This herb crusted grilled beef tenderloin is so tasty, tender and perfect for a celebration. Treat yourself with this simple preparation for this fabulous cut of beef!
Today’s post is sponsored by the ECPIN True Wireless Meat Probe. Opinions are my own and I appreciate your support of the brands and companies that support What Should I Make For…
There are so many reasons to celebrate in June! From Father’s Day to school graduations to summer vacation and I can’t think of a better way to celebrate the season than with an extra special dish like herb crusted grilled beef tenderloin.
Because a beef tenderloin can be an expensive cut of meat, we want to cook it with care. This begins with seasoning and slathering it with garlic and herbs for the perfect crust. Resting the meat at room temperature before and after it is grilled ensures even cooking, and indirect heat yields the juiciest tenderloin.
But whether you’re an experienced grill master or a complete novice, you don’t want to leave grilling a whole beef tenderloin to the right temperature up to your sense of touch.
Enter your new grilling secret weapon….the ECPIN!
The ECPIN takes all of the worry and guesswork out of grilling a whole beef tenderloin.
You simply charge it with a USB charger, insert the probe (the WIRELESS probe!) into the meat. Then connect it to an app on your phone and set it to your desired degree of doneness. That’s it!
You can monitor the meat’s cooking progress from your phone while you prep the rest of your meal, or even better, relax in a chaise with a glass of wine and let the ECPIN take over. Your phone will alert you when the temperature is reached (keep in mind that the temperature of the meat will rise a bit as it rests).
I have used plenty of probes, old-school thermometers, and instant read thermometers over the years and let me tell you, I’ll never go back. No wires, no batteries, and this probe was spot-on accurate! I was so grateful that I didn’t have to rely on poking and prodding the tenderloin to check for doneness.
The result? Medium rare, herb-crusted perfection! I presented the rested beef tenderloin on a pretty board, garnished with fresh herbs and grape tomatoes. A little dish of creamy horseradish sauce is all the accompaniment you need and even that isn’t necessary.
If you’re looking for that perfect meal to celebrate this month, this is it! And don’t forget to your new secret weapon! Now, get grilling!
Let’s make Herb Crusted Grilled Beef Tenderloin
- Let the beef tenderloin sit at room temperature while the grill preheats. Tie the beef with kitchen twine in 1 inch intervals.
- Season generously with kosher salt and pepper.
- Gather the herbs, garlic, and olive oil for the herb crust.
- Pulse in a food processor until minced or alternatively mince with a knife and combine.
- Rub the herb mixture all over the tenderloin and insert the ECPIN meat probe. Set the probe to your desired degree of doneness (I recommend medium rare.)
- Sear the tenderloin on all sides and continue to cook using indirect heat. Monitor the cooking with the app on your phone that connects to the meat probe.
- Remove the meat to a tray to rest and tent with foil. The meat will go up 5-10 degrees as it rests.
- Cut the ties and discard. Slice and serve.
Tips for success
- Be sure to let the meat sit at room temperature so it doesn’t go on the grill cold. This ensures that the meat will cook evenly.
- I recommend indirect grilling for beef tenderloin as it is an expensive cut of meat and you want the best possible result. Searing first gives it a gorgeous crust, then moving it to the cool side allows it to cook evenly like in an oven. The result is a tender and juicy tenderloin.
- You can buy beef tenderloin tied from the butcher. If you’re tying your own, do it in one inch intervals so the meat holds tightly together.
- A meat probe like the ECPIN will allow you to monitor your beef as it cooks and alert you the second it’s done. No more guessing!!
- RESTING the tenderloin once you remove it from the grill allows the juices to redistribute. Don’t skip this step! If you don’t rest the meat all the juicing will pour on to your cutting board instead of staying in the meat itself.
More Great Grilling Recipes
- Mustard Glazed Grilled Pork Chops
- Grilled Chicken Caesar Salad
- Lemon Herb Grilled Cauliflower Steaks
- Grilled Ribeye Steaks
- Garlic and Herb Grilled Chicken Wings
This herb crusted grilled beef tenderloin is so tasty, tender and perfect for a celebration. Treat yourself with this simple preparation for this fabulous cut of beef!
- 3 1/2 lb beef tenderloin, trimmed and tied
- Kosher salt and black pepper
- 2 Tbsp fresh rosemary, minced
- 2 Tbsp fresh thyme, minced
- 4 cloves garlic, peeled minced
- 1/3 cup extra virgin olive oil
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Let your whole beef tenderloin sit at room temperature for about 15-20 mins before grilling. If your whole beef tenderloin isn't already tied, use kitchen twine to tie it off in 1 inch intervals.
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Turn all of the burners on your gas grill to high and close the lid while you prep the beef.
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Season the beef tenderloin liberally on all sides with kosher salt and pepper.
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Combine the herbs, garlic, and olive oil in a small bowl. You can also pulse to blend in a food processor. Spread the herb mixture all over the beef tenderloin on all sides.
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Insert a meat probe like the ECPIN into the center of the beef. Bring the beef tenderloin to the grill and turn off one half the burners completely and reduce the other side to medium heat.
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Place the tenderloin on the side set to medium heat and sear on all sides for a total of 10 mins.
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Move the tenderloin to the cool side, close the lid, and cook until the probe reaches 125 - 130 degrees F for medium rare, about 30 mins.
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Remove to a tray, tent with foil, and let the meat rest for 20 mins before slicing. The meat will go up 5-10 degrees as it rests. Cut the string and slice.
- Be sure to let the meat sit at room temperature so it doesn't go on the grill cold. This ensures that the meat will cook evenly.
- I recommend indirect grilling for beef tenderloin as it is an expensive cut of meat and you want the best possible result. Searing first gives it a gorgeous crust, then moving it to the cool side allows it to cook evenly like in an oven. The result is a tender and juicy tenderloin.
- You can buy beef tenderloin tied from the butcher. If you're tying your own, do it in one inch intervals so the meat holds tightly together.
- A meat probe like the ECPIN will allow you to monitor your beef as it cooks and alert you the second it's done. No more guessing!!
- RESTING the tenderloin once you remove it from the grill allows the juices to redistribute. Don't skip this step! If you don't rest the meat all the juicing will pour on to your cutting board instead of staying in the meat itself.
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