Recipe by USA WEEKEND Pam Anderson
"Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink."
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1 (5 pound)
whole beef tenderloin
garlic cloves, minced
minced fresh rosemary
dried thyme leaves
coarsely ground black pepper
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!
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.
great recipe BUT watch the servings. I had 6 hungry adults, served taters and vegetables and was barely enough. I would go 8 max.
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.
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!
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating
Serving Size: 1/13 of a recipe
Servings Per Recipe: 13
Amount Per Serving
Calories from Fat: 245
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