Herbed Grilled Beef Tenderloin
Elevate your next backyard barbecue with this Herbed Grilled Beef Tenderloin recipe, a show-stopping centerpiece that combines succulent, perfectly grilled beef with the fresh flavors of a robust herb marinade. This tenderloin is infused with the earthy goodness of chopped rosemary, thyme, and parsley, blended with olive oil, garlic, and a touch of salt and pepper for a mouthwatering crust. Grilled to juicy perfection and topped with melting butter for a rich finish, this dish strikes the perfect balance between simplicity and sophistication. Ready in just 50 minutes, it’s ideal for gatherings or an indulgent dinner, pairing beautifully with roasted vegetables, a vibrant salad, or creamy mashed potatoes. Make your meal unforgettable with this easy yet impressive recipe! Keywords: grilled beef tenderloin, herbed beef marinade, barbecue main course.
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Recipe Information
Ingredients
- 2 pounds Beef tenderloin
- 3 tablespoons Olive oil
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 1 tablespoon Fresh parsley, chopped
- 4 Garlic cloves, minced
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper, freshly ground
- 2 tablespoons Butter, unsalted
Instructions
Preheat your grill to medium-high heat (around 400°F to 450°F). Clean and oil the grill grates to prevent sticking.
In a small bowl, mix together the olive oil, chopped rosemary, chopped thyme, chopped parsley, minced garlic, kosher salt, and freshly ground black pepper to create the herb marinade.
Pat the beef tenderloin dry with paper towels. Rub the herb marinade generously all over the tenderloin, ensuring it is well coated.
Allow the seasoned tenderloin to sit at room temperature for 15 minutes to let the flavors infuse.
Place the tenderloin on the preheated grill. Close the grill lid and cook for about 15 minutes, turning occasionally to achieve an even sear and crust on all sides.
Lower the grill heat to medium or move the tenderloin to indirect heat. Continue cooking for an additional 10–15 minutes, checking the internal temperature with a meat thermometer. For medium-rare, aim for 130°F; for medium, aim for 140°F.
Once the desired doneness is reached, remove the tenderloin from the grill and immediately place 2 tablespoons of unsalted butter on top of the meat. Tent the tenderloin loosely with aluminum foil and let it rest for 10 minutes to allow the juices to redistribute.
Slice the tenderloin into thick medallions and serve warm. Pair it with roasted vegetables, a fresh salad, or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
2392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.0 g | 179% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 897 mg | 299% | |
| Sodium | 4510 mg | 196% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.1 g | ||
| Protein | 278.1 g | 556% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 192 mg | 15% | |
| Iron | 34.0 mg | 189% | |
| Potassium | 3640 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
