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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, perfect for an American dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 16 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. In a small bowl, combine rosemary, garlic, pepper, salt, and olive oil to form a paste.
  2. Pat the tenderloin dry. Massage the herb-garlic-pepper paste all over.
  3. Preheat the grill: one side high heat (450°F–500°F), other side medium-low.
  4. Sear tenderloin over direct heat for 2–3 minutes per side until crust forms.
  5. Move to indirect heat, cover, and grill until internal temperature reaches 130°F (30–40 minutes).
  6. Let rest, tented, for 15 minutes before slicing.
  7. Slice into 1-inch medallions and serve warm.
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