If you can remember and make time to set out the tenderloins on the counter for one hour before cooking, this recipe is for you! It’s also to-die-for. Juicy, melty tenderloins (also known as filet mignons) with a hint of herb and garlic, and a nice crust layer of salt and pepper. Combined with a sauce that is both mild and generous in flavor….my goodness. You can’t beat the indulgence OR the quick prep/cook time. Stop drooling. Start cooking these perfect filet mignons!
|Prep Time: 20 minutes||Cook Time: 7 minutes||Serves: 4|
|4||100% Western Grassfed Beef Tenderloin Steaks|
|Olive oil (We love Kasandrino’s)|
|2 tbsp||Coarse sea salt|
|2 tbsp||Coarsely ground pepper|
|4||Cloves of garlic, finely chopped or sliced to preference
|1 tsp||Dried rosemary|
|3||Cloves of garlic, minced|
|6 tbsp||Ghee, or other clarified butter|
|2/3 cup||Beef stock or bone broth
|1/2 cup||Dry red wine|
Prior to preparing/cooking the meat, let it sit at room temperature for one hour. You want the temperature on the inside of the tenderloins to be the same as the outside. This will ensure quick, thorough, even cooking of the meat so you don’t wind up with a steak that is cold on the inside.
Lightly coat the steaks in olive oil.
Combine the salt, pepper, finely chopped garlic, and rosemary in a small bowl.
“Pack” the tops and bottoms of the steak with the mixture, gently pressing it into the meat. Once the tops and bottoms are nicely coated, use any leftover mixture as light seasoning on the side of the filets.
Heat the grill up to medium-high, or high heat. Oil the grate well to ensure proper searing and easy removal of the steaks.
Throw the steaks on the grill. When it comes to how long to cook a tenderloin (aka the perfect filet mignon), there is a simple guideline to follow. The base rule is each starting time applies to a 1 inch-thick steak. For each quarter inch you add to the thickness, add on two minutes cooking time.
Rare: Cook a total of 8 minutes for 1 inch-thick steak. 10 minutes for 1 ¼ inch-thick, etc.
Medium Rare: Cook a total of 10 minutes for 1 inch-thick steak. 12 minutes for 1 ¼ inch-thickness, etc.
Medium: Cook a total of 13 minutes for 1 inch-thick steak. 15 minutes for 1 ¼ inch-thickness, etc.
Medium Well: Cook a total of 18 minutes for 1 inch-thick steak. 20 minutes for 1 ¼ inch-thickness, etc.
Remove steaks from the grill, cover in foil, and let rest for 10 minutes.
While the steaks rest, begin the sauce. Add the clarified butter to an iron skillet, or a heavy bottomed pan, on medium heat. Do not use non-stick.
Once the butter browns and begins to bubble, add in the minced garlic. Gently stir for a brief amount of time.
Add the stock and wine to the pan. Bring to a gentle boil. Reduce heat to let simmer for approximately 10 minutes (this also cooks out the alcohol in the wine....Yay! for Paleo friendly). Remove from heat, and pour on top of the beef tenderloin steaks just prior to serving.
We hope you enjoy this Grilled Paleo Beef Tenderloin recipe, sent from our kitchen to yours! We believe in providing you with a meat that came from US ranches that support sustainable cattle raising. Our 100% grass fed ground beef is better for you and better for our planet. At Western Grassfed Beef, we sell beef that’s never administered antibiotics, given added hormones nor fed grains! Give us a call at (844) 668 8920 if you want to find out more about how we raise our cattle or order online today!
Western Grassfed Beef, the Natural Beef label from Panorama Meats, sources cattle directly from American ranches throughout the West and Midwest. All cattle are born and raised on open pasture and are fed a diet of grasses and range forage. Our natural 100% grass fed and grass finished beef is humanely raised with no antibiotics or added hormones, and always raised on pastures. We believe in supporting our rancher's way of life and in raising cattle the right way.
From Our Kitchen to Yours-- the WGB Team