Jeff Mauro Grills the Perfect Beef Tenderloin

There's something about beef tenderloin. Throw a two- to three-pound center cut beef tenderloin on the grill, and soon the sizzling hunk of meat will exude the smell of summer. Easy to prepare (the meat can handle a lot of salt and pepper, so go ahead, over-season), Food Network Chef Jeff Mauro shows us how to get it done. Add a medium-bodied pinot noir — Mauro loves Mark West Pinot Noir — and you can hold onto that feeling of summer bliss all year round. 

Below, Mauro's tips for the perfect beef tenderloin, along with the full recipe.

1. Marinate it for a couple of hours in the fridge.

Mauro used wine, shallots, and thyme to infuse his cut of beef tenderloin with rich, nuanced flavor. Experiment until you find what you like best. The key thing is to let your meat come to almost room temperature after you take it out of the fridge. "That way it doesn't seize up all cold when it hits the grill," says Mauro.

2. Leave it alone.

Once your steak is on the grill, you may be tempted to grab it with your tongs to constantly rotate it and move it around. Resist. "Don't move it too much," says Mauro. There's more than two sides to a tenderloin, so you'll want to make sure every side gets some love, but fussing around too much will prevent the meat from cooking evenly. By letting the grill do it's thing, you'll get a beautiful sear and steakhouse-worthy grill marks.

3. Finish it off at 300°.

Once the meat is cooked through on all the sides, wrap things up on the cooler side of the grill, at around 300°. "It will stop cooking the outside, and give it a nice convective heat [to roast the meat]. If you're inside, you can pop it in the oven," says Mauro. 

4. Make sure the meat temperature is 125°.

How can you tell? "You could be a guy who's been cooking steaks in professional kitchens for 20 years and touch it, or poke it with something, but just invest in a good, digital instant-read thermometer," says Mauro. 

Jeff Mauro's Grilled Marinated Tenderloin with Charred Onion Chimichurri

Charred Maui Onion Chimichurri


  • 1 maui onion, cut in 1 inch rounds (substitute with Vidalia onion if maui onion is unavailable)
  • 1 cup flat leaf parsley
  • ¼ cup fresh cilantro
  • 2 garlic cloves, mince
  • ¼ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • ½ teaspoon crushed red pepper
  • salt and pepper

1. Heat grill to high heat. Char each side of onions over high heath until crisp and blackened, about 5–7 minutes a side.

2. In a food processor, add charred onions, parsley, cilantro, garlic, and vinegar. Pulse until combined but still a bit course, about 10 pulses.

3. Add in red pepper and slowly drizzle in oil and pulse about five more times. Season to taste and set aside to meld. Can be made up to three days in advance. 

Grilled Marinated Tenderloin 


  • 1 2–3 lb center-cut beef tenderloin, trimmed and tied with butcher twine
  • 1 cup red wine (Mauro uses Mark West California Pinot Noir)
  • ¼ cup olive oil
  • 2 shallots, chopped
  • 4 sprigs of fresh thyme

1. Mix together wine, olive oil, shallots, and thyme. Place in zipper-topped bag with tenderloin and marinate in refrigerate four hours. Remove and blot thoroughly with paper towels. Season liberally with salt and fresh black pepper.

2. Heat grill to high heat. Place tenderloin on side of grill and cook until lightly browned on all sides, about 12 minutes. Slide roast to cooler side of grill, arranging so roast is about seven inches from heat source.

3. Cover and cook until beef registers 125°, 50 minutes to 1 1/4 hours.

4. Transfer roast to carving board, remove butcher twine, tent with aluminum foil, and let rest for 20 minutes. Discard twine and slice roast ½ inch thick. Top with chimichurri.

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