**Beef tenderloin**, a luxurious cut of meat known for its tenderness and delicate flavor, deserves a rub that enhances its natural goodness without overpowering it. This article presents three distinct rubs, each offering a unique flavor profile to complement the beef's inherent richness. From the classic and versatile **All-Purpose Beef Rub** to the bold and smoky **Coffee Rub** and the herbaceous and aromatic **Fresh Herb Rub**, there's a rub here to suit every taste preference. These rubs not only add incredible flavor to your beef tenderloin but also help create a beautiful crust during cooking, making it a feast for both the palate and the eyes. Whether you're preparing a special occasion meal or simply indulging in a weeknight treat, these rubs will elevate your beef tenderloin experience to new heights.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED BEEF TENDERLOIN WITH STEVE'S RUB
Steve's Dry Rub is so flavorful. Use it on any beef, chicken or pork. Double or triple the rub recipe and package it up to give as a hostess gift.
Provided by Jurga
Categories Beef Main Course Spice Mix
Time 3h10m
Number Of Ingredients 11
Steps:
- Mix all ingredients and store in an air tight container.
- At least 2-1/2 hours before serving prepare the tenderloin by trimming off the excess fat.
- Brush the beef with balsamic vinegar then olive oil and season with 2 Tablespoons of the dry rub.
- Cover the tenderloin with plastic wrap and refrigerate for at least 2 hours (I like to let mine marinate overnight). Remove from the refrigerator 30 minutes before grilling to take the chill off the meat.
- Preheat the grill to a high temperature for searing.
- Sear the tenderloin for 4 minutes on each side.
- Turn the grill down to medium. If you have 2 or more burners, leave one burner on medium-high and turn one off. Put the meat over the burner that is off, then close the lid and cook for 15 to 20 minutes for medium rare. Depending on the heat of your grill and the thickness of the roast, the time can vary. The best way to determine doneness is to use a thermometer. Medium rare beef is 135°F.
- Let the tenderloin rest for at least 15 minutes under a foil tent before slicing. This will give the juices time to settle into the meat.
HERB CRUSTED BEEF TENDERLOIN
Steps:
- Preheat the oven to 400 degrees F.
- Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
- Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
- Preheat the oven to 375 degrees F.
- Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
- Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
- Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
- In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container
BEEF DRY RUB
Steps:
- Combine all the ingredients for the rub in a small bowl and stir to mix. Rub onto the beef on all sides.
Nutrition Facts : ServingSize 2 tsp, Calories 3 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1273 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING
Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.
Provided by USA WEEKEND Pam Anderson
Categories Main Dish Recipes Roast Recipes
Time 1h25m
Yield 13
Number Of Ingredients 7
Steps:
- Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
- Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
- Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg
Tips:
- Make sure to use fresh, high-quality beef tenderloin for the best results.
- Pat the beef tenderloin dry before applying the rub, as this will help the rub adhere better.
- Use a generous amount of rub, as this will help to create a flavorful crust on the beef tenderloin.
- Allow the beef tenderloin to rest for at least 30 minutes before cooking, as this will help the flavors to develop.
- Cook the beef tenderloin to your desired doneness, using a meat thermometer to ensure accuracy.
- Let the beef tenderloin rest for 10-15 minutes before slicing and serving, as this will help the juices to redistribute throughout the meat.
Conclusion:
With so many delicious rub recipes to choose from, you're sure to find the perfect one to complement your beef tenderloin. Whether you prefer a classic herb and garlic rub, a spicy chili rub, or a sweet and smoky rub, there's a rub out there that will make your beef tenderloin shine. So experiment with different rubs and find the one that you and your family love the most.
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