I love this recipe because it strikes the perfect balance between simplicity and sophistication. The beef tenderloin is naturally tender and flavorful, and a simple seasoning of garlic, rosemary, salt, and pepper lets that shine through. The grill adds a subtle smokiness and a beautiful crust. Plus, it’s quick to cook and makes a stunning presentation when sliced and served. It’s my go-to when I want to make something special without overcomplicating things.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 lbs beef tenderloin
3 tbsp olive oil
4 cloves fresh garlic, minced
2 tbsp fresh rosemary, chopped
1 tsp salt
1 tsp black pepper
Directions
I begin by preheating the grill to high heat, around 450°F (232°C). This ensures a good sear and helps lock in the juices.
I drizzle the beef tenderloin with olive oil, then rub it all over with the minced garlic, chopped rosemary, salt, and pepper. I make sure the seasoning coats the entire surface for maximum flavor.
Once the grill is ready, I place the tenderloin directly on the grates and cook for 25–30 minutes, turning every 5–7 minutes to ensure it cooks evenly and develops a beautiful crust.
I use a meat thermometer to check for doneness. For medium-rare, I aim for an internal temperature of 130°F (54°C).
When it’s done, I remove it from the grill and let it rest for at least 10 minutes. This step is key—it allows the juices to redistribute and keeps the meat juicy when I slice it.
I slice the tenderloin against the grain into thick, juicy pieces and serve immediately.
Servings and timing
This recipe serves 6 people. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
When I want to switch things up, I add a splash of balsamic vinegar to the olive oil rub or sprinkle the beef with smoked paprika for extra depth. I’ve also used thyme or oregano in place of rosemary, depending on what herbs I have on hand. For added richness, I sometimes serve it with a garlic herb butter or horseradish cream sauce.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I gently warm slices in a skillet over low heat or in the oven at 300°F (150°C), covered with foil to keep them moist. I avoid the microwave, as it can make the meat tough.
FAQs
What’s the best way to season beef tenderloin?
I prefer keeping it simple with olive oil, garlic, rosemary, salt, and pepper. It lets the natural flavor of the meat shine, especially when grilled.
Can I cook this in the oven instead?
Yes, if I don’t have a grill, I roast it in a 450°F oven for about 25–30 minutes, using the same temperature and timing guidelines.
How do I know when the tenderloin is done?
I always use a meat thermometer. For medium-rare, I aim for 130°F (54°C). For medium, go for 140°F (60°C), and for medium-well, around 150°F (65°C).
Should I trim the beef tenderloin before grilling?
Yes, if it comes with silver skin or extra fat, I trim it off first. A butcher can also do this for me if I ask when buying the meat.
What should I serve with grilled beef tenderloin?
I like serving it with roasted potatoes, grilled vegetables, or a crisp salad. For a more indulgent meal, I add garlic mashed potatoes or a rich red wine sauce.
Conclusion
This Grilled Beef Tenderloin recipe is my secret weapon for special occasions. With just a few ingredients and a hot grill, I can create a luxurious, tender, and flavorful centerpiece that always gets rave reviews. It’s a dish that feels high-end but is surprisingly simple to make—perfect for when I want to go all out without the stress.
This grilled beef tenderloin recipe delivers rich flavor and melt-in-your-mouth tenderness. Perfect for summer BBQs, dinner parties, or romantic evenings. A true grilling favorite!
Author:Sarah
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:Serves 6
Category:Main
Method:Grilling
Cuisine:American
Diet:Gluten Free
Ingredients
2 lbs beef tenderloin
3 tbsp olive oil
4 cloves fresh garlic, minced
2 tbsp fresh rosemary, chopped
1 tsp salt
1 tsp black pepper
Instructions
Preheat your grill to high heat (450°F / 232°C).
Drizzle olive oil over the beef tenderloin and rub with salt, black pepper, minced garlic, and chopped rosemary to evenly coat the meat.
Place the tenderloin on the hot grill. Grill for 25–30 minutes, turning every 5–7 minutes to ensure even cooking and a nice crust.
Use a meat thermometer to check doneness. For medium-rare, remove when internal temperature reaches 130°F (54°C).
Remove the tenderloin from the grill and let it rest for at least 10 minutes. This allows the juices to redistribute.
Slice against the grain into thick pieces and serve.
Notes
Letting the beef rest is essential to preserve its juiciness.
Serve with chimichurri, garlic butter, or horseradish cream for an elevated touch.
Use indirect heat for more controlled grilling and less charring.
This cut is ideal for special occasions, dinner parties, or date nights.
