Garlic and Herb Grilled Beef Tenderloin

This Garlic and Herb Grilled Beef Tenderloin is perfect for a crowd and unbelievably delicious. The garlic and herbs add great flavor to every bite!

Tenderloin is one of my favorite meats! It’s super lean, melts in your mouth and can be prepared in a variety of ways. Check out our Sous Vide Beef Tenderloin and our Beef Tenderloin Sliders. We had this Garlic and Herb Grilled Beef Tenderloin while we were down a the Cape and it was absolutely delicious! It’s so easy to make and adds a ton of flavor to the tenderloin. There’s nothing better than preparing a delicious meal after a long, lazy day at the beach!

What is Tenderloin?

Tenderloin is the most tender part of beef, taken from under the short ribs in the hindquarters. It’s oblong in shape and can be cut into the short loin and the sirloin. The reason the tenderloin is the most tender part of the beef is because of where it is located. This muscle does very little work, yielding very tender meat.

Processing and Preparation

Tenderloins can be found at the grocery store whole or cut into individual portions. Individual cut tenderloins tend to be more expensive per pound because there is no trimming and handling involved. However, if you want more bang for your buck, then buy a whole tenderloin. Whole tenderloins are sold in the following ways:

Unpeeled: the fat and the silver skin is left on

Peeled: the fat is removed but the silver skin is left on

Pismos (PSMOs): the tenderloin is peeled, silver skin removed and the side muscle is left on. This is the most expensive option because there is minimal handling by the chef.

If you are going to trim the tenderloin yourself, be sure to allow about 30 minutes to do it. Always ask the butcher where you buy the meat if they will trim it, some will, at no cost.

Garlic and Herb Grilled Beef Tenderloin-Ingredients

• 5 lb whole beef tenderloin
• 8 cloves garlic (minced)
• 5 tbsp olive oil
• 2 tbsp ground black pepper
• 1 tbsp dried thyme
• 1 tbsp salt
• 2 tbsp fresh rosemary (minced)

Instructions

• Trim the excess fat and silver skin from the tenderloin.
• Fold the thin end in, making the tenderloin approximately one thickness throughout. Tie the tenderloin about every 2 inches so that it keeps its shape during cooking.
• Mix garlic, salt, pepper, thyme, rosemary and oil in a small bowl. Spread evenly over tenderloin and let sit for at least 15 minutes up to 60 minutes.
• Heat a gas grill to high or if using a charcoal grill, set up for indirect cooking
• Once the grill is hot, place the tenderloin on the grill and sear on one side for 4-5 minutes. Flip and sear the other side for another 4-5 minutes.
• Turn off the burner under the tenderloin and reduce other burners to medium-medium low. If using charcoal move to the side without the charcoal.
• Cook until a thermometer inserted in the middle reads 130 degrees for medium rare. This will take a total of 35-55 minutes depending on how thick your tenderloin is.
• Let tenderloin rest for 15 minutes. Slice into 1 inch thick slices. 
• Serve and enjoy!

For great sides to go with this dish try:

Broccoli Salad with Bacon and Raisins

Easy Red Roasted Potatoes

Green Beans with Shallot and Lemon

Potatoes Au Gratin

Simple Grilled Asparagus

Ultimate Twice Baked Potatoes

Zucchini and Tomato Au Gratin