How to BBQ Beef Tenderloin Steaks

Beef tenderloin steaks also known as filet mignon when cut into medallions are the epitome of indulgence for steak lovers. Known for their buttery texture and mild flavor, these steaks are cut from the tenderloin, the most tender part of the cow. While they’re often cooked in cast-iron pans or broiled in ovens, nothing compares to the flavor a BBQ imparts. Grilling beef tenderloin over open flames infuses it with smokiness, enhances its natural taste, and adds a crust that pan-searing alone can’t achieve.

In this guide, we’ll walk you through how to BBQ beef tenderloin steaks to perfection from choosing the right cuts to serving them hot off the grill.

Choosing the Right Beef Tenderloin Steaks

Before firing up the grill, you need to start with quality meat. The tenderloin is a prized cut, and selecting the right one will set the stage for a great BBQ.

Filet Mignon vs. Center-Cut Tenderloin

Filet mignon is simply a steak cut from the narrower end of the tenderloin. It’s round, thick, and often smaller in diameter. The center-cut tenderloin steak is more uniform and slightly larger, ideal for grilling due to its consistent thickness.

Grade of Beef

Always aim for USDA Prime if your budget allows it’s well-marbled and ultra-tender. USDA Choice is a more economical but still excellent option. Avoid Select grade if you’re after maximum juiciness and flavor.

Ideal Thickness

The sweet spot for BBQing tenderloin steaks is 1.5 to 2 inches thick. Thinner cuts tend to overcook easily on the grill, while thicker steaks allow for a good sear and a juicy center.

Fresh vs. Dry-Aged

Dry-aged beef tenderloin has a concentrated flavor and tender texture due to moisture loss over time. If you’re looking to impress, splurge on dry-aged cuts from a reputable butcher or specialty market.

Preparing the Steaks for the Grill

Once you’ve selected your steaks, it’s time to prepare them properly to ensure maximum flavor and texture.

Trim the Silver Skin

If your steaks still have silver skin a tough, shiny membrane use a sharp knife to trim it away. It doesn’t break down during cooking and can make the steak chewy.

Pat Dry for a Better Sear

Use paper towels to thoroughly dry the surface of the steaks. This helps form a beautiful crust when the meat hits the hot grill grates.

Seasoning Options

Sometimes, simple is best. Generously season both sides of the steak with kosher salt and freshly ground black pepper. If you’d like to add a touch of flair:

• Sprinkle with finely chopped rosemary or thyme
• Use a garlic and olive oil rub
• Marinate in balsamic vinegar and Dijon mustard for 1–2 hours

Avoid overly sweet marinades, which can burn on high heat.

Preheating and Setting Up Your Grill

Proper grill setup is essential for cooking beef tenderloin steaks evenly and achieving a golden crust without overcooking the center.

Gas Grill Setup

Preheat all burners to high heat. Once hot, turn one burner off or down to low to create a two-zone cooking area: one for searing, one for finishing.

Charcoal Grill Setup

Bank the hot coals to one side of the grill, creating a hot zone and a cooler zone. Let the grates heat up with the lid closed.

Pellet Grill Option

If you’re using a pellet grill, set it to high (450°F–500°F). While pellet grills offer less intense direct heat, they make up for it with consistent temperature and smoky flavor.

Grilling the Beef Tenderloin Steaks

Bring Steaks to Room Temperature

Remove the steaks from the fridge 30–45 minutes before grilling. This helps them cook more evenly from edge to center.

Sear Over Direct Heat

Place the steaks directly over the hottest part of the grill. Sear each side for 2–3 minutes without moving them around. You want a beautiful brown crust and those classic grill marks.

Finish Over Indirect Heat

After searing, move the steaks to the cooler side of the grill. Close the lid and continue cooking until they reach your desired doneness. Use an instant-read meat thermometer to avoid guessing.

Internal Temperature Guide

• Rare: 120–125°F
• Medium-Rare: 130–135°F (recommended for tenderloin)
• Medium: 140–145°F
• Medium-Well: 150–155°F
• Well-Done: 160°F and above (not recommended for tenderloin)

Resting and Slicing

Let It Rest

Once your steaks are grilled to perfection, resist the urge to cut into them immediately. Let them rest on a plate, tented loosely with foil, for 5–10 minutes. This allows the juices to redistribute, keeping the meat moist and flavorful.

Slicing Tips

If you’re serving whole steaks, no slicing is needed. But if you’re cutting into medallions or sharing:

• Slice against the grain for the most tender bite
• Use a sharp knife to avoid tearing the meat

Sauce and Side Pairing Ideas

While beef tenderloin is delicious on its own, the right accompaniments can elevate your BBQ meal.

Classic Sauces

• Red Wine Reduction: Adds richness and acidity
• Peppercorn Sauce: Creamy and slightly spicy
• Garlic Herb Butter: Melts over the hot steak and infuses it with flavor

Perfect Sides

• Grilled Asparagus or Broccolini
• Roasted or Baked Potatoes with Sour Cream
• Caesar Salad or Arugula with Lemon Vinaigrette
• Corn on the Cob with Chili Lime Butter
• Grilled Mushrooms or Caramelized Onions

Don’t forget a hearty red wine or a bourbon-based cocktail to complement the richness of the beef.

Pro Tips and Common Mistakes to Avoid

Even seasoned grillers can make small missteps when cooking something as delicate as beef tenderloin. Keep these in mind:

Tips

• Always use a meat thermometer for accuracy
• Flip the steak only once to keep the crust intact
• Use tongs to handle the steaks, not a fork (which pierces and releases juices)

Mistakes to Avoid

• Overcooking: Tenderloin is lean—going beyond medium can dry it out
• Skipping the Resting Step: This results in dry steak and wasted juices
• Grilling Cold Meat: Leads to uneven cooking and gray centers
• Underseasoning: Salt brings out the beef’s natural flavor—don’t be shy

Final Thoughts

Beef tenderloin steaks deserve a spot on your grill this season. With the right preparation, precise grilling techniques, and thoughtful pairing, you can enjoy a melt-in-your-mouth experience that rivals any high-end steakhouse.

Remember: the key to BBQing tenderloin steaks is balancing the high heat needed for searing with the gentle finish that preserves tenderness. Whether you’re celebrating a special occasion or simply treating yourself, BBQ beef tenderloin steaks offer the ultimate combination of luxury and fire-grilled satisfaction.