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Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

This grilled beef tenderloin is seasoned with rosemary, thyme, and garlic, then grilled to a rosy pink.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Course lunch/dinner
Cuisine French
Servings 16 people
Calories 6234 kcal

Equipment

  • 1 Sharp Chef's Knife Essential for trimming the tenderloin
  • 1 Butcher's Twine For tying the tenderloin to ensure even cooking
  • 1 Small Mixing Bowl For preparing the herb rub
  • 1 Grill Charcoal or gas, capable of two-zone cooking
  • 1 Instant-Read Meat Thermometer Crucial for accurately checking internal temperature

Ingredients
  

Main

  • 1 5 pound whole beef tenderloin
  • 8 large garlic cloves minced
  • 6 tablespoons olive oil
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon dried thyme leaves
  • 1 tablespoon salt

Instructions
 

  • Gather the ingredients. Dotdash Meredith Food Studios
  • Use a sharp knife or scissors to remove silverskin and trim excess fat from tenderloin. Fold the thinner end under to approximate the thickness of the rest of the roast and tie with butcher's twine to secure. Tie tenderloin in 1 1/2- to 2-inch intervals to help it keep its shape during cooking. Dotdash Meredith Food Studios
  • Mix together garlic, oil, rosemary, pepper, thyme, and salt in a small bowl; rub over tenderloin to coat. Let sit while you preheat the grill. Dotdash Meredith Food Studios
  • Light a charcoal fire in one half of a charcoal grill or preheat a gas grill to high for 10 minutes and lightly oil the grate.
  • Place tenderloin on the hot grill and close the lid. Grill until well-seared, about 5 minutes. Flip and repeat on the other side. Dotdash Meredith Food Studios
  • Move tenderloin to the cool side of the charcoal grill, or if using a gas grill, turn off the burner directly underneath the tenderloin and turn the remaining one or two burners (depending on grill style) to medium. Cook until rosy pink and a meat thermometer inserted in the thickest section registers 130 degrees F (54 degrees C), 45 to 60 minutes. Cook time will depend on tenderloin size and grill.
  • Let tenderloin rest 15 minutes before carving. Dotdash Meredith Food Studios

Notes

Achieving a perfectly rosy beef tenderloin hinges on proper preparation and temperature control. Ensure all silverskin is meticulously removed to prevent toughness. Tying the roast is non-negotiable for even cooking and a uniform shape. For the herb rub, using fresh rosemary, minced finely, will yield a more vibrant aromatic profile than dried. Master the two-zone grilling technique: a hot sear for crust development, followed by indirect heat to gently bring it to temperature. Overcooking is the cardinal sin here; pull the tenderloin precisely at 130°F (54°C) for medium-rare, as it will continue to rise during the crucial resting period. Always allow a full 15 minutes of rest, tented loosely, to redistribute juices for maximum tenderness and flavor.