Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Introduction

Craving a show-stopping, melt-in-your-mouth dish that’s perfect for a crowd? What if you could create Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating in just 1.5 hours, with a juicy, rosy-pink center and a fragrant, herb-crusted exterior? This recipe, inspired by your love for bold, savory dishes like Pistachio Crusted Rack of Lamb and Amazing Spicy Grilled Shrimp, delivers a gourmet meal ideal for holiday feasts, barbecues, or special gatherings. With its robust garlic-rosemary-thyme rub, it’s both impressive and surprisingly simple to grill. Ready to fire up the grill and sear some magic? Let’s get cooking!

Overview

Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating is a main dish featuring a whole beef tenderloin coated in a garlic, rosemary, thyme, and black pepper rub, seared over high heat, and finished on a cooler grill zone for a tender, medium-rare finish. What makes it special? The bold herb crust locks in juices, while the grilling method ensures a smoky, charred exterior and a succulent interior. This recipe takes about 1.5 hours (20 minutes prep, 60 minutes cooking, 15 minutes resting) and serves 16, making it perfect for large gatherings or meal prep with leftovers.

• Time Requirement: 1.5 hours (20 minutes prep, 60 minutes cooking, 15 minutes resting)
• Difficulty Level: Moderate (suitable for confident beginners with grilling experience)
• Servings: 16 servings (about 4–5 oz per serving)

Essential Ingredients

The magic of Grilled Beef Tenderloin lies in its high-quality, flavorful ingredients. Here’s what you’ll need and why each one matters:

For the Tenderloin

• Whole Beef Tenderloin (5 lb): A premium, lean cut that’s tender and flavorful, ideal for grilling to medium-rare.
• Olive Oil (6 tbsp): Moistens the herb rub and promotes a golden sear.
• Garlic (8 large cloves, minced): Infuses bold, aromatic savoriness.
• Minced Fresh Rosemary (2 tbsp): Adds earthy, pine-like flavor.
• Coarsely Ground Black Pepper (2 tbsp): Provides a bold, spicy crust.
• Dried Thyme Leaves (1 tbsp): Contributes subtle, savory depth.
• Salt (1 tbsp): Enhances the beef’s natural flavor and crust.

Substitutions and Variations

• Beef Tenderloin: Swap with a smaller tenderloin (3–4 lb, adjust cooking time to 35–50 minutes) or filet mignon steaks (grill 4–6 minutes per side for medium-rare).
• Olive Oil: Use avocado oil or grapeseed oil for high-heat grilling.
• Garlic: Replace with 2 tsp garlic powder for a milder flavor, but fresh is best.
• Rosemary: Substitute with 2 tbsp fresh thyme or 1 tbsp dried rosemary for a different herbaceous note.
• Black Pepper: Use cracked peppercorns or reduce to 1 tbsp for less spice; add 1 tsp smoked paprika for smokiness, inspired by your Cajun Grilled Chicken.
• Thyme: Swap with dried oregano or herbes de Provence for a broader herb profile.
• Vegetarian/Vegan: Not easily adaptable due to beef; consider portobello mushrooms with the same rub (grill 5–7 minutes per side).
• Gluten-Free: Naturally gluten-free; ensure all spices are gluten-free certified.
• Low-Sodium: Reduce salt to 1 tsp and add 1 tsp onion powder for flavor.

Optional Additions

• Herbs: Mix 1 tbsp fresh parsley or sage into the rub, inspired by your Mediterranean Chicken Pasta Salad.
• Spice: Add ½ tsp cayenne or chili powder to the rub, echoing your Amazing Spicy Grilled Shrimp.
• Butter: Brush with 1 tbsp melted butter after grilling for richness, inspired by your Curry Stand Chicken Tikka Masala Sauce.

Step-by-Step Instructions

Making Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating is straightforward with a trimming, rubbing, and two-zone grilling process. Follow these instructions for perfect results every time:

