Balsamic marinated beef tenderloin on the BBQ

🥩 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.

📝 Ingredients

• 1/4 cup (60 ml) olive oil
• 3 tbsp (45 ml) balsamic vinegar
• 2 garlic cloves, chopped
• 1 tbsp (15 ml) fresh basil, chopped
• 1 1/2 tsp (7.5 ml) dried oregano
• 1/4 tsp (1 ml) salt
• 1/4 tsp (1 ml) pepper
• 2 beef tenderloins about 1 1/2 inch thick (300 g / 10 oz each)

👨‍🍳 Instructions

1. 1--- Préparation ---
2. 2In 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.
3. 3Place tenderloins in a sealed bag or container. Pour the remaining marinade over the meat and coat well. Refrigerate 2 to 3 hours.
4. 4Remove meat from fridge 30 minutes before cooking to bring to room temperature.
5. 5Preheat barbecue to maximum temperature. Oil the grates.
6. 6Place 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.
7. 7Remove from barbecue and wrap tightly in aluminum foil. Let rest 5 minutes.
8. 8Slice 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.