Herb-Crusted Grilled Beef Tenderloin: A Juicy American Classic

Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

This grilled beef tenderloin is served rosy pink and seasoned with a rosemary, garlic, and black pepper rub that creates a gorgeous crust on the beef tenderloin. Juicy, tender, and bursting with savory flavor, it’s the star of any American dinner table.

Why You’ll Love This Beef Tenderloin Recipe

• Perfectly Pink Inside: Achieve that ideal medium-rare edge-to-edge.
• Herb-Garlic Flavor: Fresh rosemary and garlic deliver aromatic depth.
• Crisp Peppery Crust: Coarsely ground black pepper seals in juices.
• Entertainer’s Dream: Feed a crowd with minimal fuss.

Whether you’re a seasoned griller or a home cook trying something new, this recipe transforms an elegant cut into a mouthwatering masterpiece.

Ingredients for Grilled Beef Tenderloin

• 1 (5 pound) whole beef tenderloin, trimmed and tied
• 2 tablespoons fresh rosemary, finely chopped
• 6 cloves garlic, minced
• 2 tablespoons coarsely ground black pepper
• 2 tablespoons kosher salt
• ¼ cup extra-virgin olive oil

How to Grill the Perfect Beef Tenderloin

1. Prep the Rub: In a small bowl, combine rosemary, garlic, pepper, salt, and olive oil. Stir into a paste.
2. Season the Meat: Pat the tenderloin dry. Massage the herb-garlic-pepper paste all over, covering every surface.
3. Preheat the Grill: Heat one side to high (450°F–500°F) and leave the other on medium-low for indirect cooking.
4. Sear Over Direct Heat: Place tenderloin over the hot zone for 2–3 minutes per side, until a deep crust forms.
5. Move to Indirect Heat: Transfer to the cooler side, cover, and grill until internal temperature reaches 130°F for medium-rare (about 30–40 minutes).
6. Rest Before Slicing: Tent loosely with foil and let rest 15 minutes to redistribute juices.
7. Slice & Serve: Cut into 1-inch thick medallions and serve warm.

Serving Suggestions & Storage Tips

Serving Ideas

• Pair with garlic mashed potatoes or roasted seasonal vegetables.
• Drizzle with a simple red wine pan sauce or herbed butter.

Make-Ahead & Leftovers

• Advance Prep: Season the tenderloin up to 24 hours in advance for deeper flavor.
• Storage: Refrigerate slices in an airtight container for up to 3 days.
• Reheat: Warm gently in a 300°F oven, covered, to retain juiciness.

Total Time: 1 h 25 m | Prep: 15 m | Cook: 1 h 10 m

Yield: 16 servings | Rating: 4.9 (206 reviews)

Enjoy every bite of this mouthwatering beef tenderloin.