1. Gather and Prep:
   • Gather all ingredients: 5 lb beef tenderloin, 8 garlic cloves, 6 tbsp olive oil, 2 tbsp rosemary, 2 tbsp black pepper, 1 tbsp thyme, and 1 tbsp salt.
   • Mince garlic and rosemary finely for even coating.
   • Tip: Prep ingredients while the grill preheats to save time; use a sharp knife for mincing.
2. Trim and Tie the Tenderloin:
   • Using a sharp knife or scissors, remove the silverskin (tough, silvery membrane) and excess fat from the 5 lb tenderloin.
   • Fold the thinner end (tail) under to match the thickness of the roast and secure with butcher’s twine.
   • Tie the tenderloin at 1½- to 2-inch intervals to maintain a uniform shape during cooking.
   • Tip: Trim carefully to avoid cutting meat; tie snugly but not too tight to keep shape.
3. Apply the Herb Rub:
   • In a small bowl, mix 8 minced garlic cloves, 6 tbsp olive oil, 2 tbsp minced fresh rosemary, 2 tbsp coarsely ground black pepper, 1 tbsp dried thyme leaves, and 1 tbsp salt until combined.
   • Rub the mixture evenly over all sides of the tenderloin, pressing to adhere.
   • Let the tenderloin sit at room temperature for 15–20 minutes while preheating the grill.
   • Tip: Coat thoroughly for maximum flavor; let sit to allow flavors to penetrate slightly.
4. Preheat the Grill:
   • For a charcoal grill, light a fire in one half of the grill, creating a hot zone and a cool zone; let coals burn until covered with white ash (about 10 minutes).
   • For a gas grill, preheat to high (450–500°F/230–260°C) for 10 minutes and lightly oil the grate with a paper towel dipped in oil.
   • Tip: Use a grill brush to clean grates; oiling prevents sticking.
5. Sear the Tenderloin:
   • Place the tenderloin on the hot side of the grill (or high heat for gas) and close the lid.
   • Grill for about 5 minutes until well-seared and golden-brown.
   • Flip and sear the other side for another 5 minutes.
   • Tip: Avoid moving the tenderloin too much during searing to ensure grill marks; use tongs for flipping.
6. Finish on Low Heat:
   • Move the tenderloin to the cool side of the charcoal grill (no coals underneath) or, for a gas grill, turn off the burner directly under the tenderloin and reduce remaining burners to medium (about 350°F/175°C).
   • Close the lid and cook until the internal temperature in the thickest part reaches 130°F (54°C) for medium-rare, 45–60 minutes, depending on tenderloin size and grill heat.
   • Tip: Use an instant-read thermometer for accuracy; check at 40 minutes to avoid overcooking.
7. Rest and Serve:
   • Transfer tenderloin to a cutting board and let rest for 15 minutes to allow juices to redistribute.
   • Remove twine and slice into ½-inch thick medallions.
   • Serve hot with sides like mashed potatoes, grilled asparagus (inspired by your Pistachio Crusted Rack of Lamb), or a chimichurri sauce, and a drink like red wine (e.g., Cabernet Sauvignon) or sparkling water.
   • Garnish with fresh rosemary sprigs (optional) for elegance.
   • Tip: Slice against the grain for tenderness; serve immediately for the best texture.

Assembly

Assembling Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating is about creating a juicy, flavorful roast with a fragrant, herb-crusted exterior for a dish that’s as impressive as it is delicious. Here’s how to make it look and taste incredible:

• Layer Thoughtfully: Trim and tie tenderloin for even cooking, then coat with a robust herb rub and grill for a smoky, charred finish.
• Preparation Tips:
  • Trim silverskin completely to ensure tenderness; tie securely to maintain shape.
  • Apply rub generously and press to adhere; let sit to enhance flavor absorption.
  • Use two-zone grilling to achieve a seared crust and tender interior; monitor temperature closely for desired doneness.
• Presentation Tips:
  • Serve sliced medallions fanned on a platter to showcase the rosy-pink center and herb-flecked crust.
  • Garnish with a sprig of rosemary or a drizzle of olive oil for a gourmet, restaurant-quality look, inspired by your Pistachio Crusted Rack of Lamb.
  • Pair with a holiday feast, barbecue, or special gathering for a complete dining experience, perfect for beef lovers or gourmet enthusiasts.
  • Arrange slices over a bed of greens or roasted veggies to highlight the juicy meat and crust for visual appeal.

Storage and Make-Ahead Tips

Grilled Beef Tenderloin is best fresh but can be prepped or stored with these tips to maintain quality:

• Make-Ahead:
  • Trim and tie tenderloin up to 1 day ahead, wrap tightly, and refrigerate; pat dry before rubbing.
  • Prepare herb rub (without oil) up to 2 days ahead, store in an airtight container at room temperature; add oil fresh.
  • Rub tenderloin up to 4 hours ahead, refrigerate, and bring to room temperature before grilling.
  • Tip: Keep tenderloin and rub separate until ready to coat to preserve freshness; allow 20 minutes to warm before grilling.
• Storage:
  • Store leftover tenderloin in an airtight container in the refrigerator for up to 4 days.
  • Reheat in a 300°F (150°C) oven for 10–12 minutes, wrapped in foil with a splash of broth, or serve cold in salads or sandwiches.
  • Tip: Store with any juices to maintain moisture; consume within 4 days for best quality.
• Freezing:
  • Freeze cooked tenderloin (whole or sliced) for up to 3 months; wrap tightly in plastic wrap and foil to prevent freezer burn.
  • Freeze raw, trimmed tenderloin for up to 6 months; thaw in the refrigerator overnight and rub fresh before grilling.
  • Thaw frozen cooked tenderloin in the refrigerator and reheat gently in the oven.
  • Tip: Label containers with dates; freeze in portions for easy reheating; grill fresh for best crust texture after thawing raw meat.

