Name: Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 13
Cuisine: American
Ingredients: 5 oz whole beef tenderloin; 6 tbsp olive oil; 8 large garlic cloves; 2 tbsp fresh rosemary; 1 tbsp dried thyme leaves; 2 tbsp black pepper; 1 tbsp salt

Experience the exquisite flavors and tender texture of grilled beef tenderloin with a delightful herb-garlic-pepper coating. This dish is perfect for a special occasion or a luxurious weekend meal, offering a gourmet dining experience right from your own grill.

Photos of Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating Recipe

Some of the ingredients in this recipe might not be commonly found in every pantry. Fresh rosemary and dried thyme leaves are essential for the herbaceous coating, so make sure to pick them up at the supermarket. These herbs add a depth of flavor that complements the beef tenderloin perfectly.

Ingredients For Grilled Beef Tenderloin With Herb-Garlic-Pepper Coating

Whole beef tenderloin: The main protein of the dish, known for its tenderness and rich flavor.

Olive oil: Used to coat the beef and help the herbs and spices adhere.

Garlic cloves: Infuses a pungent, aromatic flavor into the meat.

Fresh rosemary: Provides a fragrant, earthy note that pairs well with beef.

Dried thyme leaves: Adds a subtle, savory depth to the herb mix.

Black pepper: Offers a sharp, spicy kick to the coating.

Salt: Enhances the natural flavors of the beef and other ingredients.

One reader, Hillel Shepard says:

This grilled beef tenderloin with herb-garlic-pepper coating is a flavor explosion! The tender, juicy meat combined with the aromatic herbs and spices made for an unforgettable meal. Perfectly cooked and seasoned, it was a hit at our barbecue. Highly recommend!

Hillel Shepard

Techniques Required for Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

How to trim beef tenderloin: Use a sharp knife to remove excess fat and fold the thin tip end under to match the thickness of the rest of the roast. Tie with butcher's twine every 1½ to 2 inches to maintain shape. How to snip silverskin: Use scissors to cut the silverskin to prevent the roast from bowing during cooking. How to mix and rub seasoning: Combine olive oil, garlic, rosemary, thyme, black pepper, and salt, then rub the mixture over the roast to coat it evenly. How to build a charcoal fire: Arrange charcoal on one side of the grill and light it, or preheat all gas burners on high for 10 minutes. How to lubricate grill grate: Use tongs to hold an oil-soaked rag and rub it over the grill grate to prevent sticking. How to grill beef tenderloin: Place the beef on the hot grill rack, close the lid, and grill for about 5 minutes on each side until well-seared. How to use indirect grilling: Move the meat to the cool side of the charcoal grill or turn off the burner directly underneath the meat and set remaining burners to medium. How to check meat temperature: Insert a meat thermometer into the thickest section of the tenderloin and cook until it reaches 130 degrees for a rosy pink. How to rest meat: Let the meat rest for 15 minutes before carving to allow juices to redistribute.

How To Make Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Beef tenderloin is seasoned and coated with a mix of garlic, rosemary, and thyme then grilled to perfection to create a savory and incredibly tasty dish.

Preparation: 30 minutes

Cooking: 55 minutes

Total: 1 hour 25 minutes

Serves:

Ingredients

5ozwhole beef tenderloin
6tbspolive oil
8largegarlic cloves,minced
2tbspfresh rosemary,minced
1tbspdried thyme leaves
2tbspblack pepper,coarsely ground
1tbspsalt

Instructions

Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher’s twine, then keep tying the roast with twine every 1½ to 2 inches (to help the roast keep its shape).
Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs.
Place beef on hot rack and close lid; grill for about 5 minutes until well-seared. Turn meat and close lid; grill until well-seared on second side. This will take another 5 minutes.
Move meat to the charcoal grill’s cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium.
Cook for 45 to 60 minutes or until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, depending on tenderloin size and grill. Let meat rest for 15 minutes before carving.

