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November 11, 2022
My Reverse Seared Beef Tenderloin will be your favorite holiday meal. This cut of beef is cooked to perfection on the Goldens’ and seasoned with two of my best-selling rubs. My tenderloin has a flavor profile that pairs well with any traditional side dish.
This recipe is just as beautiful as it is tasty. Fresh herbs and whole cloves of garlic add a burst of flavor and a touch of rustic charm. Your friends and family will be drooling with anticipation!
Don’t let its fancy appearance fool you; this Reverse Seared Beef Tenderloin is easy to make. With my foolproof method, you’ll have the perfect cut of meat every time. I ordered my tenderloin from The Butcher Shoppe in Pensacola, Florida. It arrived trimmed and tied, ready to go. I can’t recommend this business enough; I’ve also ordered prime rib with great results.
You can’t beat a holiday dinner with less than 10 ingredients! This delicious tenderloin uses common pantry items to make one gourmet feast. You won’t use the entire container of rub, so you’ll have extra for your next great pit boss adventure. Here’s what you need to add to your shopping cart.
Here’s the leading equipment I used for this cook. You can find more of my grilling must-haves in the equipment and tools section.
You can find a detailed demonstration for this cook in the recipe card and video at the bottom of this post. Here’s a brief overview of how I pulled this recipe together.
The beef tenderloin was perfectly tender and had a spectacular bark. Cooking it whole gave guests the ability to choose what slice they wanted. This recipe is an easy way to amp up your holiday meal.
If you’d like to create an entire BBQ menu, try one of these unique side dishes.
You can refrigerate any leftovers for up to three days.
Allow grill to be getting up to temperature. We were shooting for a temperature of 275º-300º.
Remove your tenderloin from the package and dry off.
Coat your tenderloin with a layer of Olive Oil.
Season tenderloin with Heath Riles BBQ Garlic Butter Rub and then Heath Riles BBQ Hot BBQ Rub.
Allow meat to rest 15-20 minutes after seasoning.
Get a small dish that is safe for the grill, we used a cast iron skillet. Place your 12 garlic cloves, rosemary, thyme and butter in so this can be placed on the grill to start melting.
Once your grill is up to temperature, place your tenderloin on the cool zone and allow it to cook until an internal temperature of 115º is reached. We used a ChefAlarm for this cook.
When the internal temperature of 115º is reached, open your vent on your cooker and start to sear meat.
While meat is cooking, baste with butter and herbs.
Be sure you are flipping and basting your meat until an internal temperature of 125º is reached.
Once you reach your internal temperature, remove from the grill and allow your meat to rest for 15-20 minutes.
Remove your twine and slice and serve.
December 05, 2022