The Marinade Express will help you make beef tenderloin roasts that friends and family will ask for again and again.
Juicy, tender, and flavor that is out of this world.
Pair with your favorite potato and salad and you’ve got a great meal with restaurant quality flavor.
The internal temperature monitors are available in numerous versions.
The versions with a monitor attached by a wire to a temperature probe for inserting into the meat are usually less than $20 and will repay the investment many times over preventing over cooked meat.
- One whole trimmed beef tenderloin
- MX Pro Prime Beef Marinade
- Internal temperature probe with remote monitor
Marinate the whole beef tenderloin in the Marinade Express for 30 minutes with MX Prime Beef Marinade.
Remove from the Marinade Express and season, if desired, with salt. (we use coarse sea salt)
Set aside and prepare grill.
Before lighting the grill, oil the grates with nonstick spray or vegetable oil of choice on a paper towel.
Preheat your grill to about 450-500 degrees.
If possible, use indirect heat or a low heat setting directly under the roast.
Keep the rest of the burners on high.
Place the whole tenderloin onto the grill and insert the temperature probe into the thickest part of the roast.
Turn the roast every 3-5 minutes to caramelize each side.
Remove from the heat when the temperature probe reached about 140 degrees on the thickest part of the tenderloin.
Removing at this temperature reading will give you a variety of doneness to suit most tastes.
Lightly cover with foil and set aside in a warm place for at least 10 minutes before cutting.
- This resting period will help keep the slices of tenderloin to remain juicy.
- Cutting too soon after removing from the heat will cause the meat to release most of its juices.
- Slice as desired and serve or carve at the table as needed.