Gourmet Beef Tenderloins

Grilled tenderloin gets dressed up for company here with a melted herb-garlic cream cheese topping that bridges the gap between simple grilled steak and a fancy steakhouse plate. No reduction sauces, no demi-glace, just a quick saucepan move that delivers serious flavor.

Tenderloin needs respect at the grill. Because it has so little intramuscular fat, it cooks fast and can dry out in a blink. Pull steaks at 130°F (54°C) internal for medium rare, and rest 5 minutes before saucing. The temperature carries another five degrees while resting, landing you at perfect 135°F (57°C) center.

Pat the steaks bone-dry before they hit the grates. Surface moisture steams instead of searing, and the dark crust on tenderloin is half the eating experience. Salt generously 30 minutes ahead or right before grilling. Anywhere in between draws out moisture without time to reabsorb it.

Keep the cheese sauce moving in the saucepan. Cream cheese based sauces seize if neglected at heat; constant stirring keeps the mushrooms suspended and the texture silky.

Pro Tips

• Use a meat thermometer; tenderloin is too expensive to guess on doneness.
• Tie the tenderloin steaks with kitchen twine for uniform shape on the grill.
• Use fresh sliced cremini in place of canned mushrooms for deeper flavor.
• Make the sauce while steaks rest so both land hot on the plate.

Variations

• Swap herb cream cheese for boursin or homemade compound butter.
• Add a splash of brandy or dry sherry to the cheese sauce for adult depth.
• Pile the sauced steak over a slice of grilled toast for a steak crostini twist.