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
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.
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.
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