A whole grilled beef tenderloin, partially sliced on a wooden cutting board with a knife, meat fork, and twine beside it.

This grilled beef tenderloin with herbed compound butter is rich, tender, incredibly flavorful, and well worth the splurge. Simply slice it into medallions or steaks later on cooking. Here'south how to grill ithis unabashed indulgence.

Adjusted from Melissa Hamilton | Christopher Hirsheimer | Culvert Business firm Cook Something | Voracious, 2019

This grilled whole beef tenderloin with herbed compound butter speaks to lovers of simple things done exceptionally well. A elementary rub, a memorable herb-flecked butter, and a failproof grilling technique is all information technology takes. Although the beef may be a impact pricey, information technology's worth every penny. It feeds a oversupply, is easy to cook, and the tenderness and sense of taste rival anything you'd experience at an overpriced restro but at domicile. As one of our testers who fabricated this explained, "Skip the stuffy steakhouse, take hold of a nice canteen of red, and stay in your PJs."–Angie Zoobkoff

Grilled Beef Tenderloin

A whole grilled beef tenderloin, partially sliced on a wooden cutting board with a knife, meat fork, and twine beside it.

You'll desire to double the chemical compound butter recipe for this grilled beef tenderloin considering of its fresh and savory notes.

Prep 30 mins

Cook 40 mins

Total 1 hour 30 mins

10 to 12 servings

1090 kcal

For the compound herb butter

  • 2 sticks (8 oz) salted butter room temperature
  • ane/ii cup chopped fresh herbs such as rosemary, sage, and thyme
  • 1 small shallot finely chopped
  • 1 garlic clove finely chopped (optional)
  • Kosher common salt and freshly ground black pepper

For the grilled beef tenderloin

  • 1 (half-dozen-to 7-pound) whole beef tenderloin*
  • i tablespoon actress-virgin olive oil or more than, if needed
  • 2 tablespoons coarsely ground blackness pepper or more, to taste
  • Kosher salt

Make the compound herb butter

  • In a medium basin, beat the butter with a wooden spoon until creamy and smooth.

  • Add the herbs, shallot, and garlic, if using. Season the butter with salt and black pepper and stir until well combined.

Make the grilled beef tenderloin

  • Pat the tenderloin dry with newspaper towels. Using a abrupt knife, trim any fat. Slide the bract nether the long silverish membrane and remove it.

  • Fold near 6 inches (fifteen cm) of the thin flap end of the meat under the residual of the tenderloin to get in about equally thick as the rest of the filet and ensure even cooking. Tie the tenderloin with kitchen string at 3-inch (8-cm) intervals.

  • Rub the tenderloin all over with oil. Rub with pepper, pressing it into the meat, and flavor with salt.

    You can cover and air-condition the tied tenderloin for up to 36 hours before grilling. Let the tenderloin rest at room temperature for 1 hour earlier grilling.

  • Prepare a medium-hot charcoal or gas grill for indirect grilling. Grill the beef over the hottest office of the grill, turning information technology every few minutes then a slightly charred crust develops all over, xx to 25 minutes.

  • Carefully move the tenderloin to the cooler side of the grill and cook until a thermometer inserted in the thickest part of the meat registers 120°F (49°C) for rare and 130°F (54°C) for medium-rare, vii to 12 minutes.

  • Let the beefiness rest on a cutting lath for at least 20 minutes. Snip off the string, slice the meat, and serve on a platter, or plated and topped with a smear of compound herb butter. (Leftovers can be covered and refrigerated for upward to 3 days and are mighty lovely served cold.)

*Why is my beef tenderloin tough?

Beef tenderloin is i of the tenderest cuts of beef and, in general, should be pretty easy to grill. Merely...information technology can happen to the best of us, right? Tenderloin is a pretty lean cut of meat and you shouldn't grill it willy-nilly and hope for the best. Keep an center on the temperature and the time it'south been on the grill and you should be just fine. Rare to barely medium is the nearly mutual mode to go. Cook information technology by 145°F and you might only stop upwards with a slab of beefiness-flavored charcoal. Our preferred temp is about 125°F.

Serving: ane portion, ~10 ounces Calories: 1090 kcal (55%) Carbohydrates: two g (i%) Protein: 50 g (100%) Fatty: 98 grand (151%) Saturated Fat: 48 k (300%) Trans Fatty: 1 g Cholesterol: 288 mg (96%) Sodium: 572 mg (25%) Potassium: 880 mg (25%) Cobweb: one g (4%) Sugar: 1 m (one%) Vitamin A: 1393 IU (28%) Vitamin C: iv mg (v%) Calcium: 41 mg (iv%) Fe: vii mg (39%)

Recipe Testers' Reviews

Originally published May 24, 2020

Recipe © 2019 Melissa Hamilton & Christopher Hirsheimer. Photo © 2019 Christopher Hirsheimer. All rights reserved. All materials used with permission.

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