We grill all summer long, and for those special occasions when the whole family gathers, I often select Certified Angus Beef® brand tenderloin steaks to toss on the barbecue. Wrapped in bacon and topped with garlic herb butter, this exquisite grilled tenderloin will become your go to recipe for company. This post is sponsored by Certified Angus Beef® brand. See details below.
A Celebratory Meal With Certified Angus Beef® Brand
My youngest is home from college for the summer, and when I ask what he’d like for dinner, he invariably answers “steak” with a sheepish smile. So since his time at home is limited, I’ve indulged him on more than one occasion. His carnivore father has no complaints, either, especially when I prepare this family favorite. We love the flavor imparted by wrapping bacon around the steaks, and topping with garlic butter and herbs only pushes the flavor of these divine fillets even further over the top. And for Father’s Day, I’m going to swap out the tenderloin for another cut of Certified Angus Beef® brand—I can’t think of a one that wouldn’t be amazing smothered in garlic butter!
How to Grill a Perfect Steak
- Buy the best beef you can afford. Good marbling (fat distribution) makes for a tender, juicy steak. Look for Certified Angus Beef® brand to be assured of a quality product; it is well known for marbling and therefore, outstanding flavor.
- Certified Angus Beef® brand is the BEST Angus beef on the market. Only one in four Angus cattle have the right attributes to be Certified Angus Beef® brand. Each cut must meet very specific standards for quality.
- The cut of steak is important, too. My husband prefers rib eyes and New York strips. Although I love a great fillet, the leanness of this cut is not always ideal for grilling unless you select a brand that’s known for marbling. Plus look for a recipe that adds some needed fat. Wrapping your fillet in bacon and finishing with garlic butter will do the trick.
- Season early. I like the first salting up to 3 hours before grilling, then again right before cooking. I prefer to use kosher salt over table salt.
- Bring your steaks out of the fridge about 1/2 hour before grilling so they don’t go on the grill cold. This allows for more even cooking.
- Use charcoal if available and make a hot fire. The smokiness from the charcoal adds wonderful flavoring
- Move only 2-4 times during the cooking process, twice if just flipping but twice a side to make cross hatch marks.
- Use an instant read thermometer to check the internal temperature. My husband and sons prefer a very rare steak, but I’d rather have mine a little more well done.
- Allow the beef to rest at least 5 minutes before serving. Just cover the serving platter with foil and finish getting all the other dishes to the table. This additional time gives the meat juices a bit of time to redistribute.
More Terrific Grilled Beef Recipes Featuring Certified Angus Beef® brand
- Grilled Sirloin Steak with Corn Tomato and Avocado Appetizer by Family Foodie
- Grilled Steak Crostini with Blue Cheese and Caramelized Onions by Hezzi-D’s Books and Cooks
- Nicaraguan Style Steak Skewers with Chimichurri by Curious Cuisiniere
Marvelous Main Dishes:
- Bacon Wrapped Balsamic Marinated Sirloin Filet by Serena Bakes Simply From Scratch
- Balsamic Burgers by Life Tastes Good
- Beef Kabobs by Recipes Food and Cooking
- Bourbon Caramelized Onion and Blue Burgers by Grumpy’s Honeybunch
- Brisket Grinder with Smoked Peppers and Caramelized Onions by Whole Food | Real Families
- Caprese Grilled Filet Mignon by Cupcakes & Kale Chips
- Chile-Rubbed Strip Steaks with Chunky Tomato-Avocado Salsa by The Weekend Gourmet
- Cocoa & Coffee Rubbed Beef Kabobs with Roasted Corn Salad by I’m Not the Nanny
- Deliciously Drunken Marinated Steak by A Kitchen Hoor’s Adventures
- Garlic Ginger Soy Grilled Angus Beef Steak by Shockingly Delicious
- Grilled Bacon & Onion Ribeye Steak Sliders with Beer Cheese by Daily Dish Recipes
- Grilled Ribeye Steaks with Roasted Jalapeno Chimichurri by Bobbi’s Kozy Kitchen
- Grilled Vegetable Steak Salad by Magnolia Days
- Grilled Tenderloin with Garlic Herb Butter by That Skinny Chick Can Bake
- Sirloin Caesar Salad by Cindy’s Recipes and Writings
- Steak & Quinoa Protein Bowl by Peanut Butter and Peppers
- Taco Burgers by Alida’s Kitchen
- 5 Summer Grilling Tips for Fruit by Sunday Supper Movement
Serves: 4 servings
- 4 6-8 ounce beef tenderloin steaks
- Salt and pepper to taste
- ½ cup (one stick) butter
- 6 garlic cloves, thinly sliced
- 4 slices good quality bacon
- ¼ cup oregano, chopped
- ¼ cup basil, chopped
- 1½ teaspoons Cognac, optional
- A few hours before grilling, sprinkle steaks with kosher salt and return to refrigerator. Melt butter in a small saucepan. Add the garlic, then remove from heat. Set aside for a couple hours.
- A half hour before grilling, remove steaks from the refrigerator, re-season with salt and add a bit of freshly ground pepper to taste. Grill to desired internal temperature, about 4 minutes per side for medium rare. Rewarm the garlic butter, and add Cognac if desired.
- Plate steaks. Drizzle with garlic butter, then sprinkle with herbs.
Follow the Certified Angus Beef® brand Pinterest board for more fabulous recipes.
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Disclosure: This post is sponsored by Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.