Nutrition

Calories: 90.07kcal
Fat: 8.26g
Saturated Fat: 1.68g
Monounsaturated Fat: 5.39g
Polyunsaturated Fat: 0.75g
Carbohydrates: 1.88g
Fiber: 0.45g
Sugar: 0.04g
Protein: 2.49g
Cholesterol: 9.27mg
Sodium: 50.56mg
Calcium: 17.84mg
Potassium: 62.99mg
Iron: 0.62mg
Vitamin A: 1.06µg
Vitamin C: 1.12mg

Technique Tip for Grilling Beef Tenderloin with Herb-Garlic-Pepper Coating

When preparing the beef tenderloin, make sure to let it come to room temperature before grilling. This ensures even cooking throughout the meat. Additionally, when using the herb-garlic-pepper coating, allow the mixture to sit on the meat for at least 30 minutes to let the flavors penetrate deeply.

Time-Saving Tips for Making Grilled Beef Tenderloin

Prepare ingredients ahead: Mince garlic and chop rosemary in advance to save time during cooking.

Use pre-trimmed meat: Purchase a pre-trimmed beef tenderloin to skip the trimming step.

Preheat grill: Start preheating the grill while you prepare the herb-garlic-pepper coating.

Make the rub in bulk: Prepare a larger batch of the herb-garlic-pepper rub and store it for future use.

Rest meat properly: Use the resting time to prepare side dishes or clean up, making efficient use of your time.

Substitute Ingredients For Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating Recipe

whole beef tenderloin - Substitute with pork tenderloin: Pork tenderloin is a lean cut of meat that can be grilled similarly to beef tenderloin, offering a similar texture and flavor profile.
whole beef tenderloin - Substitute with portobello mushrooms: For a vegetarian option, portobello mushrooms provide a meaty texture and can absorb the herb-garlic-pepper coating well.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for grilling.
olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and also has a high smoke point, suitable for grilling.
garlic cloves - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the herbs and pepper in the coating.
garlic cloves - Substitute with garlic powder: Garlic powder can be used in a pinch, providing a concentrated garlic flavor without the need for fresh cloves.
fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used if fresh is unavailable, though it is more potent, so use about half the amount.
fresh rosemary - Substitute with fresh thyme: Fresh thyme offers a different but complementary herbaceous flavor that works well with garlic and pepper.
dried thyme leaves - Substitute with dried oregano: Dried oregano has a robust flavor that can stand in for thyme in the herb-garlic-pepper coating.
dried thyme leaves - Substitute with dried basil: Dried basil provides a sweet and slightly peppery flavor that can complement the other ingredients.
black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a substitute while maintaining the peppery notes.
black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used, though in smaller quantities due to its heat.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add moisture to the coating.
salt - Substitute with kosher salt: Kosher salt has larger grains and a purer flavor, making it a good alternative to regular table salt.

Presentation Ideas for Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Serve smaller portion sizes: Slice the beef tenderloin into medallions, ensuring each piece is uniform in size. This not only makes the dish look elegant but also allows for a perfect bite every time.
Use decoration: Garnish the plate with a sprig of fresh rosemary and a few whole black pepper corns. This adds a touch of color and hints at the flavors within the dish.
Add a sauce: Drizzle a reduction made from olive oil, garlic, and rosemary around the plate. This not only enhances the presentation but also adds an extra layer of flavor.
Incorporate texture: Add a side of crispy roasted potatoes or grilled vegetables. The contrast in texture will elevate the overall dining experience.
Use a clean plate: Ensure the plate is spotless before serving. Any smudges or drips can detract from the visual appeal of the dish.
Highlight the main ingredient: Position the beef tenderloin medallions as the focal point of the plate. Arrange them in a fan or a straight line to draw the eye.
Balance the colors: Use a variety of colors on the plate. For instance, a side of green beans or carrots can add vibrancy and make the dish more visually appealing.
Use height: Stack the beef tenderloin medallions slightly to give the dish some height. This adds dimension and makes the presentation more dynamic.
Finish with a touch of elegance: Sprinkle a pinch of sea salt flakes over the beef tenderloin just before serving. This adds a final touch of sophistication and enhances the flavor.

