If you’re looking for a show-stopping centerpiece for your next BBQ, this Spicy Cajun Rubbed BBQ Beef Tenderloin is it. The tenderloin, the most luxurious cut of beef, gets a bold makeover with a smoky, spicy Cajun rub. Cooked over the grill, it develops a beautifully charred crust while staying melt-in-your-mouth tender inside. Perfect for impressing guests or treating yourself to something special!
Spicy Cajun Rubbed BBQ Beef Tenderloin
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American
Grill charcoal or gas
Meat Thermometer
Tongs
Basting brush
Small Mixing Bowl
For the Cajun Rub
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp kosher salt
- 2 tsp black pepper
- 2 tsp cayenne pepper adjust for heat preference
- 1 tsp ground white pepper
- 1 tsp brown sugar
For the Beef
- 2 lb beef tenderloin trimmed
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 2 tbsp unsalted butter for basting
Prep the Beef
Pat the beef tenderloin dry with paper towels. Rub it all over with olive oil and Worcestershire sauce to help the spices stick.
Apply the Cajun Rub
In a small bowl, mix all the Cajun rub ingredients together. Generously coat the entire tenderloin, pressing the seasoning into the meat to form a crust. Let it sit at room temperature for 20 minutes.
Preheat the Grill
Set up your grill for two-zone cooking—one side with high heat (direct grilling) and the other cooler (indirect heat). Heat the grill to 400°F.
Sear the Tenderloin
Place the beef directly over high heat and sear for 2-3 minutes per side, turning to get a good crust.
Cook Over Indirect Heat
Move the tenderloin to the cooler side of the grill. Close the lid and cook until the internal temperature reaches 125°F for medium-rare (about 20-25 minutes). Baste with melted butter occasionally for extra flavor.
Rest & Serve
Remove from the grill and tent loosely with foil. Let it rest for 10 minutes before slicing. This allows the juices to redistribute, keeping the meat juicy.
Pairings
- Side: Grilled asparagus or Cajun-style mac & cheese
- Sauce: Garlic butter or a spicy remoulade
- Drink: Bold red wine like a Malbec or an ice-cold bourbon cocktail
FAQs
1. What’s the best cut for this recipe?
Beef tenderloin is best for this dish because it’s incredibly tender and takes on flavors well. If you prefer a more budget-friendly cut, try using a beef sirloin roast.
2. Can I cook this in the oven?
Yes! Sear it in a cast-iron pan for 2-3 minutes per side, then roast in a 400°F oven until it reaches your desired doneness.
3. How spicy is this?
The cayenne pepper gives it a medium heat level. Reduce or omit it if you prefer a milder rub.
