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.