Essential Tools for Making This Beef Tenderloin Recipe

Sharp knife: Essential for trimming off excess fat and preparing the beef tenderloin.
Butcher's twine: Used to tie the roast and ensure it maintains its shape during cooking.
Scissors: Handy for snipping the silverskin to prevent the roast from bowing.
Mixing bowl: Useful for combining the olive oil, garlic, rosemary, thyme, pepper, and salt.
Tongs: Necessary for handling the meat and lubricating the grill grate with an oil-soaked rag.
Charcoal grill or gas grill: Required for grilling the beef tenderloin to perfection.
Oil-soaked rag: Used to lubricate the grill grate to prevent sticking.
Meat thermometer: Important for checking the internal temperature of the beef to ensure it reaches 130 degrees for a rosy pink finish.
Cutting board: Provides a stable surface for trimming and preparing the beef tenderloin.
Grill brush: Useful for cleaning the grill grate before cooking.
Timer: Helps keep track of the grilling and resting times to ensure perfect doneness.
Serving platter: Ideal for presenting the beautifully grilled beef tenderloin after it has rested.

How To Store and Freeze Grilled Beef Tenderloin

Let the grilled beef tenderloin cool to room temperature before storing or freezing. This will prevent condensation from forming and potentially causing freezer burn.
Wrap the cooled beef tenderloin tightly in plastic wrap, making sure to remove as much air as possible. Then, wrap it in a layer of aluminum foil for extra protection.
If storing in the refrigerator, place the wrapped tenderloin in an airtight container or resealable plastic bag. It will keep in the fridge for up to 4 days.
To freeze, place the wrapped tenderloin in a freezer-safe container or resealable plastic bag, removing as much air as possible. Label the container or bag with the date and contents.
Frozen grilled beef tenderloin will maintain its best quality for up to 3 months. However, it will remain safe to eat beyond that time, but the texture and flavor may start to deteriorate.
When ready to eat, thaw the frozen tenderloin in the refrigerator overnight. Do not thaw at room temperature, as this can promote bacterial growth.
To reheat, wrap the thawed tenderloin in foil and place it in a preheated 350°F (175°C) oven until it reaches an internal temperature of 165°F (74°C). Alternatively, you can slice the cold tenderloin and use it in salads, sandwiches, or other dishes.

How To Reheat Leftover Grilled Beef Tenderloin

Preheat your oven to 350°F (175°C). Place the leftover grilled beef tenderloin on a baking sheet and cover it loosely with aluminum foil. This method helps to retain the moisture and prevent the meat from drying out while reheating.
Heat the covered tenderloin in the oven for about 10-15 minutes, or until it reaches an internal temperature of 120°F (49°C) for medium-rare. Use a meat thermometer to ensure accurate temperature readings.
For a quicker reheating method, use a microwave. Place the leftover tenderloin on a microwave-safe plate and cover it with a damp paper towel. This helps to create steam and keep the meat moist during the reheating process.
Microwave the tenderloin on high power in 30-second intervals, checking the temperature after each interval. Be careful not to overheat the meat, as it can quickly become dry and tough.
If you have a sous vide machine, you can use it to reheat the leftover tenderloin. Place the meat in a vacuum-sealed bag and submerge it in a water bath set to 120°F (49°C) for medium-rare. This method ensures even reheating and helps to maintain the original texture and flavor of the herb-garlic-pepper coating.
Regardless of the reheating method you choose, allow the reheated tenderloin to rest for a few minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender dish.
To add extra flavor and moisture to the reheated tenderloin, brush it with a small amount of olive oil or melted butter before serving. You can also sprinkle some fresh herbs, such as rosemary or thyme, over the sliced meat for a burst of freshness.

