Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

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"Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink."
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1 h 25 m servings 364 cals
Serving size has been adjusted!

Original recipe yields 13 servings



  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 599 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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


  1. 117 Ratings

Most helpful positive review

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 tempera...

Most helpful critical review

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.

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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 tempera...

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...

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 a...

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...

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.

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 su...

Thanks for this awesome recipe. So far, I have made it twice. The first time was for Mother's Day. The wet rub is fabulous and came out wonderfully. The really great thing about this recipe is t...

I made this using 2 lbs of filet mignon steaks and halving the rub. It was cold and rainy outside, so I broiled my steaks until medium doneness. They were delicious!

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