Description

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.

Ingredients

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.

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Instructions

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.
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.
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.
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.
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.
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.
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.