Random Fact About Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

A unique aspect of this grilled beef tenderloin recipe is the use of a herb-garlic-pepper coating which not only enhances the flavor but also creates a delicious crust on the meat. This combination of rosemary, thyme, and garlic infuses the beef with aromatic flavors, making it a standout dish for any barbecue.

Is Making Grilled Beef Tenderloin at Home Cost-Effective?

This grilled beef tenderloin recipe, featuring a flavorful herb-garlic-pepper coating, is moderately cost-effective for a household. The primary expense is the beef tenderloin, which can be pricey. However, the other ingredients like olive oil, garlic, rosemary, and thyme are relatively affordable and often already in the pantry. For a household of 4, the approximate cost is around $40-$50. Overall Verdict: 7/10.

Is This Grilled Beef Tenderloin Recipe Healthy or Unhealthy?

The grilled beef tenderloin recipe is relatively healthy, considering the lean cut of meat and the use of herbs and spices for flavor. Beef tenderloin is a good source of protein, iron, and vitamin B12, which are essential for maintaining muscle mass, energy levels, and overall health. The herb-garlic-pepper coating adds flavor without relying on excessive salt or sugar.

However, there are a few aspects of the recipe that could be improved to make it even healthier:

Reduce the amount of olive oil used in the marinade to lower the overall calorie and fat content
Use a mixture of fresh and dried herbs to increase the nutritional value and antioxidant content
Serve the grilled tenderloin with a variety of colorful vegetables to add fiber, vitamins, and minerals to the meal

To further enhance the healthiness of this recipe, consider the following suggestions:

Marinate the beef tenderloin in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes to help tenderize the meat and infuse it with flavor
Grill the tenderloin over medium heat to prevent charring and the formation of harmful compounds
Let the meat rest for 5-10 minutes before slicing to allow the juices to redistribute, resulting in a more tender and flavorful dish
Serve the grilled tenderloin with a fresh salad of mixed greens, cherry tomatoes, and cucumber, dressed with a light vinaigrette
Pair the dish with a side of quinoa or brown rice for added fiber and complex carbohydrates

Editor's Opinion on This Grilled Beef Tenderloin Recipe

This recipe for grilled beef tenderloin with herb-garlic-pepper coating is a delightful blend of simplicity and sophistication. The combination of fresh rosemary, garlic, and black pepper creates a robust flavor profile that complements the tender beef perfectly. The method of searing followed by indirect grilling ensures a beautifully caramelized exterior while maintaining a juicy, rosy-pink interior. The resting period is crucial for redistributing the juices, resulting in a succulent and flavorful roast. Overall, this dish is an excellent choice for a special occasion or a gourmet backyard barbecue.

Enhance Your Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Imagine a creamy, velvety bed of potatoes infused with the rich, aromatic essence of roasted garlic. This side dish will perfectly complement the grilled beef tenderloin, adding a layer of comfort and warmth to your meal.

Grilled Asparagus with Lemon Zest: Picture asparagus spears, kissed by the grill's heat, and finished with a sprinkle of fresh lemon zest. The citrusy brightness will cut through the richness of the beef tenderloin, creating a harmonious balance of flavors.

Balsamic Glazed Brussels Sprouts: Envision Brussels sprouts caramelized to perfection with a tangy balsamic glaze. These little green gems will add a delightful crunch and a burst of sweet and savory notes to your main course.

Wild Mushroom Risotto: Think of a creamy risotto studded with earthy wild mushrooms. This luxurious side dish will bring a depth of flavor and a touch of elegance to your grilled beef tenderloin feast.

Cranberry Walnut Salad: Visualize a fresh, crisp salad featuring tart cranberries and crunchy walnuts. This vibrant side will add a refreshing contrast and a pop of color to your main course, making each bite a delightful experience.

Alternative Recipes Similar to Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Rosemary Garlic Lamb Chops: Indulge in the succulent flavors of lamb chops marinated with a blend of fresh rosemary, garlic, and olive oil. Grill to perfection for a tender and aromatic main course.

