Balsamic marinated beef tenderloin on the BBQ
- Preparation 3 h
- Cooking 8 min
- Servings 2
- Freezing Absolutely
Ads
🥩 The noblest cut, the simplest method
Beef tenderloin on the BBQ is one of my favorite grilled dishes and I never get tired of it. It’s a flavorful cut without being fatty, naturally tender and ready in record time. No need for complicated techniques or chef tools to achieve a perfect tenderloin. Just a good marinade, a hot barbecue and 8 minutes of cooking. I developed this balsamic marinade specifically for my summer grilling, and it’s part of my list of homemade marinades that I use in rotation all summer long. It works just as well with pork, shrimp or strip loin, but it really shines the most on beef tenderloin.
🔥 The secret: maximum temperature and the 2-2-2-2 method
My cooking method is what makes the difference between a decent tenderloin and a memorable one. Barbecue at maximum temperature, lid closed, and you rotate 90 degrees every 2 minutes to get beautiful crossed grill marks and perfectly even cooking. In 8 minutes total, you get a rare to medium-rare result with a crust caramelized by the marinade. The fresh basil in the marinade is what makes all the difference. It brings a freshness that contrasts with the smokiness of the barbecue and the acidity of the balsamic. Don’t forget to reserve some fresh marinade for basting and serving.
🥗 A chic dinner in 30 minutes, even on a Tuesday night
This balsamic marinated beef tenderloin on the BBQ is the kind of recipe that impresses every time without you spending your evening outside in front of the grill. Served on a bed of arugula or frisée lettuce with a simple drizzle of olive oil and a splash of white balsamic, it’s a light and elegant dinner perfect for a romantic meal, dinner with friends or when you want to treat yourself on a Tuesday night. You can also pull out one of my creamy italian dressing to accompany the salad. And if you want to vary the marinades, also try my 4 deluxe dry rubs for your grills or my homemade jerk spice blend directly on the tenderloin.
Ads
Ads
🌡️ Maximum temperature, no compromising
Your barbecue must be at full blast — this is non-negotiable. A grill that’s not hot enough will braise your meat instead of searing it, and you’ll lose that beautiful crust caramelized by the balsamic marinade. Close the lid between each rotation to keep the heat intense and constant.
⏱️ The 2-2-2-2 method for perfect cooking
Two minutes, 90° rotation, two minutes, flip, two minutes, 90° rotation, two minutes. That’s it. This technique gives you restaurant-worthy crossed grill marks and even cooking from edge to edge. For a rare to medium-rare result with 1.5-inch steaks, this is the ideal timing.
🧈 Reserve fresh marinade for serving
Keep about 2 tablespoons of balsamic marinade aside BEFORE putting the meat in it. You’ll use it for basting during cooking and to drizzle over the sliced steaks when serving. It adds a layer of fresh balsamic flavor that contrasts with the grilled notes.
🧹 Oil your grates, not your meat
The classic mistake is forgetting to oil the grates before placing the tenderloin. The meat will stick, you’ll lose your crust, and it’s game over. A paper towel soaked in oil passed over the hot grates with tongs, and you’re good to go.
🫙 Tight resting in foil is mandatory
Wrap your tenderloins tightly in aluminum foil for 5 minutes — not a tent, not loose. If you skip this step, the juices will end up in your plate instead of staying in the meat. It’s the difference between a juicy steak and a dry steak with a red puddle underneath.
🌿 Fresh basil makes all the difference
Dried basil will never give the same result as fresh in this marinade. It’s the freshness of the basil that contrasts with the acidity of the balsamic and the smokiness of the barbecue. If you don’t have any, it’s better to replace it with fresh parsley than to use dried.
✅ What to serve with my balsamic marinated beef tenderloin on the BBQ?
My balsamic tenderloin is almost self-sufficient with its arugula salad, but to transform it into a feast, serve it with my Grilled Caesar salad to stay in the barbecue theme or my Grilled Beef Summer Salad to double the dose of grilled meat. For a more classic touch, serve it with my Homemade Greek dressing on the salad or my Creamy maple and smoked paprika dressing for a sweet-smoky pairing with the balsamic.
Ads
Balsamic marinade
- ¼ cup (60 ml) olive oil
- 3 tbsp (45 ml) balsamic vinegar
- 2 garlic cloves, chopped
- 1 tbsp (15 ml) fresh basil, chopped
- 1 ½ tsp (7.5 ml) dried oregano
- ¼ tsp (1 ml) salt
- ¼ tsp (1 ml) pepper
Beef tenderloin
- 2 beef tenderloins about 1 ½ inch thick (300 g / 10 oz each)
Ads
Preparation
- In a bowl, mix olive oil, balsamic vinegar, garlic, basil and oregano. Season with salt and pepper. Reserve about ¼ cup (60 ml) of fresh marinade in the fridge — 2 tbsp for basting during cooking and 2 tbsp for serving.
- Place tenderloins in a sealed bag or container. Pour the remaining marinade over the meat and coat well. Refrigerate 2 to 3 hours.
- Remove meat from fridge 30 minutes before cooking to bring to room temperature.
- Preheat barbecue to maximum temperature. Oil the grates.
- Place tenderloins on grates and close the lid. Grill 2 minutes, rotate 90°, grill 2 minutes. Flip the steaks, grill 2 minutes, rotate 90°, grill 2 minutes. Baste with the reserved fresh marinade during cooking.
- Remove from barbecue and wrap tightly in aluminum foil. Let rest 5 minutes.
- Slice the tenderloins and drizzle with the remaining reserved marinade. Personally, I like to serve this on a bed of arugula or frisée lettuce with green onions, a drizzle of olive oil and a splash of white balsamic vinegar.
The key to success with my balsamic marinated beef tenderloin on the BBQ is a barbecue preheated to maximum temperature with the lid closed. Oil your grates before placing the meat, then follow the 2-2-2-2 method: 2 minutes of cooking, 90-degree rotation, 2 minutes, flip, 2 minutes, 90-degree rotation, 2 minutes. In 8 minutes total, you get a rare to medium-rare tenderloin with beautiful crossed grill marks. Always take your meat out 30 minutes early to bring to room temperature.
This balsamic marinade with fresh basil works with practically everything that goes on the barbecue — pork, shrimp, strip loin or even grilled vegetables. The ratio of olive oil and balsamic vinegar stays the same, but marinating time changes: 30 minutes is enough for shrimp and vegetables, 1 to 2 hours for pork, and 2 to 3 hours for beef.
You can freeze your tenderloins directly in the balsamic marinade in a sealed bag — it’s perfect for meal prepping your summer grilling. The meat will continue to absorb the flavors while thawing. To thaw, transfer the bag to the fridge the night before. Tenderloin is quick to thaw vacuum-sealed too, making it a convenient option for a last-minute dinner.
If you don’t have a barbecue, you can grill your tenderloin in a ridged cast iron pan at maximum heat with the same 2-2-2-2 method. The ridged pan will give you grill marks and the caramelized crust. Make sure the pan is smoking before placing the meat, and turn on your hood because it will smoke.
My balsamic marinated beef tenderloin on the BBQ is served on a bed of arugula or frisée lettuce with a simple drizzle of olive oil and a splash of white balsamic — it’s light and elegant. For variation, serve it with my grilled caesar salad to stay in the BBQ theme or my creamy italian dressing for a richer salad. My balsamic and maple grilled filet mignon roast is the version for serving 8 people if you want to impress a crowd.
Ads
Ads
Ads
Ads
Ads