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Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Grilled beef tenderloin with rosemary, garlic, and black pepper rub for a beautifully seared crust.
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
Instructions:
  • Trim the silverskin and excess fat from the tenderloin using a sharp knife or scissors. Fold the thinner end under to match the thickness of the rest of the roast, then secure it by tying with butcher's twine at 1 1/2- to 2-inch intervals to maintain its shape while cooking.
  • Combine minced garlic, quality olive oil, fragrant rosemary, freshly cracked pepper, aromatic thyme, and a touch of salt in a small bowl. Massage the flavorful mixture over the tenderloin to ensure every part is coated evenly. Allow the meat to marinate while you heat up the grill.
  • Prepare the grill by lighting charcoal in one half or preheating a gas grill to high for 10 minutes. Lightly oil the grate before cooking.
  • Sear the tenderloin on the hot grill with the lid closed for about 5 minutes on each side until both sides are well-seared.
  • Transfer the tenderloin to the cooler side of the charcoal grill. For gas grills, switch off the burner directly under the tenderloin and adjust the remaining burner(s) to medium heat. Grill until the meat reaches a rosy pink color and a meat thermometer reads 130 degrees F (54 degrees C) when inserted into the thickest part, typically for 45 to 60 minutes. Cooking time may vary based on the size of the tenderloin and grill type.
  • Allow the tenderloin to rest for 15 minutes before slicing.

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