Grilled Herb-Garlic-Pepper Beef Tenderloin Recipe
A succulent grilled beef tenderloin seasoned with a flavorful herb-garlic-pepper coating, grilled to a perfect rosy pink, ideal for special occasions or a hearty family meal.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hr 25 mins
- Yield: 16 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Beef Tenderloin
- 1 (5 pound) whole beef tenderloin
Herb-Garlic-Pepper Coating
- 8 large garlic cloves, minced
- 6 tablespoons olive oil
- 2 tablespoons minced fresh rosemary
- 2 tablespoons coarsely ground black pepper
- 1 tablespoon dried thyme leaves
- 1 tablespoon salt
Instructions
- Prepare the Tenderloin: Use a sharp knife or scissors to remove the silverskin and trim any excess fat from the beef tenderloin. Fold the thinner end under to match the thickness of the rest of the roast and secure it by tying with butcher's twine at 1 1/2 to 2-inch intervals to maintain shape during cooking.
- Make the Herb Coating: In a small bowl, combine the minced garlic, olive oil, fresh rosemary, black pepper, dried thyme, and salt, mixing thoroughly. Rub this mixture all over the tenderloin to evenly coat it, then allow it to sit while preheating the grill.
- Preheat the Grill: Light a charcoal fire on one half of a charcoal grill or preheat a gas grill to high heat for about 10 minutes. Lightly oil the grill grate to prevent sticking.
- Sear the Tenderloin: Place the coated tenderloin on the hot side of the grill, close the lid, and sear until well browned, about 5 minutes per side. Flip once to sear both sides evenly.
- Indirect Grilling: Move the tenderloin to the cooler side of the charcoal grill or on a gas grill, turn off the burner directly underneath, and lower the remaining burners to medium heat. Continue cooking with the lid closed until the meat reaches an internal temperature of 130°F (54°C) for medium-rare, approximately 45 to 60 minutes depending on size.
- Rest and Serve: Remove the tenderloin from the grill and let it rest for 15 minutes before slicing. This resting period helps the juices redistribute for maximum tenderness and flavor.
Notes
- Removing the silverskin and excess fat ensures even cooking and better texture.
- Tying the tenderloin helps it maintain a uniform shape for even grilling.
- Use a meat thermometer to achieve your preferred doneness accurately.
- Resting the meat is essential to retain juices and enhance flavor.
- This recipe is ideal for charcoal or gas grills; adjust cooking times based on your equipment and tenderloin size.
