Grilled Beef Tenderloin Roast Recipe with a Fresh Herb Crust

This is a grilled beef tenderloin recipe made with a fresh herb crust that is seared over the grill. The beef tenderloin turns out so tender and juicy.

Beef tenderloin on a cutting board, an orangish red espangole sauce in a bowl, and two pieces of sliced beef sitting next to the beef tenderloin

I’m finding this is the best beef tenderloin recipe! It turns out incredibly tender and juicy we didn’t even need a sharp knife to eat it.

By adding olive oil and freshly chopped herbs to the outside it sears a nice crust on it.

Beef tenderloin is the most tender cut of beef and therefore an expensive cut of meat, but is great for a special occasion like Christmas dinner. 

I found mine at Sam’s Club for $134. It was 7.5 pounds with fat still on it. I trimmed the beef tenderloin and that brought it down to 6 pounds.

If you compare that to the same amount in 8-ounce individual steaks of filet mignon at $19.99/lb at my local grocery store, the whole tenderloin is by far the better bargain.

Beef tenderloin on a cutting board with two slices next to it, a bowl of reddish orange espangole sauce

Ingredients

  • Whole Beef Tenderloin
  • Thyme Sprigs
  • Rosemary Sprigs
  • Parsley Sprigs
  • Olive Oil
  • Butcher’s Twine

How Much Beef Tenderloin Per Person

Most steakhouses and restaurants offer 6 or 8-ounce beef tenderloin steaks for an individual serving. There are about 10-12 servings in a 6-pound beef tenderloin, depending on the portions and appetites of your guests.

When we serve it, most of us like to take two 1″ slices of beef that weigh 3 ounces each.

How to Trim and Tie a Beef Tenderloin

The best way to see how to trim a beef tenderloin is by watching. I found this video of trimming to show it best.

To see how to tie the beef tenderloin the same way I did check out this video that shows you how to tie butcher’s twine around a beef tenderloin.

How to Grill Beef Tenderloin

  • Trim the tenderloin of any excess fat and silver skin if not already done so.
  • Remove leaves from sprigs of thyme, rosemary, and parsley. Finely chop all of the fresh herbs together.
  • Rub olive oil all over the outside of the tenderloin then rub the herbs all over.
Beef tenderloin with green fresh herbs rubbed on with butcher's twine wrapped around it sitting on a white cutting board
  • All tenderloins tend to have a thicker end and a thinner end. Fold the thinner end in so that the entire length of the tenderloin has the same thickness for even cooking.
  • Use butcher’s twine to tie the tenderloin in place and keep it unified during grilling.
  • Preheat the gas grill to 325 degrees Fahrenheit. Turn off one side of the grill and carefully oil that side of the grill grates.
  • I like to soak a paper towel with canola oil and hold it with tongs to coat the grill grates – be careful!
Raw beef tenderloin on a grill
  • Add the beef tenderloin to that side so it has indirect heat during the cooking process. Cook for 45-60 minutes, rotating as needed, until it reaches 125 degrees Fahrenheit using an internal meat thermometer. The best way to check the internal temperature is by a digital thermometer.
Cooked beef tenderloin on a grill with an internal meat thermometer poking out of the bottom end of the meat
  • Once it’s reached an internal temperature of 125 degrees Fahrenheit, turn the lit side of the grill on high. Place the beef tenderloin on the lit side of the grill and cook for 8-10 minutes uncovered, flipping as needed to give it a good sear.
  • This gets the beef tenderloin to a medium rare. You will need to cook it longer if that is not your desired temperature.
  • Remove from heat and let the meat rest for 15 minutes before slicing.
Sliced beef tenderloin with fresh herbs on top

What to Serve with Beef Tenderloin

Beef tenderloin pairs well with a variety of side dishes. Here are some popular side choices to serve with your steak:

