This beef tenderloin is marinated in rosemary, thyme, and garlic before being grilled to a bright pink color.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 16 |
Ingredients
- 1 (5 pound) whole beef tenderloin
- 8 large garlic cloves, minced
- 6 tablespoons olive oil
- 2 tablespoons minced fresh rosemary
- 2 tablespoons coarsely ground black pepper
- 1 tablespoon dried thyme leaves
- 1 tablespoon salt
Instructions
- Use a sharp knife or scissors to remove silverskin and trim excess fat from tenderloin. Fold the thinner end under to approximate the thickness of the rest of the roast and tie with butcher’s twine to secure. Tie tenderloin in 1 1/2- to 2-inch intervals to help it keep its shape during cooking.
- Mix together garlic, oil, rosemary, pepper, thyme, and salt in a small bowl; rub over tenderloin to coat. Let sit while you preheat the grill.
- Light a charcoal fire in one half of a charcoal grill or preheat a gas grill to high for 10 minutes and lightly oil the grate.
- Place tenderloin on the hot grill and close the lid. Grill until well-seared, about 5 minutes. Flip and repeat on the other side.
- Move tenderloin to the cool side of the charcoal grill, or if using a gas grill, turn off the burner directly underneath the tenderloin and turn the remaining one or two burners (depending on grill style) to medium. Cook until rosy pink and a meat thermometer inserted in the thickest section registers 130 degrees F (54 degrees C), 45 to 60 minutes. Cook time will depend on tenderloin size and grill.
- Let tenderloin rest 15 minutes before carving.
Nutrition Facts
| Calories | 509 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 0 g |
| Protein | 34 g |
| Saturated Fat | 15 g |
| Sodium | 478 mg |
| Sugars | 0 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is awesome. Perfection Thank you!
This recipe was “as advertised”. We followed the directions, and the flavor was fantastic. Our only adjustment was the time we cooked our tenderloin. Ours cooked much faster on our charcoal grill. Fortunately, using the meat thermometer keeps you on top of this, so it came out beautifully . . . just sooner than expected.
Came out just right, tender and succulent. If you follow this and use a digital thermometer, you really can’t go wrong. I chopped some shallot into the rub. Thanks for such good direction!
Perfect. We also used a meat thermometer to make sure we had it timed correctly.
Came out fantastic on Big Green Egg. Looking forward to next time already.
This was very tasty. My only issue is the rub did get very burned- not inedible but it did cause some flair ups in the grill. It made the tough cut of London Broil pretty darn good.
Could not have been more delicious! Also very easy to make. Cooked a 4 lb chateaubriand toast on a gas grill under indirect heat (after initial searing), and the only thing I changed was to forego the 9 cloves of garlic.A definite keeper!
This was an excellent recipe! there was 7 of us eating- and very little left over. the meat was tender as could be. The flavor was excellent! everyone ranted and raved about how good it was. everyone agreed it was Resturant worthy. We cooked this on a gas grill while camping out. I made this exactly as written for all ingredients, cooked it on hi for 5 min, each side. only difference I made was b/c the grill was a tailgater grill, we used a grilling mat after searing to keep it from burning and only cooked it for 20 minutes on med/low heat. It turned out perfect. I did put a few Pat’s of butter on top to melt while it was resting. Excellent!!
Simple. Fantastic.
This is my go to recipe for tenderloin. I don’t follow measurements exactly but I also don’t add or subtract ingredients. Today is my 5th time making it. Thank you!
Marinated tenderloin over night. Used a grilling thermometer to make sure it was at the preferred doneness. Everything turned out perfectly and everyone loved it! Wouldn’t change a thing.
Just a simple yet fabulous recipe. Make sure you remove the silverskin and trim the fat in prep. Seared on my grill 5 minutes on high each side, then turned off 2 of the heat sources and grilled indirect heat at 325 degrees for 40 minutes the meat was absolutely perfect.
Loved the herbs and it turned out extremely tender
I have made this several times and it is always delicious!
Absolutely delicious. Will definitely make again.
Fantastic! I now also use it on thicker steaks and it really pops. Many compliments whether I am making tenderloin or just some thick ribeyes… I use fresh thyme and I reduce the salt by half and it comes out great!
I made this using 1/2 recipe ,as there is only 2 of us. Husband loved it, came out nice and pink in the middle and “crunchy” on the outside. I did cut down the garlic to about 2 cloves.
Oh my it came out nice an rosy pick from top to bottom. My guest really enjoyed it I used an applewood charcoal an hickory chips came out awesome!!!
Oh my it came out nice an rosy pick from top to bottom. My guest really enjoyed it I used an applewood charcoal an hickory chips came out awesome!!!
Excellent
Amazing! I made my own spice rub. I followed the technique written in this recipe and it’s spot on!! Definitely clean the beef as instructed by removing the gray skin, the first time I made beef tenderloin I did not do that & the meat was tough. Tying the beef is also key. This was melt in your mouth! Thank you for the wonderful recipe.