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!
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.
Turn all of the burners on your gas grill to high and close the lid while you prep the beef.
Season the beef tenderloin liberally on all sides with kosher salt and pepper.
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.
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.
Place the tenderloin on the side set to medium heat and sear on all sides for a total of 10 mins.
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.
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.