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.

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.

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.

• 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!

• 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.

• 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.

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:

• 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.

• 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.

Recommended Recipes

• Beef Wellington Turnovers with Sweet Chili Wine Sauce
• Grilled Steak, Potato, and Mushroom Foil Packs
• How to Cook a Filet Mignon
• Quick and Easy Pork Medallions