Grilled Beef Tenderloin Recipe with Mustard Steak Sauce

5 from 2 votes

Grilled Beef Tenderloin Recipe with Mustard Steak Sauce

This Beef Tenderloin Roast recipe is perfectly grilled over direct and indirect heat and finished with a rich and decadent mustard steak sauce.

Prep Time15

Cook Time30

Resting Time12

Course: Entree, Main Course

Cuisine: American, Steakhouse

Keyword: grilled Beef tenderloin, grilled beef tenderloin recipe, mustard steak sauce

Servings: -8 people

Author: Mary Cressler | Vindulge

Cost: $85

Equipment

1 Instant Read Thermometer

Ingredients

3-4 pound Beef Tenderloin Roast
2 tablespoons extra virgin olive oil
¼ cup Beef seasoning

Mustard Steak Sauce

1 tablespoon unsalted butter
1 tablespoon all-purpose flour (For gluten free use a 1:1 substitute)
1 cup whole milk
3 tablespoons whole grain Dijon mustard
1 tablespoon creamy horseradish sauce
1 teaspoon mustard seed
½ teaspoon kosher salt

Instructions

How to Grill Beef Tenderloin

Prep Grill: Prepare your grill for two-zone grilling (or direct and indirect grilling). Target the inside of the grill at 500 degrees F. Place Beef Roast on the grill grates over direct heat. Grill direct over the high temperature for 5 minutes and then rotate the Roast and continue grilling direct for 5 more minutes. Because of the shape of the Beef Tenderloin it tends to be like a triangle. So grill the last side for 3-5 additional minutes (to make sure there’s a good sear on all sides).
Grill: After all three sides were grilled move the Roast to indirect heat, which is the cooler side of the grill. Continue grilling at 500 degrees F. The internal temperature of the meat will continue to rise. Monitor this stage closely by using a good high-quality instant read meat thermometer. Pull the meat at your desired finishing temperature. We recommend medium-rare for this cut.
Rest: Pull the Roast and then let the meat rest for 10 additional minutes. As it rests the internal temperature of the steak will continue to rise an additional 5 to 7 degrees. So be sure you pull the Roast at a temperature you like and account for the additional temperature increase. If you want your steak at 130 degrees F then pull the roast between 120 to 125 degrees F.

Mustard Steak Sauce

In a small sauce pan over medium heat melt butter and then add the flour. Stir to combine and continue stirring for 1 minute until it starts to bubble for 30 seconds. This activates the roux. Add the milk and continue to stir often over medium heat until the milk starts to thicken into a pancake batter consistency.
Turn off the heat and then add the remaining ingredients. Stir to combine.

Notes

Trimming Beef Tenderloin:

Remove the tail. I remove it at the point the width of the Roast is the same.
Remove the chain. Using my knife I gently cut along the silver skin and seam. As I remove the chain the Roast itself starts to take shape. On the opposite side of the chain there may be some larger portions of the roast that also need to be removed.
Trim the Roast. Remove any excess fat and silver skin. The Roast should be roughly 12-inches long and even.

Plating: After the rest use a good carving knife on a carving board or cutting board to slice the Roast into 1-inch slices. If serving family style garnish with a bundle of fresh herbs. Serve the mustard steak sauce in a small bowl with a spoon.

Nutrition