Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating Recipe - Allrecipes.com
Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating Recipe
  • READY IN ABOUT hrs

Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Recipe by  

"Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink."

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Ingredients Edit and Save

Original recipe makes 13 (6-ounce) servings Change Servings
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Directions

  1. Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
  2. Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
  3. Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 55 mins
  • READY IN 1 hr 25 mins

Footnotes

  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Oct 20, 2010

Excellent! I used this rub on filets and while simple is best this rub was wonderful. Rosemary and thyme always pair well together and this was no exception. Let your steaks come to room temperature before grilling. We also grilled them with a couple of sprigs of fresh rosemary to give them a really nice flavor. This recipe is a definite keeper!

 
Most Helpful Critical Review
Aug 11, 2006

This was ok, we made it with steaks instead of a roast...I am not sure if the cut really makes the difference. My daughter liked it though and she is a picky eater.

 
Oct 07, 2006

great recipe BUT watch the servings. I had 6 hungry adults, served taters and vegetables and was barely enough. I would go 8 max.

 
Jul 12, 2008

I cut the recipe back since there were only two of us. I used the small end of the tenderloin which was about 1.2 lbs. I followed the recipe exactly except of course the amount of time to cook. I seared it on high for a few minutes on each side, turned down to medium and then moved to the other side of the grill. Cooked it for 10 - 12 minutes and it was perfect! Was very tender, flavorful and tasty. I put the rub on earlier in the day and left it on a dish in the fridge covered with saran. I took it out about an hour before cooking. I'll definitely make this again.

 
Jul 20, 2007

Perfection. My husband is always worried about barbecuing for guests, but this was phenomenal. I put the rub on the meat the night before and let it sit almost 24 hours. The beef was so tender and delicious. Definitely a recipe we'll keep!

 
Jul 15, 2006

Made this with filets instead of a whole beef tenderloin. This was lovely and I have been thinking about it all week. In fact, I made it again for friends a couple of nights ago.

 
Sep 06, 2007

I was only cooking for 2 so, i grabbed 2 chateaubriand roasts instead and cut the ingridients down to an eigth. It turned out phenomenal with a nice crust. I made a red wine dijon reduction to dip the tenderloin into.. Very flavourful, even without a sauce.

 
Aug 17, 2009

This recipe is absolutely killer. The herbs really make it pop without drowning out the flavour of the beef. This is one of the few recipes that I make pretty much exactly as written. Make sure you start with a good tenderloin and that you clean it well. Use a meat thermometer and don't overcook. It couldn't be simpler. The second time I made this I considered using fresh thyme from my garden, but hey, if it ain't broke, don't fix it. We usually make more than we need. Nothing like filet and eggs the next morning followed by steak panini's for lunch. Highly recommended!

 

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Nutrition

  • Calories
  • 364 kcal
  • 18%
  • Carbohydrates
  • 1.9 g
  • < 1%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 27.3 g
  • 42%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 26.5 g
  • 53%
  • Sodium
  • 599 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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