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Italian Grilled Beef Tenderloin Recipe

Recipe by Pedro M. A. Neves

This Italian Grilled Beef Tenderloin showcases the simplicity and elegance of Italian cooking, featuring prime beef kissed by open flames and finished with fresh rosemary and garlic. The exterior develops a beautiful crust while the interior remains tender and pink, embodying the rustic sophistication of Mediterranean steakhouse tradition. Drizzled with peppery olive oil and lemon, this dish delivers restaurant-quality results at home.

Ingredients

• 1.2 kg (2.5 lb) beef tenderloin center-cut roast, 5 cm (2 inches) thick
• 60 ml (4 tablespoons) extra-virgin olive oil, divided
• 6 cloves garlic, minced
• 15 g (2 tablespoons) fresh rosemary leaves
• 8 g (1 tablespoon) fresh thyme leaves
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 lemon, halved
• 30 g (1 ounce) unsalted butter, room temperature
• 5 ml (1 teaspoon) balsamic vinegar

Instructions

1. Remove the beef tenderloin from refrigeration 30 minutes before grilling to bring it to room temperature. Pat completely dry with paper towels.

2. Combine 30 ml (2 tablespoons) olive oil, minced garlic, rosemary, and thyme in a small bowl. Season generously with salt and pepper.

3. Rub the herb mixture evenly over all sides of the beef tenderloin, pressing gently so herbs adhere. Let rest for 10 minutes.

4. Preheat an outdoor grill or cast-iron grill pan to high heat (about 230°C or 450°F). Lightly oil the grates to prevent sticking.

5. Place the beef tenderloin on the hottest part of the grill. Sear without moving for 4-5 minutes until a dark crust forms.

6. Flip the tenderloin and sear the second side for 4-5 minutes. Rotate 90 degrees on the same side for crosshatch grill marks, cooking another 2 minutes.

7. Move the meat to a cooler zone of the grill (or reduce heat to medium). Continue cooking, turning occasionally, until internal temperature reaches 52-55°C (125-130°F) for medium-rare, about 4-6 minutes more.

8. Transfer the beef to a cutting board. Rub with room-temperature butter while still hot. Squeeze fresh lemon juice over the top and drizzle with remaining 30 ml (2 tablespoons) olive oil and balsamic vinegar.

9. Let the meat rest for 8 minutes before slicing. This allows juices to redistribute throughout the meat.

10. Slice against the grain into 2 cm (¾ inch) thick steaks. Arrange on a platter, drizzle with pan juices, and garnish with fresh rosemary sprigs and fleur de sel.

Substitutions

• Use beef ribeye or New York strip steak (reduce cooking time by 2-3 minutes)
• Replace fresh rosemary and thyme with dried oregano and basil (use half the amount)
• Substitute olive oil with clarified butter or ghee for a richer finish
• Use red wine vinegar or aged sherry vinegar instead of balsamic vinegar

Tips

• Always let beef rest at room temperature before grilling and after cooking—this ensures even cooking and maximum tenderness
• Use an instant-read meat thermometer inserted horizontally into the thickest part of the meat to achieve perfect doneness without guesswork
• Avoid pressing or moving the steak excessively while searing; allow it to sit undisturbed to develop a flavorful crust
• Save any pan drippings or melted butter pooled on the cutting board to spoon over sliced meat for extra flavor

In Italy, particularly in Tuscany and Piedmont, grilled beef tenderloin (bistecca di manzo) represents the pinnacle of simple, ingredient-driven cooking. The tradition emphasizes quality meat sourced from respected producers, finished with minimal seasoning to allow the beef's natural flavor to shine—a philosophy central to la cucina italiana.

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