Herb-Seasoned Grilled Beef Tenderloin
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My hubby, Josh, has been traveling all week for work, and since it was just me and the kids, I made many of their favorites. I wanted a "real" adult meal and I knew Josh would be ready for something home-cooked too. Nights are getting shorter now that we're almost halfway into September, and that means pretty soon we'll have to cover the grill to get ready for the winter months.
But, not yet. Tonight, I've prepared a flavorful, moist beef tenderloin. This is melt-in-your-mouth delicious, and always a winner. The best part is, you can throw this together with items you're sure to already have in your kitchen. To me, that's the most important aspect of all! We've made this many times up north at the cabin on the grill for a special dinner with friends, and it's a classy, easy meal for entertaining. Let's get started!
Here's what you'll need:
1 whole beef tenderloin (about 4-5 lbs.)
6 tablespoons olive oil
7 teaspoons minced garlic
2 tablespoons rosemary
1 tablespoon thyme
2 tablespoons pepper
1 tablespoon salt
Mix the olive oil, garlic, rosemary, thyme, pepper and salt together in a bowl. Put the tenderloin on a plate and rub the mixture all over the meat. Then take the tenderloin and place it into a Ziploc bag. I like to let the rub "marinate" on the meat for a few hours to get the best flavor.
Turn all gas burners on high for 10 minutes. We usually bring our grill up to about 600 degrees. Spray the grill with Pam Grill spray. Place beef on the main rack and close lid. Grill until well-seared, about 4 minutes. Turn meat and close lid; grill until well-seared on second side, another 4 minutes.
Turn the burner down to medium and cook until a meat thermometer inserted in the thickest section registers about 130 degrees for rosy pink, 50 to 60 minutes, depending on the size of your tenderloin and temperature of the grill. Let meat rest 15 minutes before carving.
And this, folks, is what you end up with. We grilled some baby red potatoes along with the meat and I steamed some carrots glazed with honey. What a decadent meal to end a long and busy week. I'm sure going to miss that grill, come winter. But then again, when isn't an oven-cooked or slow-cooker meal just as delicious?
What's your favorite meal to make on the grill? We're such a meat and potatoes kind of family, but I guess that's not surprising, being that we've both grown up here in the Midwest. Get this recipe on your menu plan for the weekend. It just can't be beat! Enjoy!
Herb-Seasoned Grilled Beef Tenderloin
You'll love this moist beef tenderloin. This is melt-in-your-mouth delicious, and always a winner. The best part is, you can throw this together with items you're sure to already have in your kitchen.
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Calories: 52kcal
adjust servings:
Ingredients
- 1 whole beef tenderloin (about 4-5 lbs.)
- 6 tablespoons olive oil
- 7 teaspoons minced garlic
- 2 tablespoons rosemary
- 1 tablespoon thyme
- 2 tablespoons pepper
- 1 tablespoon salt
Instructions
- Mix the olive oil, garlic, rosemary, thyme, pepper and salt together in a bowl. Put the tenderloin on a plate and rub the mixture all over the meat. Then take the tenderloin and place it into a Ziploc bag.
- Heat your gas grill to high, about 600 degrees.
- Place beef on the main rack and close lid. Grill until well-seared, about 4 minutes. Turn meat and close lid; grill until well-seared on second side, another 4 minutes.
- Turn the burner down to medium and cook until a meat thermometer inserted in the thickest section registers about 130 degrees for rosy pink, 50 to 60 minutes, depending on the size of your tenderloin and temperature of the grill.
- Let meat rest 15 minutes before carving.
Notes
- Marinating Time: For enhanced flavor, consider marinating the beef tenderloin in the herb and oil mixture for at least 30 minutes to an hour before grilling. This allows the flavors to penetrate the meat and adds depth to the overall taste. Alternatively, you can marinate the tenderloin overnight in the refrigerator for an evenly more pronounced flavor.
- Grilling Temperature and Timing: Preheat your gas grill to a high temperature, around 600 degrees Fahrenheit, for optimal searing. Searing the beef at high heat helps lock in juices and create a flavorful crust. After searing, reduce the grill temperature to medium to ensure even cooking and prevent the exterior from burning while the interior cooks to the desired level of doneness. Use a meat thermometer to accurately gauge when the tenderloin reaches your preferred level of doneness.
- Resting Period: Allow the grilled beef tenderloin to rest for at least 15 minutes before carving to allow the juices to redistribute throughout the meat. This resting period helps ensure a juicy and tender final product. Tent the tenderloin loosely with aluminum foil to keep it warm while it rests. Resist the temptation to carve the meat immediately after grilling, as this can cause the juices to run out, resulting in a dry and less flavorful dish.
Nutrition
Calories: 52kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 437mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 0.02g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.3mg
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