Recipe Variations

Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating is versatile and fun to customize, drawing from your interest in bold, savory dishes like Pistachio Crusted Rack of Lamb and Amazing Spicy Grilled Shrimp. Here are some creative twists to try:

• Spicy Herb Tenderloin: Add 1 tsp red pepper flakes or ½ tsp cayenne to the rub, inspired by your Amazing Spicy Grilled Shrimp.
• Chimichurri Tenderloin: Serve with a chimichurri sauce (parsley, garlic, olive oil, vinegar), echoing your Mediterranean Chicken Pasta Salad.
• Coffee-Rubbed Tenderloin: Mix 1 tbsp ground coffee with the rub for a smoky, bold crust, inspired by your Scott Hibb’s Whisky Grilled Baby Back Ribs.
• Low-Sodium Tenderloin: Reduce salt to 1 tsp and add 1 tsp smoked paprika for flavor.
• Gluten-Free Tenderloin: Naturally gluten-free; ensure all spices are gluten-free certified.
• Garlic-Butter Tenderloin: Brush with 2 tbsp garlic-infused melted butter after grilling, inspired by your Curry Stand Chicken Tikka Masala Sauce.

Safety and Tips

Preparing this dish requires some care for a safe and successful result:

• Handle Ingredients Safely: Handle raw beef with clean utensils to avoid cross-contamination; ensure tenderloin is fresh with a bright red color and no odor.
• Cook Safely: Cook to an internal temperature of at least 130°F (54°C) for medium-rare; use a thermometer to avoid under- or overcooking.
• Prep Safely: Use a sharp knife to trim silverskin and mince garlic; stabilize cutting board to prevent slipping.
• Grill Safely: Keep a spray bottle of water for flare-ups; use long tongs to handle hot tenderloin; never leave grill unattended.
• Clean Up Spills: Wipe oil, garlic, or herb spills immediately with a damp cloth; wash skillet and cutting board in hot, soapy water to remove residue.
• Food Safety: Refrigerate leftovers within 2 hours of cooking to prevent bacterial growth; consume within 4 days to ensure quality.

Nutritional Information

Per serving (based on 16 servings, about 4–5 oz):

• Calories: ~350 kcal
• Protein: ~30 g
• Fat: ~25 g
• Carbohydrates: ~2 g
• Sugar: ~0 g
• Fiber: ~1 g Note: Values are approximate and vary based on tenderloin fat content and oil usage. Trimming fat or using less oil reduces fat and calories.

Conclusion

You’re now ready to create Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating that’s as juicy as it is flavorful! This 1.5-hour recipe, tailored to your love for bold, savory dishes like Pistachio Crusted Rack of Lamb and Amazing Spicy Grilled Shrimp, is perfect for holiday feasts, barbecues, or special gatherings. With its tender beef and aromatic herb crust, this dish is a guaranteed crowd-pleaser. Feel free to tweak the spices, sides, or sauces to make it your own. Fire up that grill, sear that tenderloin, and enjoy every smoky, herb-infused bite. Happy grilling, and savor the gourmet bliss!

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FAQs

1. Can I use a smaller tenderloin?
Yes! Use a 3–4 lb tenderloin, reduce rub proportionally (e.g., 4 tbsp oil, 1½ tbsp pepper), and grill for 35–50 minutes to 130°F (54°C).

2. Is this dish very spicy?
The 2 tbsp black pepper adds a bold, moderate kick. Reduce to 1 tbsp or use finely ground pepper for milder flavor; add cayenne for extra heat, inspired by your Cajun Grilled Chicken.

3. Can I make this vegan?
Not easily due to beef; try a whole cauliflower head with the same rub, grill 20–25 minutes, for a similar crusty effect.

4. Why is my tenderloin overcooked?
Skipping the thermometer or high grill heat can cause this. Check at 40 minutes, aiming for 125–130°F (52–54°C); rest to finish cooking.

5. Can I make this ahead?
Yes! Trim, tie, and rub tenderloin 4 hours ahead, refrigerate; prepare rub (without oil) 2 days ahead. Grill fresh for best crust.

6. How do I pick a good tenderloin?
Choose a 5 lb tenderloin with a bright red color, firm texture, and minimal fat; ensure it’s trimmed or trim silverskin yourself.

7. Can I prep this for meal prep?
Yes! Cook and store in the fridge for 4 days; reheat in the oven or slice cold for salads; freeze cooked or raw for 3–6 months.

8. What’s the best way to store leftovers?
Store in an airtight container in the fridge for 4 days; reheat with broth in the oven; freeze cooked or raw tenderloin for 3–6 months.