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Cajun Injected Beef Tenderloin

Cajun Injected Beef Tenderloin

by Chef Derek St. Romain
Chef Derek St. Romain

Shopping List

  • 1-3 lb uncut beef tenderloin
Injection Marinade
  • 2 sticks melted creamery butter
  • 2 tsp. garlic salt
  • 2 tsp. white pepper
  • 2 tsp. black pepper
  • 1 tsp. onion powder
  • 1/4 cup olive oil
  • 1 tsp. Zatarain’s Creole Seasoning
Additional Garnish Options
  • melted butter
  • fresh basil, chopped
  • fresh oregano, chopped
  • fresh rosemary, chopped
  • garlic, chopped
*In a hurry? Use Zatarain’s Creole Butter Cajun Injector Marinade instead of making your own!

 

Instructions

  1. Mix all marinade ingredients together and, using a cooking syringe, inject into the tenderloin until plump and evenly full.
  2. Sprinkle the outside of the tenderloin with a generous amount of Zatarain’s Creole Seasoning, at least 3-4 tablespoons.
  3. In a skillet, slightly brown all sides of the tenderloin and finish in the oven at 375°, to your preferred doneness (see below). I like mine to reach an internal temperature of 130° and then take out of the oven.
  4. Let sit at least 10 minutes before cutting to let the meat and juices rest.
  5. Cover in more melted butter and fresh chopped basil, oregano and/or garlic!
Tenderloin Doneness: Rare
  • Remove From Grill At: 130 to 135°F
  • Final Cooked Temperature: 130 to 140°F
Medium Rare
  • Remove From Grill At: 140°F
  • Final Cooked Temperature: 145°F
Medium
  • Remove From Grill At: 155°F
  • Final Cooked Temperature: 160°F
Well Done
  • Remove From Grill At: 165°F
  • Final Cooked Temperature: 170°F
 

 

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