Introduction
Craving a show-stopping, melt-in-your-mouth dish that’s perfect for a special occasion? Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating delivers a juicy, flavorful roast with a bold, aromatic crust of garlic, rosemary, and black pepper. This recipe transforms a premium cut of beef into a tender, rosy-pink centerpiece with minimal effort, thanks to a simple yet robust herb rub and a two-zone grilling method. Ideal for holiday feasts, dinner parties, or a luxurious weekend meal, it’s surprisingly beginner-friendly and ready in about 1.5 hours. Curious about how to grill this stunning tenderloin? Let’s dive into this mouthwatering recipe that’s sure to impress!
Overview: Why Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating Is Special
Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating stands out for its tender, succulent beef encased in a crispy, flavorful crust packed with garlic, rosemary, and thyme. The two-zone grilling technique ensures a perfect sear and even cooking, delivering a medium-rare interior that’s juicy and pink. This recipe serves 16, making it ideal for large gatherings, and uses just a handful of ingredients for maximum impact. Its elegant presentation, rich flavors, and versatility make it perfect for festive occasions, barbecues, or any time you want to elevate your grilling game.
- Time Requirement:
- Prep: 15 minutes
- Grilling: 50–65 minutes
- Resting: 15 minutes
- Total: About 80–95 minutes
- Difficulty Level: Moderate. Involves trimming, tying, seasoning, and two-zone grilling, but clear steps make it approachable for beginners.
- Why It’s Special: This recipe serves 16, offers a tender, herb-crusted tenderloin, and is a luxurious, grill-friendly dish. It’s perfect for holidays, large gatherings, or gourmet grilling.
Essential Ingredients
This tenderloin dish comes together with ingredients that create a bold, flavorful roast. Here’s what you need and why each matters:
- Whole Beef Tenderloin (5 lb): A premium, lean cut that’s exceptionally tender and perfect for grilling.
- Garlic Cloves (8 large, minced): Infuse a bold, savory flavor into the crust.
- Olive Oil (6 tbsp): Binds the herb rub and helps it adhere to the meat while aiding in searing.
- Minced Fresh Rosemary (2 tbsp): Adds aromatic, pine-like herbaceousness.
- Coarsely Ground Black Pepper (2 tbsp): Provides a spicy, peppery kick that defines the crust.
- Dried Thyme Leaves (1 tbsp): Contributes earthy, savory depth.
- Salt (1 tbsp): Enhances the beef’s natural flavor and seasons the crust.
Substitutions and Variations
- Beef Tenderloin: Swap for smaller tenderloin roasts (adjust cooking time) or use filet mignon steaks for individual portions (grill 4–6 minutes per side).
- Rosemary: Substitute with fresh thyme, oregano, or 1 tbsp dried rosemary for a different herbaceous note.
- Olive Oil: Use avocado oil or melted butter for a richer crust.
- Black Pepper: Reduce to 1 tbsp for less spice or mix with 1 tsp white pepper for a milder heat.
- Gluten-Free: Naturally gluten-free; ensure all ingredients are certified gluten-free.
- Add-Ins: Include 1 tsp smoked paprika or ½ tsp cayenne in the rub for a smoky or spicy twist; add 1 tbsp Dijon mustard for tanginess.
Step-by-Step Instructions
Follow these steps to create Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating that’s tender, juicy, and perfectly crusted:
- Prepare the Tenderloin:
- Using a sharp knife or scissors, remove the silverskin (tough, silvery membrane) and trim excess fat from a 5 lb whole beef tenderloin.
- Fold the thinner “tail” end under to match the roast’s thickness and tie with butcher’s twine. Tie the tenderloin at 1 ½- to 2-inch intervals to maintain its shape during cooking.
- Beginner Tip: Ask your butcher to trim and tie the tenderloin to save time; ensure twine is heat-safe and tied snugly but not too tight.
- Make the Herb Rub:
- In a small bowl, mix 8 minced large garlic cloves, 6 tbsp olive oil, 2 tbsp minced fresh rosemary, 2 tbsp coarsely ground black pepper, 1 tbsp dried thyme leaves, and 1 tbsp salt until well combined.
- Rub the mixture evenly over the entire tenderloin, pressing to adhere. Let sit at room temperature while preheating the grill (about 10–15 minutes).
- Beginner Tip: Mince garlic finely for even distribution; pat the rub firmly to ensure it sticks to the meat.
- Preheat the Grill:
- For a charcoal grill, light a fire in one half of the grill to create a hot zone and a cool zone. Let coals burn until covered with white ash (about 10 minutes).
- For a gas grill, preheat to high (about 450–500°F or 230–260°C) for 10 minutes and lightly oil the grate with a paper towel dipped in oil, using tongs.
- Beginner Tip: Ensure grates are clean before oiling to prevent sticking; a hot grill is key for a good sear.
- Sear the Tenderloin:
- Place the tenderloin on the hot side of the grill (directly over coals or high flame) and close the lid.
- Grill for about 5 minutes until well-seared with grill marks, then flip and sear the other side for another 5 minutes.
- Beginner Tip: Avoid moving the tenderloin during searing to develop a deep crust; use tongs to flip gently without piercing the meat.
- Finish Cooking on Low Heat:
- Move the tenderloin to the cool side of the charcoal grill (away from coals) or, for a gas grill, turn off the burner directly under the tenderloin and reduce remaining burners to medium (about 350°F or 175°C).
- Close the lid and cook for 45–60 minutes, until a meat thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare. Cooking time varies based on tenderloin size and grill heat.
- Beginner Tip: Check temperature after 40 minutes to avoid overcooking; position the thermometer away from the bone or twine for accuracy.
- Rest and Serve:
- Transfer the tenderloin to a cutting board and let rest for 15 minutes to redistribute juices.
- Remove twine, slice into ½-inch thick pieces, and serve hot, optionally garnished with fresh rosemary or parsley.
- Beginner Tip: Slice against the grain for tenderness; tent with foil during resting to keep warm.
Cooking Tips
- Tenderloin Prep: Trim silverskin carefully to avoid removing meat; folding the tail ensures even cooking for uniform doneness.
- Herb Rub: Apply rub generously and let it sit to penetrate the meat; refrigerate if prepping more than 1 hour ahead, bringing to room temperature before grilling.
- Grilling Technique: Use a two-zone setup for control; sear quickly on high heat, then cook low and slow to prevent drying out.
- Doneness: Aim for 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium, as carryover cooking adds 5–10°F during resting.
- Flavor Balance: Taste the rub before applying; adjust salt or pepper to preference, as the crust is bold.
Assembly: Building the Perfect Grilled Beef Tenderloin
This tenderloin is all about creating a juicy, evenly cooked roast with a bold, aromatic crust. Here’s how to make it shine:
- Tenderloin Prep:
- Trim and tie meticulously to ensure a uniform shape for even grilling and a polished presentation.
- Rub the herb mixture thoroughly, covering all sides for maximum flavor.
- Grilling Process:
- Sear over high heat to lock in juices and create a flavorful crust; move to low heat to cook gently and maintain tenderness.
- Monitor temperature closely to achieve the desired doneness without overcooking.
- Presentation Tips:
- Slice into thick, even pieces and arrange on a platter to showcase the pink interior and seared crust.
- Garnish with fresh rosemary sprigs, a drizzle of olive oil, or a sprinkle of sea salt for an elegant touch.
- Pair with roasted vegetables, mashed potatoes, or a green bean almondine for a complete, festive meal.
Serving Suggestions
- Main Dish: Serve as the centerpiece of a holiday feast, barbecue, or special dinner.
- Meal Prep: Grill and store for 3–4 days; slice thinly for sandwiches or salads, or reheat gently for dinners.
- Dinner Party: Serve with a red wine sauce or horseradish cream on the side; halve the recipe for smaller groups.
- Variations: Add 1 tbsp balsamic vinegar to the rub for tang or serve with a chimichurri sauce for brightness.
- Drinks: Pair with a bold red wine like Merlot, sparkling water, or a dark ale.
Storage and Make-Ahead Tips
This dish is best fresh but can be prepped ahead:
- Refrigerator: Store cooked tenderloin in an airtight container in the fridge for up to 3–4 days. Reheat in the oven at 300°F (150°C) for 10–15 minutes or serve cold in salads or sandwiches.
- Freezer: Freeze cooked tenderloin (whole or sliced) for up to 2 months; wrap tightly in plastic wrap and foil. Thaw in the fridge overnight and reheat gently to preserve texture.
- Make-Ahead: Trim, tie, and rub tenderloin up to 1 day in advance; store in the fridge and bring to room temperature before grilling. Alternatively, grill and refrigerate, reheating before serving.
- Serving Tip: Reheat with a drizzle of beef broth or olive oil to restore moisture; slice just before serving to retain juiciness.
Recipe Variations
- Spicy Grilled Tenderloin: Add 1 tsp red pepper flakes or ½ tsp cayenne to the rub for a fiery kick.
- Coffee-Crusted Tenderloin: Mix 1 tbsp finely ground coffee with the rub for a smoky, earthy crust.
- Herb-Free Tenderloin: Omit rosemary and thyme; use 1 tbsp garlic powder and 1 tsp smoked paprika for a simpler flavor.
- Mediterranean Tenderloin: Add 1 tsp dried oregano and 1 tbsp lemon zest to the rub; serve with tzatziki.
- Gluten-Free Tenderloin: Naturally gluten-free; ensure all ingredients are certified gluten-free.
Nutritional Information (Approximate)
- Per Serving (1 of 16):
- Calories: 300 kcal
- Protein: 30 g
- Fat: 20 g
- Carbohydrates: 2 g
- Sugar: 0 g
- Sodium: 400 mg
- Note: Values are approximate and depend on specific brands, tenderloin size, and ingredient amounts.
Conclusion
Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating is the ultimate gourmet dish, offering tender, juicy beef with a bold, aromatic crust in every succulent bite. With its straightforward grilling method, customizable flavors, and stunning presentation, it’s a must-try for holidays, dinner parties, or elevating your barbecue game. This recipe is so flavorful and impressive, you’ll want to make it a centerpiece of your special occasions. So fire up that grill, rub that tenderloin, and get ready to enjoy a beef dish that’s pure luxurious bliss!
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Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating
Description
Craving a show-stopping, melt-in-your-mouth dish that’s perfect for a special occasion? Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating delivers a juicy, flavorful roast with a bold, aromatic crust of garlic, rosemary, and black pepper. This recipe transforms a premium cut of beef into a tender, rosy-pink centerpiece with minimal effort, thanks to a simple yet robust herb rub and a two-zone grilling method. Ideal for holiday feasts, dinner parties, or a luxurious weekend meal, it’s surprisingly beginner-friendly and ready in about 1.5 hours.
Ingredients
This tenderloin dish comes together with ingredients that create a bold, flavorful roast. Here’s what you need and why each matters:
-
Whole Beef Tenderloin (5 lb): A premium, lean cut that’s exceptionally tender and perfect for grilling.
-
Garlic Cloves (8 large, minced): Infuse a bold, savory flavor into the crust.
-
Olive Oil (6 tbsp): Binds the herb rub and helps it adhere to the meat while aiding in searing.
-
Minced Fresh Rosemary (2 tbsp): Adds aromatic, pine-like herbaceousness.
-
Coarsely Ground Black Pepper (2 tbsp): Provides a spicy, peppery kick that defines the crust.
-
Dried Thyme Leaves (1 tbsp): Contributes earthy, savory depth.
-
Salt (1 tbsp): Enhances the beef’s natural flavor and seasons the crust.
Substitutions and Variations
-
Beef Tenderloin: Swap for smaller tenderloin roasts (adjust cooking time) or use filet mignon steaks for individual portions (grill 4–6 minutes per side).
-
Rosemary: Substitute with fresh thyme, oregano, or 1 tbsp dried rosemary for a different herbaceous note.
-
Olive Oil: Use avocado oil or melted butter for a richer crust.
-
Black Pepper: Reduce to 1 tbsp for less spice or mix with 1 tsp white pepper for a milder heat.
-
Gluten-Free: Naturally gluten-free; ensure all ingredients are certified gluten-free.
-
Add-Ins: Include 1 tsp smoked paprika or ½ tsp cayenne in the rub for a smoky or spicy twist; add 1 tbsp Dijon mustard for tanginess.
Instructions
-
Prepare the Tenderloin:
-
Using a sharp knife or scissors, remove the silverskin (tough, silvery membrane) and trim excess fat from a 5 lb whole beef tenderloin.
-
Fold the thinner “tail” end under to match the roast’s thickness and tie with butcher’s twine. Tie the tenderloin at 1 ½- to 2-inch intervals to maintain its shape during cooking.
