Beef Tenderloin is the creme de' la creme of beef and in my opinion, the BEST beef tenderloin comes from grass-fed beef, and is melt in your mouth delicious. Tender, juicy, and the perfect choice for a special dinner or celebration.
Grass-fed beef, simply put, is better for you. Since the late 1990's, a growing number of ranchers have stopped sending their animals to the feedlots to be fattened on grain, soy and other supplements.
Instead, they are keeping their animals home on the range where they forage on pasture, their native diet. These new-age ranchers do not treat their livestock with hormones or feed them growth-promoting additives. As a result, the animals grow at a natural pace. For these reasons and more, grass-fed animals live low-stress lives and are so healthy there is no reason to treat them with antibiotics or other drugs.
A major benefit of raising animals on pasture is that their products are healthier for you. For example, compared with feedlot meat, meat from grass-fed beef, bison, lamb and goats has less total fat, saturated fat, cholesterol, and calories. It also has more vitamin E, beta-carotene, vitamin C, and a number of health-promoting fats, including omega-3 fatty acids and “conjugated linoleic acid,” or CLA.
The beef tenderloin filet I used here is from Hill Creek Farms - Hartsville. I've had the pleasure to purchase their beef, in bulk, a couple of times, and I've never been disappointed. Buying in bulk saves you money in the long run. Yes, there is an upfront cost, but the overall savings is well worth it. See my post on the Benefits to Buying a Whole Side of Beef.
RECIPE
Ingredients
Beef Tenderloin Filets
Rub
2 tbls. course-ground black pepper
1/2 tbls. course sea salt or Himalayan salt (or to taste)
1 tsp. ground mustard
1 tsp. oregano leaves
1 tsp. dried thyme leaves
1 tbls. fresh chopped rosemary
3 fresh cloves garlic, minced (or use minced garlic in a jar)
Mix all together and allow to sit several hours to marry the flavors.
Method
Allow tenderloin filets to come to room temperature, approx. 30 minutes. Apply rub liberally to the tops of each filet.
Place tenderloin filets on the grill and cook 6 minutes per side on medium-high heat. Filets will be medium-rare** Remove from heat, cover with foil, and let rest 10 minutes before serving. Remember the meat continues to cook internally while resting so the temperature will rise some.
**Test for doneness with a meat thermometer following the list below:
Rare 120 to 125 degrees
Medium Rare 130 to 135 degrees
Medium 140 to 145 degrees
Enjoy,
Mary
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