  • Sauteed Broccolini and Garlic: This trendy dish only takes 10 minutes to prepare and goes great with steak. The broccolini is cooked until tender crisp with crushed red chili peppers and garlic then sprinkled with crispy panko topping.
  • Roasted Vegetables: Roasted root vegetables such as carrots, parsnips, and potatoes complement the rich flavors of beef tenderloin. Toss the vegetables with olive oil, salt, and herbs, then roast them until tender and caramelized.
  • Creamy Garlic Mashed Potatoes: Smooth and creamy mashed potatoes are a classic accompaniment to beef tenderloin. You can flavor them with garlic or herbs to kick them up a notch.
  • Green Beans: Sautéed green beans with bacon and mushrooms provide a fresh and vibrant contrast to the richness of beef tenderloin.
  • Mushroom Risotto: A creamy mushroom risotto adds a luxurious touch to the meal. The earthy flavors of the mushrooms complement the beef tenderloin perfectly.
  • Red Wine Reduction: A luscious red wine reduction sauce can be drizzled over the beef tenderloin to add depth and richness to the dish. It’s made by reducing red wine with aromatics and this recipe also uses the drippings from the steak itself.
  • Creamy Horseradish Sauce: A zesty horseradish sauce can provide a tangy and spicy kick to enhance the flavor of the beef.
  • Herb Butter: A compound herb butter adds additional flavor to your steak as it melts over the top and sides. Add any of your favorite fresh herbs or garlic.
Beef tenderloin with espagnole sauce
  • Espagnole Sauce: This French recipe for espagnole sauce is a delicious brown sauce reduction that pours over steak just like gravy. It’s made with fresh vegetables and fresh herbs simmering in beef stock to give it a rich flavor. It’s also the same sauce shown in the photo above.

How to Reheat Beef Tenderloin

  1. Preheat the oven to 250 degrees Fahrenheit. The low heat will keep it from drying out and overcooking.
  2. If the beef tenderloin is not already sliced, carve it into individual portions. Slicing it beforehand will help the reheating process and ensure even heating.
  3. ​Place the filet mignon steaks in a single layer on a baking sheet. Cover the steaks with aluminum foil to prevent scorching and drying out.
  4. Cook for 10-15 minutes until the steaks are heated through to the center.

Recipes for Leftover Filet Mignon

A white bowl of creamy dijon mustard sauce and a hand dipping a mini Beef Wellington bite in the sauce

Mini Beef Wellington Bites

Chop up leftover beef tenderloin and add it to puff pastry and serve with a creamy Dijon mustard sauce.

Beef Crostini with Mascarpone Sauce

Beef Crostini with Mascarpone Sauce

Slice up leftover beef tenderloin and add it to these beef crostini appetizers served on a crusty piece of bread.

Five Beef Wellington turnovers and a small dish of sweet chili wine sauce

Beef Wellington Turnovers

Finely chop leftover tenderloin steak and add it to puff pastry with mushroom duxelles.

Beef tenderloin on a cutting board, an orangish red espangole sauce in a bowl, and two pieces of sliced beef sitting next to the beef tenderloin

Grilled Beef Tenderloin Roast Recipe with a Fresh Herb Crust

Tiffany
This is a grilled beef tenderloin recipe made with a fresh herb crust that is seared over the grill. The beef tenderloin turns out so tender and juicy.
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 15 minutes
Course Main Dishes
Cuisine American
Servings 10 Servings
Calories 777 kcal

Ingredients
  

  • 5-6 pounds Whole Beef Tenderloin trimmed
  • Thyme Sprigs
  • Rosemary Sprigs
  • Parsley Sprigs
  • Olive Oil
  • Butcher's Twine

Instructions
 

  • Trim the tenderloin of any excess fat and silver skin if not already done so.
  • Remove leaves from sprigs of thyme, rosemary, and parsley. Finely chop all of the herbs together.
  • Rub olive oil all over beef tenderloin then rub herbs all over.
  • All tenderloins tend to have a thicker end and a thinner end. Fold the thinner end in so that the entire length of the tenderloin has the same thickness for even cooking. Use butcher's twine to tie the tenderloin in place and keep it unified during grilling.
  • Preheat the gas grill to 325 degrees Fahrenheit. Turn off one side of the grill and carefully oil that side of the grates. I like to soak a paper towel with canola oil and hold it with tongs to coat the grates – be careful!
  • Add the beef tenderloin to that side so it has indirect heat during the cooking process. Cook for 45-60 minutes, rotating as needed, until it reaches 125 degrees Fahrenheit using an internal meat thermometer.
  • Once it's reached 125 degrees Fahrenheit internally, turn the lit side of the grill on high. Place the beef tenderloin on the lit side of the grill and cook for 8-10 minutes uncovered, flipping as needed to sear the outside evenly.
  • Remove from heat and let rest for 15 minutes before slicing.

Video

Nutrition

Calories: 777kcalProtein: 51gFat: 62gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 26gCholesterol: 198mgSodium: 139mgPotassium: 862mgCalcium: 20mgIron: 7mg

Similar Posts

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating