For a richer flavor, consider adding a tablespoon of Dijon mustard to the herb-garlic mixture. If using a gas grill, you can add wood chips (soaked in water) to a smoker box or aluminum foil packet to impart a smoky flavor. Be sure to use a reliable meat thermometer to ensure the tenderloin is cooked to your desired doneness. Overcooking will result in a dry roast. Resting the meat is crucial! Don't skip this step, as it makes a significant difference in tenderness and juiciness.
Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 25 mins
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SERVING16 People
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VIEWS609
Elevate your grilling game with this incredibly flavorful beef tenderloin. Aromatic herbs and pungent garlic meld with a generous peppering to create a crust that seals in the tenderloin's natural juices, resulting in a rosy pink perfection.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol120 mg
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Fiber0 g
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Protein34 g
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Saturated Fat15 g
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Sodium478 mg
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Sugar0 g
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Fat40 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preparation is Key: Gather all your ingredients. (5 minutes)
02 Step
Recipe View Tenderloin Prep: Use a sharp knife to remove any silverskin from the tenderloin. Trim excess fat, leaving a thin layer for flavor. Fold the thinner end under to create a uniform thickness and tie with butcher's twine at 1 1/2 to 2-inch intervals. This ensures even cooking. (15 minutes)
03 Step
Recipe View Herb-Garlic Coating: In a small bowl, combine the minced garlic, olive oil, rosemary, black pepper, thyme, and salt. Mix thoroughly. (5 minutes)
04 Step
Recipe View Marinate: Generously rub the herb mixture all over the beef tenderloin, ensuring it's evenly coated. Allow the tenderloin to sit at room temperature while you prepare the grill. (30 minutes)
05 Step
Recipe View Grill Prep: Light a charcoal fire on one side of the grill for indirect cooking, or preheat a gas grill to high heat. Clean and lightly oil the grill grate. (10 minutes)
06 Step
Recipe View Sear: Place the tenderloin directly over the high heat and sear for about 5 minutes per side, until a rich, dark crust forms. (10 minutes)
07 Step
Recipe View Indirect Cooking: Move the tenderloin to the cooler side of the charcoal grill (or turn off the burner directly underneath the tenderloin on a gas grill and reduce remaining burners to medium). Close the lid and cook until a meat thermometer inserted into the thickest part registers 130°F (54°C) for medium-rare, or your desired level of doneness. This will take approximately 45-60 minutes, depending on the thickness of the tenderloin and the grill's temperature.
08 Step
Recipe View Rest: Remove the tenderloin from the grill and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. (15 minutes)
09 Step
Recipe View Carve and Serve: Carve the tenderloin against the grain into 1/2-inch thick slices. Serve immediately and enjoy!
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RECIPE REVIEWS
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Florian Cartercollier
May 26, 2025The resting time is key! My first attempt was good, but after resting it as directed, it was incredible.
Tyshawn Schaden
Jul 25, 2024I added a touch of red pepper flakes to the rub for a little heat. Delicious!
Felipa Swaniawski
Jul 10, 2024I've made this several times, and it's always a hit. The instructions are clear and easy to follow.
Jaquan Reinger
Apr 20, 2024This recipe is fantastic! The herb crust is so flavorful, and the tenderloin was perfectly cooked.