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How to Make Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating - A Step-by-Step Guide

Grilling season is upon us, and there's nothing better than the sizzle of a juicy beef tenderloin on the barbecue. Whether you're hosting a backyard barbecue or simply want to treat yourself to a delicious meal, this recipe for Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating is sure to impress.

Beef tenderloin is known for its tender, succulent texture and rich, beefy flavor. When coated with a savory blend of fresh herbs, garlic, and cracked black pepper, this cut of meat bec...

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Ingredients

  • 1 (5 pound) whole beef tenderloin
  • 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

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Additional Time: 25 mins
  • Total Time: 1 hr 25 mins
  • Servings: 16

  • Use a sharp knife or scissors to remove silverskin and trim excess fat from tenderloin. Fold the thinner end under to approximate the thickness of the rest of the roast and tie with butcher's twine to secure. Tie tenderloin in 1 1/2- to 2-inch intervals to help it keep its shape during cooking.
  • Mix together garlic, oil, rosemary, pepper, thyme, and salt in a small bowl; rub over tenderloin to coat. Let sit while you preheat the grill.
  • Light a charcoal fire in one half of a charcoal grill or preheat a gas grill to high for 10 minutes and lightly oil the grate.
  • Place tenderloin on the hot grill and close the lid. Grill until well-seared, about 5 minutes. Flip and repeat on the other side.
  • Move tenderloin to the cool side of the charcoal grill, or if using a gas grill, turn off the burner directly underneath the tenderloin and turn the remaining one or two burners (depending on grill style) to medium. Cook until rosy pink and a meat thermometer inserted in the thickest section registers 130 degrees F (54 degrees C), 45 to 60 minutes. Cook time will depend on tenderloin size and grill.
  • Let tenderloin rest 15 minutes before carving.

    • Nutrition

    509 cal.

    • Total Fat: 40g
    • Saturated Fat: 15g
    • Cholesterol: 120mg
    • Sodium: 478mg
    • Total Carbohydrate: 1g
    • Dietary Fiber: 0g
    • Total Sugars: 0g
    • Protein: 34g
    • Vitamin C: 1mg
    • Calcium: 24mg
    • Iron: 5mg
    • Potassium: 489mg

    Categories

    Grilled recipes
    Beef recipes
    Tenderloin recipes
    Herb recipes
    Garlic recipes
    Pepper recipes
    Coating recipes