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READY IN ABOUT 1½ hrs

Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Read Reviews (64)

"Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink." — USA WEEKEND Pam Anderson

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

1 (5 pound) whole beef tenderloin
6 tablespoons olive oil
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary

1 tablespoon dried thyme leaves
2 tablespoons coarsely ground black pepper
1 tablespoon salt

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Directions

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.
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.
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.

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PREP 30 mins
COOK 55 mins
READY IN 1 hr 25 mins

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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 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!

—Jillian

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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.

—Malina

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90 Ratings

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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.

—Royboy

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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.

—Angela

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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!

—Tara

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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.

—JDVMD

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May 20, 2007

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 the fool-proof grilling directions. Follow them precisely and you will not be disappointed. If you need additional help with prepping your tenderloin, the Joy of Cooking has great detailed instructions. Also, if you are using a tenderloin in the 3.5LB range, you can half the recipe for the wet rub and there is still plenty. Thanks for the great recipe. It came out perfect and rosy with a yummy, peppery grilled crust on the outside.

—mabcat

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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!

—Dr. Sveegy

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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.

Nutritional Information

Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Serving Size: 1/13 of a recipe
Servings Per Recipe: 13
Amount Per Serving
Calories: 364
Calories from Fat: 245

% Daily Value *
Total Fat 27.3g 42 %
Saturated Fat 9.1g 46 %
Cholesterol 89mg 30 %
Sodium 599mg 24 %
Potassium 410mg 11 %
Total Carbohydrates 1.9g < 1 %
Dietary Fiber 0.5g 2 %
Protein 26.5g 53 %
** Sugars 0g
Vitamin A < 1 %
Vitamin C 2 %
Calcium 3 %
Iron 41 %
Thiamin 12 %
Niacin 66 %
Vitamin B6 28 %
Magnesium 11 %
Folate 4 %

* 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.