Tenderloin on the Grille

There’s nothing like a Tenderloin on the grille in Summer. It’s no fuss. Just sear on both sides, throw on a rack and shallow pan, and cook until 135 degrees on an instant read thermometer, let it sit for 15 minutes, and you will enjoy the best meal of your life!

I chose the “peeled” version over the “unpeeled” version. That means the fat and muscle is already taken off, and it’s ready to eat! Peeling is not the easiest thing to do! I have done it, but end up with a roast that has to be tied together, and a lot of waste.

This time around we paid the extra, and chose the peeled version. It’s $19.99/lb, and we bought a whole tenderloin. We cut in half and will get 2 meals out of it. It was $80.00+/- for the whole, so that’s $40.00 per meal, and was well worth it.

Costco always has a great selection of strip steaks as well. This trip we got a package of Prime strips for the grille. We have purchased the Choice as well, and those are very good as well.

Don’t let this Summer go by without trying a Tenderloin on the grille.

Tenderloin on the Grille

Print Recipe
Serves: 4 Cooking Time: 45 minutes


  • 1 - 4 lb. Tenderloin, peeled
  • 2 Tbsp oil
  • 1 Tbsp Garlic Pepper
  • Optional:
  • 1 large green pepper, sliced
  • 1 large onion, peeled and sliced
  • 5 large mushrooms, sliced
  • Optional:
  • 1/2 can beef broth
  • 2 teaspoons cornstarch mix with a little water



Preheat grille, bu turning on burners on one side of the grille only.


Brush tenderloin with oil. Sprinkle with garlic pepper.


Sear on grille for approx 5 minutes per side.


Place on rack on shallow pan, and place on unheated side of the grille.


Cook until internal temperature is to desired temperature. Take out about 5 degrees short of desired. Cover with foil and let rest for approx. 10 to 15 minutes.


145 degrees is medium rare and 160 degrees is for medium.


If desired:


Saute green peppers, mushrooms and onions until lightly browned and softened. These are a perfect accompaniment to the tenderloin.


Can also make a gravy (which I prefer with beef roasts, by placing roasting pan on the burner of your stove on medium heat, add beef stock. Using a silicone spatula clean all browned bits on pan. Add cornstarch mixture and thicken to desired thickness.


Bake some potatoes at the same time as the roast, for a super easy dinner. Saute peppers, mushrooms and onions to go along with roast, and make a gravy if desired.

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