on. However, it will cause your end product to be a bit tough around the edges.
Second, get those veggies chopped. I prefer to slice, other like to dice. You do what your little heart desires! No matter what, they will be colorful and tasty!
Next up, it's time to give your meat and vegetables a bath. You know...soaking up all those flavors so your mind is blown with every bite! This will guarantee flavor and tenderness! Check out the recipes below for the marinades. I allow the tenderloin to bathe for 6-8 hours. I only let the veggies soak for 1-2 hours to keep them from going mushy. I usually marinade the beef tenderloin in a large baking dish but eventually move it to aluminum foil on the grill.
Beef Tenderloin & Marinade:
1 beef tenderloin (mine was 3.3 lbs)
1 packet KC Masterpiece® BBQ Sauce Mix & Dry Rub
1 can Coca-Cola
2 garlic cloves (chopped)
4 green onions (chopped)
2 tsp salt
1/2 tsp pepper
As for the vegetables, I like to use a disposable tin foil pan for marinading and grilling.
Vegetables & Marinade:
1 medium purple onion (sliced)
1 cup cherry tomatoes (whole)
2 small zucchinis
1/2 packet KC Masterpiece® BBQ Sauce Mix & Dry Rub
1 tsp salt
1/4 cup olive oil
About 15 minutes before you are ready to get cookin', get your grill going. This will allow it to reach a steady temperature before putting your food on. To grill the perfect beef tenderloin, I recommend setting your heat to medium.
When your grill is ready, place a large piece on aluminum foil on it and spray it with cooking spray. Put your beef tenderloin on and begin creating magic. Now, don't go too far. This is a nice piece of meat, and once it is overcooked, you can't turn back time.
I highly recommend flipping the tenderloin every 5 minutes. This will allow for even cooking and avoid one side being overcooked. I have also been asked several times how long to grill a larger piece of meat, and sadly, I don't have an answer. Reason being, every tenderloin is different and grill time depends on weight, thickness, grill, etc. I strongly suggest purchasing a meat thermometer.
Allow tenderloin to cook slowly until the internal temperature reaches 130 degrees (medium rare). Mine took about 20-25 minutes. If you prefer a bit more cook time, go for it. Just continuously check it to be sure not to overcook it.
As for the vegetables, they will take about 12-15 minutes to get tender. I like to put mine on the grill about 10 minutes after the tenderloin. This will hopefully be perfect timing, and they will both finish up right around the same time.
This was the perfect meal to grill up for our special guest. My grandpa couldn't say enough great things about how tender the meat was and how "pretty" the vegetables were. Served up with refreshing, all-natural Simply Lemonade, we all enjoyed a delicious and nutritious meal while making memories that will last forever. Now get that grill going and start making some of your own!
- 1 medium purple onion (sliced)
- 1 cup cherry tomatoes (whole)
- 2 small zucchinis (sliced)
- 1/2 packet KC Masterpiece® BBQ Sauce Mix & Dry Rub
- 1 tsp salt
- 1/4 cup olive oil
- Place vegetables in a greased tin foil pan.
- Mix KC Masterpiece® BBQ Sauce Mix & Dry Rub, salt, and olive oil together and pour over vegetables.
- Marinate for 1-2 hours.
- Grill on medium heat until vegetables are tender.
- 1 beef tenderloin (mine was 3.3 lbs)
- 1 packet KC Masterpiece® BBQ Sauce Mix & Dry Rub
- 1 can Coca-Cola
- 2 garlic cloves (chopped)
- 4 green onions (chopped)
- 2 tsp salt
- 1/2 tsp pepper
- Remove any silvery membrane from tenderloin with a sharp knife.
- Marinade beef tenderloin in remaining ingredients for 6-8 hours.
- Allow your grill to preheat on medium for about 15 minutes to establish a consistent temperature.
- Place beef tenderloin on grill on a greased piece of aluminum foil.
- Keep a close eye on the meat, flipping it every 5 minutes.
- Allow tenderloin to cook slowly until the internal temperature reaches 130 degrees (medium rare). If you prefer a bit more cook time, go for it. Just continuously check it to be sure not to overcook it.
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