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Wagyu Beef Tenderloin with Red Wine Onions
Prep Time
15 mins
Cook Time
30 mins
Resting Time
12 mins
Total Time
57 mins

Crush this Holiday grilling season with this Wagyu Beef Tenderloin with Red Wine Onions entree. Perfect for any party or any size!

Course: Main Course
Cuisine: American
Servings: 8 people
Author: Derek Wolf
Tenderloin Ingredients:
  • 1 Mishima Reserve American Wagyu Whole Beef Tenderloin trimmed & wrapped
  • Fresh Cracked Pepper
  • Coarse Sea Salt
  • Avocado Oil
  • Melted Butter
Red Wine Onions Ingredients:
  • 1 White Onion sliced
  • 5 Cloves of Garlic finely chopped
  • 2 tbsp of Thyme Sprigs
  • 2 tbsp of Dijon Mustard
  • ¼ cup of Red Wine
  • Salt & Pepper
  • Avocado Oil
  • Parsley chopped
  1. Build a medium-high heat fire for direct grilling.
  2. Lather the tenderloin in oil then season with salt & pepper. Place in fridge and let seasoning set for 30 minutes.
  3. Place tenderloin over fire and let cook until internal temperature is 117F (about 30 minutes). Make sure to rotate every 5 minutes to prevent burning. Also, baste in melted butter for the last 10 minutes for additional crust.
  4. As steak is cooking, push to one side of the grill and preheat your cast iron. Add oil to skillet as it preheats. Once hot, add garlic and let brown for 2-3 minutes. Add onions, thyme, dijon mustard, red wine, salt and pepper. Stir occasionally and let cook till soft (about 8 minutes).
  5. Once steak is done, pull off grill and let rest in a cooler for 12 minutes.
  6. Once rested, top steak with onions and chopped parsley.
  7. Slice, serve & enjoy!