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Grilled Beef Tenderloin Recipe
Grilled Beef Tenderloin is that showstopper main course that feels like a steakhouse splurge yet is simple enough for a confident home cook. The rich, buttery meat gets a deep smoky crust from the grill while staying incredibly tender and rosy inside, which is why this cut is so prized for holidays and special dinners. From the moment it hits the hot grates, you get that sizzling sound and aroma of beef, garlic, and herbs that makes everyone wander into the kitchen.
This Grilled Beef Tenderloin Recipe uses a straightforward method: trim and tie the roast for even cooking, season it generously, sear it over high heat, then finish it over gentler indirect heat until perfectly medium rare. That combination of a flavorful crust and velvety center is what makes this dish unforgettable. Whether you are serving it with roasted potatoes and a big green salad or keeping things light with grilled vegetables, it feels elegant without being fussy.
If you love grilled steak recipes but want something that feels a little more special, this is the one to put on your menu. With just a handful of pantry ingredients and a reliable grilling technique, you get restaurant quality results at home. Let’s get started on your new favorite grilled beef tenderloin.
Ingredients and Prep
Here is a simple ingredient list for a 2 to 2.5 pound whole beef tenderloin, perfect for about 6 to 8 servings. The herbs, garlic, and butter build that classic steakhouse flavor, while olive oil and salt help create a great crust on the grill.
| Ingredient | Approx. Amount | Notes |
|---|---|---|
| Whole beef tenderloin, trimmed | 2 to 2.5 pounds | Ask the butcher to trim silverskin to save time. |
| Olive oil | 2 tablespoons | Helps the seasoning stick and promotes browning. |
| Kosher salt | 2 to 2½ teaspoons | Essential for deep, beefy flavor. |
| Freshly ground black pepper | 1½ to 2 teaspoons | Go coarse for a steakhouse style crust. |
| Garlic powder or minced garlic | 1 to 2 teaspoons | Adds savoriness without overpowering. |
| Dried thyme or rosemary | 1 teaspoon | A little herbiness pairs beautifully with beef. |
| Unsalted butter, softened | 3 tablespoons | For basting and serving on top. |
| Fresh parsley or chives, chopped | 2 tablespoons | Stir into the butter for color and freshness. |
| Optional: red pepper flakes | ¼ teaspoon | For a gentle, background heat. |
Prep steps before grilling
- Pat the tenderloin very dry with paper towels, then trim away any remaining silverskin so it does not tighten and toughen on the grill.
- Tuck the thinner tail end under so the roast is an even thickness, then tie it every few inches with kitchen twine for even cooking.
- Rub all over with olive oil, then season generously with salt, pepper, garlic, and herbs. Let it stand at room temperature for 30 to 45 minutes while you heat the grill, which promotes even doneness.
How to Grill It
Use a two zone setup on your grill so you can sear the tenderloin over high heat, then finish it gently to your exact preferred doneness. This helps you get a flavorful crust without overcooking the center.
- Preheat the grill
- Sear over direct heat
- Place the tied, seasoned tenderloin over the hot side of the grill and sear, turning every few minutes, until all sides are nicely browned. This usually takes about 3 to 5 minutes per side depending on your grill.
- Use tongs and rotate often so you build an even crust instead of hot spots. This sear locks in flavor and gives that classic grilled aroma.
- Finish over indirect heat
- Move the tenderloin to the cooler side of the grill, close the lid, and continue cooking until the thickest part reaches about 125 to 130°F for medium rare, checking with an instant read thermometer.
- Rotate the roast once or twice during this phase for even cooking. Avoid constantly opening the lid which lets out heat.
- Rest and slice
- Transfer the tenderloin to a cutting board, loosely tent with foil, and rest for 15 to 20 minutes so the juices redistribute. The internal temperature will rise a few degrees during this time.
- Remove the kitchen twine, then slice into ½ to 1 inch thick medallions. Top with a little herb butter while the beef is still warm so it melts into the meat.
- Helpful grilling tip
Tips, Variations, and Serving Ideas
A few small details will take your grilled beef tenderloin from good to unforgettable. These tips help with tenderness, flavor, and that perfect steakhouse presentation.
Tips for success
- Let the meat come closer to room temperature before grilling so it cooks more evenly from edge to center.
- Do not skimp on the salt and pepper. This is a very lean, mild cut, and it needs assertive seasoning for a big flavor payoff.
- Always use a thermometer. Tenderloin is expensive, so guessing at doneness is risky. Internal temperature is your best friend.
- Rest thoroughly before slicing to keep the interior juicy and the cutting board from filling with lost juices.
- Slice just before serving so the meat stays warm and the surface does not dry out.
Easy variations
- Herb crust: Mix finely chopped fresh rosemary, thyme, and parsley with olive oil and press onto the tenderloin before grilling for a fragrant herb crust.
- Peppercorn style: Coat the oiled roast with lots of coarsely cracked black pepper for a steakhouse style pepper crust.
