Reviewed: Mar. 8, 2013

Wrap in foil with marinade and put in frig for a few hours or overnight before grilling

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Reviewer:

Cooking Level: Intermediate

Reviewed: Dec. 25, 2012

This tenderloin is our Christmas tradition. It is fabulous! We make 10-11 pounds to feed 12 adults and there is never any left over. We also make it in the oven, as it's usually too cold to grill at Christmas in Minnesota, and it works beautifully.

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Reviewer:

Laurie H

Reviewed: Nov. 4, 2012

I used an Eye of Round roast. Seared all sides after rubbing olive oil, salt & pepper on it. Cooled, then rubbed it with Rosemary & Garlic. I put a thin layer of kosher salt over this and roasted it in the oven with baby potatos. Served with Winter Squash! Totally yummy!

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Reviewer:

kealasgram

Cooking Level: Expert

Living In: Winchester, New Hampshire, USA

Reviewed: Oct. 6, 2012

I baked one filet at 350 for about 40 minutes instead of grilling (can't risk the smoke in my little apartment!) I'm giving the rub 5 stars since I didn't utilize the technique, it was DELICIOUS!

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Reviewer:

gracewright90

Cooking Level: Intermediate

Home Town: Brunswick, Maine, USA

Living In: Los Angeles, California, USA

Reviewed: Sep. 10, 2012

Absolutely superb! The combination of spices, along with grilling this for the minimum amount of time created a restaurant quality beef tenderloin. Thank you for a phenomenal recipe!

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Reviewer:

Julie G

Reviewed: Aug. 20, 2012

Grilling tip (or for pan frying): allow the meat to come to room temperature first (say 70 degrees with a meat thermometer). To help even more, then place the meat in a 220 degree oven for about 20 minutes to bring the meat to about 120 degrees. Then grill (or fry) to an internal temperature of 130-140. Let the meat rest at least 5 minutes before cutting. This process brings the interior to a warmer temperature so that the grilling time is reduced, and the sear doesn't need to be so long that it thickens the outside. I've used this trick for steaks and even expensive chateaubriand. Gives a medium rare, delicious meat.

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Reviewer:

Sylvia S.

Cooking Level: Expert

Reviewed: Jul. 19, 2012

We love this recipe! It is a family favorite!

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Reviewer:

tripleease

Reviewed: Jun. 25, 2012

Absolutely delicious! Best recipe so far for beef tenderloin on the grill.

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Reviewer:

ladysleuth

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Reviewed: Jun. 3, 2012

My husband and I used this on our Elk tenderloin from the calf he shot this past fall. It was wonderful! We all agreed it was the best meal we'd had in ages! Super easy prep with a wonderfully flavorful outcome!

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Reviewer:

LizzyCooks4Dallas

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Apr. 9, 2012

I made this for Easter and it was the best beef tenderloin I've ever had. Got many compliments. I bought the meat at Costco and it was all trimmed for me. I followed the recipe exactly and it came out perfect. The marinade smelled wonderful and I would use that marinade on other meats. Everyone at the table got the meat cooked to their desire. The ends were well done, the middle was med. rare. I did marinate the meat over night.

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6 users found this review helpful