-
Beginner Tip: Ask your butcher to trim and tie the tenderloin to save time; ensure twine is heat-safe and tied snugly but not too tight.
-
-
Make the Herb Rub:
-
In a small bowl, mix 8 minced large garlic cloves, 6 tbsp olive oil, 2 tbsp minced fresh rosemary, 2 tbsp coarsely ground black pepper, 1 tbsp dried thyme leaves, and 1 tbsp salt until well combined.
-
Rub the mixture evenly over the entire tenderloin, pressing to adhere. Let sit at room temperature while preheating the grill (about 10–15 minutes).
-
Beginner Tip: Mince garlic finely for even distribution; pat the rub firmly to ensure it sticks to the meat.
-
-
Preheat the Grill:
-
For a charcoal grill, light a fire in one half of the grill to create a hot zone and a cool zone. Let coals burn until covered with white ash (about 10 minutes).
-
For a gas grill, preheat to high (about 450–500°F or 230–260°C) for 10 minutes and lightly oil the grate with a paper towel dipped in oil, using tongs.
-
Beginner Tip: Ensure grates are clean before oiling to prevent sticking; a hot grill is key for a good sear.
-
-
Sear the Tenderloin:
-
Place the tenderloin on the hot side of the grill (directly over coals or high flame) and close the lid.
-
Grill for about 5 minutes until well-seared with grill marks, then flip and sear the other side for another 5 minutes.
-
Beginner Tip: Avoid moving the tenderloin during searing to develop a deep crust; use tongs to flip gently without piercing the meat.
-
-
Finish Cooking on Low Heat:
-
Move the tenderloin to the cool side of the charcoal grill (away from coals) or, for a gas grill, turn off the burner directly under the tenderloin and reduce remaining burners to medium (about 350°F or 175°C).
-
Close the lid and cook for 45–60 minutes, until a meat thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare. Cooking time varies based on tenderloin size and grill heat.
-
Beginner Tip: Check temperature after 40 minutes to avoid overcooking; position the thermometer away from the bone or twine for accuracy.
-
-
Rest and Serve:
-
Transfer the tenderloin to a cutting board and let rest for 15 minutes to redistribute juices.
-
Remove twine, slice into ½-inch thick pieces, and serve hot, optionally garnished with fresh rosemary or parsley.
-
Beginner Tip: Slice against the grain for tenderness; tent with foil during resting to keep warm.
-
Cooking Tips
-
Tenderloin Prep: Trim silverskin carefully to avoid removing meat; folding the tail ensures even cooking for uniform doneness.
-
Herb Rub: Apply rub generously and let it sit to penetrate the meat; refrigerate if prepping more than 1 hour ahead, bringing to room temperature before grilling.
-
Grilling Technique: Use a two-zone setup for control; sear quickly on high heat, then cook low and slow to prevent drying out.
-
Doneness: Aim for 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium, as carryover cooking adds 5–10°F during resting.
-
Flavor Balance: Taste the rub before applying; adjust salt or pepper to preference, as the crust is bold.
FAQs
Q: Can I use a smaller tenderloin?
A: Yes! For a 2–3 lb tenderloin, halve the rub ingredients and reduce grilling time to 30–45 minutes, checking for 130°F (54°C) for medium-rare.
Q: Why is my tenderloin unevenly cooked?
A: Uneven cooking can result from an untied tenderloin or inconsistent grill heat. Tie the roast to uniform thickness and use a two-zone grill setup for control.
Q: Can I cook this in the oven?
A: Yes! Sear in a hot skillet, then roast at 400°F (200°C) for 35–50 minutes until 130°F (54°C). Use a roasting pan with a rack for best results.
Q: How do I know when the tenderloin is done?
A: Use a meat thermometer; 130°F (54°C) is medium-rare, 125°F (52°C) for rare, 135°F (57°C) for medium. Resting adds 5–10°F due to carryover cooking.
Q: How do I store leftovers?
A: Store in the fridge for 3–4 days or freeze for 2 months; reheat gently with broth or oil. See storage tips above for details.
Q: Can I make this without a grill?
A: Yes! Sear in a skillet over high heat, then roast in the oven at 400°F (200°C) for 35–50 minutes until desired doneness.