Get ready to elevate your grilling game with the star of the show: grilled beef tenderloin. Juicy, smoky, and downright irresistible – this recipe is your ticket to a mouthwatering feast with minimal effort.
Contents
Although this cut is lean, it’s renowned for its fork-tender melt-in-your-mouth qualities. The question is, can a grilled beef tenderloin take the heat of the grill while still being the centerpiece of the table, or will it dry it out?
Ingredients
For the grilled tenderloin
- ▢ 4 lbs Whole beef tenderloin
- ▢ 2 tbsp Kosher Salt
- ▢ 2 tbsp Oil olive oil, avocado, or canola oil all work
- ▢ 5 garlic cloves minced
- ▢ 1 tbsp fresh Rosemary minced
- ▢ 1 tsp Fresh Thyme
To serve
- ▢ 1 tsp Freshly ground black pepper
- ▢ 4 tbsp compound butter
Instructions
Prep the beef tenderloin
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Remove the beef tenderloin from the package and pat dry.
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Tie with butchers twine, being sure to fold back the tail to secure and make an even uniform thickness.
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Liberally season all sides with salt.
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Place on a wire rack over a baking sheet and air dry in the fridge for 8 to 24 hours.
Make the paste
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Combine the oil, garlic, rosemary, and thyme in a small bowl and mash with the tines of a fork to make a paste.
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Rub it all over the roast and allow the roast to sit at room temperature for 45 minutes.
Prep the grill
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Meanwhile, preheat the grill by turning on all burners for 10 to 15 minutes.
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Clean and oil the grill grates.
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Create a two-zone fire by turning off 2 of the 4 burners or 2 of the 3 burners to make a cool side and a hot side of the grill. If using a smoker box to smoke on a gas grill, add it to the grill grates over the hot side of the grill now to allow the smoke to form.
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Let the grill preheat to an even 300-325 degrees F.
Grill the beef tenderloin
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After the grill has preheated, place the beef tenderloin on the cool side of the grill grates.
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Close the lid and allow the beef to cook for about 30 to 45 minutes, or until the internal temperature reaches 105 degrees F with an instant-read thermometer.
Sear the beef tenderloin
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Using long grilling tongs, transfer it to the hot side of the grill, directly on the grill grates over high heat.
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Sear all sides to form a crust, 2 to 3 minutes per side and until the final internal temp should be around 120 to 125 degrees F.
Rest and serve
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Transfer the grilled beef tenderloin to a clean cutting board, top with a few slices of homemade compound butter, and tent with foil.
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Allow the beef roast to rest for 10 minutes. As the tenderloin rests, it will continue to cook, with the internal temperature increasing another 5 to 10 degrees. Beef tenderloin is best served medium-rare, 130-135F.
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Finally, remove the butchers twice and slice the grilled tenderloin into 1″ thick portions.
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Sprinkle with a pinch of salt and ground black pepper, and garnish with minced parsley and serve hot.
Nutrition
Serving: 1g | Calories: 565kcal | Carbohydrates: 1g | Protein: 33g | Fat: 47g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 139mg | Sodium: 1521mg | Potassium: 564mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 4mg