- Garlic mustard rub: Add Dijon mustard and extra garlic powder or minced garlic to the rub for deeper, savory flavor.
- Sauces to serve: Try a simple horseradish chive sauce, mustard cream sauce, or a classic herb compound butter alongside the sliced beef for a customizable finish.
What to serve with grilled beef tenderloin
- Roasted or grilled vegetables like asparagus, broccolini, or carrots for a colorful, elegant plate.
- Creamy mashed potatoes, roasted baby potatoes, or a cheesy potato gratin for true comfort food vibes.
- A crisp green salad with vinaigrette to cut through the richness and keep the meal feeling balanced.
- A bold red wine such as Cabernet Sauvignon or Bordeaux pairs beautifully with the rich, tender beef.
Storage, Nutrition, Mistakes, and FAQ
Leftover grilled beef tenderloin makes incredible sandwiches, salads, or steak and eggs the next day, so do not hesitate to cook a little extra. Storing and reheating gently will help you keep that tender, medium rare texture.
Storage and reheating
- Refrigeration: Cool leftovers, then store sliced or unsliced beef in an airtight container in the fridge for up to 3 to 4 days.
- Freezing: Wrap tightly in plastic, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Gentle reheating: Warm slices in a 250°F oven, covered, until just heated through, or briefly in a covered skillet with a splash of beef broth or butter so the meat does not dry out.
Approximate nutrition per serving
(Assuming 8 servings from a 2.5 pound tenderloin, without extra sauce)
| Nutrient | Approx. Amount per serving |
|---|---|
| Calories | ~280 |
| Protein | ~34 g |
| Carbs | 0 g |
| Fat | ~15 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | ~260 mg (from added salt) |
Beef tenderloin is naturally high protein and lower carb, which makes this grilled beef tenderloin recipe suitable for low carb or keto friendly eating patterns when paired with non starchy sides. If you want to keep the meal lighter overall, focus on grilled vegetables and salads instead of heavy starches.
Common mistakes to avoid
- Skipping the trim and tie: Leaving silverskin on or not tying the roast can lead to uneven cooking and tough bites.
- Cooking solely over high heat: If you never move the meat to indirect heat, the outside may burn before the center reaches a safe, tender temperature.
- Overcooking: Taking the tenderloin far beyond medium rare can dry out this lean cut and make it less luxurious.
- Skipping the rest: Cutting too soon lets the juices run out instead of staying in the meat where they belong.
Quick FAQ
How long does it take to grill a beef tenderloin?
Timing varies by grill, but once seared, most 2 to 2.5 pound tenderloins reach medium rare in roughly 20 to 30 minutes over indirect heat. Use temperature, not time, as your main guide and pull it around 125 to 130°F for medium rare.
Can I grill individual steaks instead of a whole roast?
Yes. You can cut the tenderloin into filet mignon style steaks and grill them over direct medium high heat, flipping once, until they reach your preferred doneness. Steaks cook much faster than the whole roast, so watch the temperatures closely.
Do I have to marinate beef tenderloin?
A marinade is optional. Many reliable recipes rely on a simple seasoning of salt, pepper, garlic, and herbs plus a brief rest at room temperature, which keeps the process quick and straightforward.
What internal temperature is best for grilled beef tenderloin?
Most people prefer this cut around medium rare, which is typically 125 to 130°F when pulled from the grill, rising a few degrees as it rests. If you like it more done, you can go a bit higher, but avoid taking it too far to keep it tender.
Can I prepare this ahead for a party?
You can trim, tie, and season the tenderloin several hours ahead, then keep it chilled. Bring it closer to room temperature before it hits the grill so it cooks more evenly, then grill just before serving for the best texture and flavor.
Try this grilled beef tenderloin recipe the next time you need an impressive yet approachable main course, and save your notes so it can become your go to special occasion dinner. If you loved this, you might also enjoy creating a Brown Sugar Honey Ham for another steakhouse style meal at home.
Grilled Beef Tenderloin Recipes
Grilling beef tenderloin is a culinary art that results in a perfectly grilled steak, juicy and tender, paired with a flavorful marinade that enhances its natural richness. This recipe provides tips and guidelines for grilling the perfect beef tenderloin, ensuring a mouthwatering dining experience.
Ingredients
- 1 1/2 pounds beef tenderloin
- Salt
- Pepper
- Garlic powder
- Marinade of choice
- Oil for grilling
Directions
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Choose a high-quality beef tenderloin and let it come to room temperature before grilling. Season the beef tenderloin with salt, pepper, garlic powder, and your favorite marinade.
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Preheat the grill to medium-high heat and oil the grates. Sear each side of the beef tenderloin for a few minutes to lock in the juices.
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Reduce the heat to medium and continue grilling until the beef tenderloin reaches your desired level of doneness. Use a meat thermometer for accuracy.
-
Remove the beef tenderloin from the grill and let it rest for a few minutes before slicing. This allows the juices to redistribute, keeping the meat tender and flavorful.
