How to Grill Chateaubriand (Beef Tenderloin) on the Big Green Egg

These are truly beautiful filets cut from the Chateaubriand. Look at that marbling!

When I got this beautiful piece of meat from Geniune Choice, I was a little intimidated. I mean, you don't get to grill a Chateaubriand, the choicest cut of Beef Tenderloin available, everyday. My parents were in town so there was cause for celebration, and I was happy to have my dad in town (he is a walking encyclopedia of BBQ and grilling information) to discuss the best way to grill the beef tenderloin on the egg.

While I sliced, butterflied and grilled the tenderloin, many people will roast or grill the entire piece at once.

Chateaubriand is a special cut of beef tenderloin, and Genuine Choice can ship this directly to your door. This is a well marbled, perfectly cut piece of organic meat. If you want restaurant quality organic beef and steaks, Geniune Choice now offers home delivery, giving companies like Omaha Steaks a run for the money. In fact, this quality of beef cannot even be put in the same category as what they offer at Omaha as it is in a class by itself, unrivaled in quality.

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=”Smoked Pork Butt on the Big Green Egg Mango BBQ Sauce (3 of 5)” src=”http://grillgrrrl.com/wp-content/uploads/2011/10/Smoked-Pork-Butt-on-the-Big-Green-Egg-Mango-BBQ-Sauce-3-of-5-1024×685.jpg” alt=”” width=”614″ height=”411″ />Because my mom wants her piece well done, and we all want our piece rare, we decide to slice the tenderloin in thick cuts, and then butterfly the cuts for a quick grill. While most Chateaubriand is done more like a roast, we all wanted to ensure that we had a medium rare steak and since the end would cook more quickly, we decided this was the way to go. So, we sliced the chateaubriand in 4″ pieces and then butterflied them, which turned them into 2″ pieces.

After butterflying the chateaubriand pieces, I coated each piece in olive oil, then added a dash of bourbon smoked sea salt and pepper. This meat is so perfect, it doesn't need much.

We heated the BGE to 400 degrees and grilled the tenderloin for 3 minutes each side. We then pulled them off the grill and tented them in foil for 10 minutes (tenting in foil allows for the meat to reabsorb the juices). While these steaks were only on a total of 6 minutes for perfectly medium rare steaks, keep in mind that the meat will continue to cook when you take them off the grill while they are being “tented”.

I paired this steak with baked stuffed tomatoes and a red onion relish, recipes to come soon!

We paired the Chateaubriand with stuffed tomatoes (this recipe will be coming soon) that complemented the meat well. Paired with a nice red wine, this was the perfect meal to celebrate my 33rd birthday!

Got a favorite way to grill beef tenderloin? I'd love to hear how you grill this awesome cut of meat.


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3 Responses to How to Grill Chateaubriand (Beef Tenderloin) on the Big Green Egg

  1. Eddie Medlin October 5, 2011 at 8:18 pm #

    I have to say this cut of meat is totally awesome.I will be purchasing meat from Great Western Steaks in the near future!!

  2. Chris October 9, 2011 at 1:18 pm #

    You really shouldn’t compare Great Western to Omaha Steaks. Last time I checked (which was a while), Omaha didn’t have prime beef and it’s been 10 years since I got anything from Omaha, but the quality of Great Western is head and shoulders above what I used to get from Omaha.

  3. Robyn October 10, 2011 at 7:43 am #

    Chris,

    You are totally right. They are the only people I know of other than Grand Western that will ship meat right to your door, so that is the only thing they have in common.

    I had some of their dry aged NY strip last week, OMG!!!

    Wow, I’ve never had such good meat. I am truly lucky to know them.