Herb-Crusted Pork Tenderloin: Savor the delightful combination of pork tenderloin coated with a mixture of thyme, rosemary, and black pepper. Roast until juicy and serve with a side of roasted vegetables.

Garlic Herb Butter Steak: Experience the rich taste of steak slathered in a homemade garlic and herb butter. Grill to your desired doneness and enjoy with a fresh salad or mashed potatoes.

Thyme and Rosemary Roasted Chicken: Delight in the classic flavors of roasted chicken infused with thyme and rosemary. Serve with a side of roasted root vegetables for a comforting meal.

Peppercorn Crusted Beef Ribeye: Relish the robust taste of beef ribeye encrusted with crushed black peppercorns and seared to perfection. Pair with a creamy horseradish sauce and grilled asparagus.

Appetizer and Dessert Pairings for Grilled Beef Tenderloin

Appetizers:

Stuffed Mushrooms: Elevate your appetizer game with these Stuffed Mushrooms. Imagine large, juicy mushrooms filled with a savory mixture of cream cheese, garlic, and herbs. The creaminess of the cheese pairs perfectly with the earthy flavor of the mushrooms. Add a touch of crunch with some breadcrumbs on top, and bake until golden brown. These little bites are sure to impress your guests and set the stage for a memorable meal.

Bruschetta: Kick off your meal with a classic Bruschetta. Start with slices of toasted baguette, rubbed with garlic and drizzled with olive oil. Top with a vibrant mixture of diced tomatoes, fresh basil, and a splash of balsamic vinegar. The crispiness of the bread combined with the freshness of the toppings creates a delightful contrast in textures and flavors. This simple yet elegant appetizer is a perfect way to whet your guests' appetites.

Desserts:

Chocolate Lava Cake: Imagine a rich, molten chocolate center encased in a delicate, cake shell. This dessert offers a delightful contrast between the warm, gooey chocolate filling and the slightly crisp exterior. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the intense chocolate flavor. A sprinkle of powdered sugar and a few fresh berries add a touch of elegance and a burst of freshness.

Tiramisu: Transport your taste buds to Italy with this classic coffee-flavored dessert. Layers of espresso-soaked ladyfingers are interspersed with a creamy mascarpone mixture, creating a harmonious blend of flavors and textures. A dusting of cocoa powder on top adds a hint of bitterness that perfectly complements the sweetness of the cream. For an extra touch, consider adding a splash of coffee liqueur to the espresso for a more intense flavor.

Why trust this Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating Recipe:

This recipe for grilled beef tenderloin is a surefire way to impress your guests with minimal effort. The herb-garlic-pepper coating infuses the beef with rich, savory flavors, while the grilling technique ensures a perfectly seared exterior and a juicy, tender interior. Using fresh rosemary and garlic elevates the dish, making it both aromatic and delicious. Trust this recipe for a restaurant-quality meal right at home.

If you're eager to discuss this delectable Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating Recipe further, head over to our Recipe Sharing forum and share your experiences, tips, and any creative twists you've put on this classic dish.

FAQ:

How do I know when the beef tenderloin is done cooking?

I use a meat thermometer to check the internal temperature. For a rosy pink center, I aim for 130 degrees Fahrenheit in the thickest part of the meat.

Can I use dried rosemary instead of fresh rosemary?

Yes, you can substitute dried rosemary if you don't have fresh. Just keep in mind that dried herbs are more concentrated, so you might want to use a bit less.

What if I don't have a charcoal grill?

No worries! You can use a gas grill instead. Just follow the instructions for turning off the burner directly underneath the meat and adjusting the remaining burners to medium.

How long should I let the meat rest before carving?

I let the meat rest for about 15 minutes before carving. This helps the juices redistribute, making the meat more tender and flavorful.

Can I prepare the herb-garlic-pepper coating in advance?

Absolutely! You can mix the oil, garlic, rosemary, thyme, pepper, and salt ahead of time. Just store it in an airtight container until you're ready to use it.