A whole grilled beef tenderloin, partially sliced on a wooden cutting board with a knife, meat fork, and twine beside it.

This grilled beef tenderloin with herbed compound butter is rich, tender, incredibly flavorful, and well worth the splurge. Merely piece it into medallions or steaks later cooking. Hither's how to grill ithis unabashed indulgence.

Adapted from Melissa Hamilton | Christopher Hirsheimer | Canal House Cook Something | Voracious, 2019

This grilled whole beef tenderloin with herbed chemical compound butter speaks to lovers of elementary things done exceptionally well. A simple rub, a memorable herb-flecked butter, and a failproof grilling technique is all it takes. Although the beef may be a impact pricey, information technology's worth every penny. It feeds a crowd, is easy to cook, and the tenderness and gustatory modality rival anything you'd feel at an overpriced restro merely at home. As one of our testers who made this explained, "Skip the stuffy steakhouse, take hold of a dainty bottle of ruddy, and stay in your PJs."–Angie Zoobkoff

Grilled Beef Tenderloin

A whole grilled beef tenderloin, partially sliced on a wooden cutting board with a knife, meat fork, and twine beside it.

You'll desire to double the compound butter recipe for this grilled beefiness tenderloin because of its fresh and savory notes.

Prep xxx mins

Cook 40 mins

Total 1 60 minutes xxx mins

10 to 12 servings

1090 kcal

For the compound herb butter

  • two sticks (8 oz) salted butter room temperature
  • ane/ii cup chopped fresh herbs such equally rosemary, sage, and thyme
  • one small shallot finely chopped
  • 1 garlic clove finely chopped (optional)
  • Kosher common salt and freshly ground blackness pepper

For the grilled beef tenderloin

  • 1 (6-to 7-pound) whole beefiness tenderloin*
  • 1 tablespoon extra-virgin olive oil or more, if needed
  • 2 tablespoons coarsely ground blackness pepper or more, to taste
  • Kosher salt

Make the compound herb butter

  • In a medium bowl, beat the butter with a wooden spoon until creamy and smoothen.

  • Add the herbs, shallot, and garlic, if using. Season the butter with salt and black pepper and stir until well combined.

Make the grilled beef tenderloin

  • Pat the tenderloin dry out with paper towels. Using a precipitous knife, trim any fatty. Slide the blade nether the long argent membrane and remove it.

  • Fold about 6 inches (xv cm) of the thin flap end of the meat under the residual of the tenderloin to brand it about equally thick every bit the rest of the filet and ensure even cooking. Tie the tenderloin with kitchen string at iii-inch (viii-cm) intervals.

  • Rub the tenderloin all over with oil. Rub with pepper, pressing it into the meat, and season with salt.

    You can cover and air-condition the tied tenderloin for upwardly to 36 hours before grilling. Allow the tenderloin balance at room temperature for one hour before grilling.

  • Ready a medium-hot charcoal or gas grill for indirect grilling. Grill the beefiness over the hottest part of the grill, turning it every few minutes so a slightly charred crust develops all over, 20 to 25 minutes.

  • Carefully motion the tenderloin to the cooler side of the grill and cook until a thermometer inserted in the thickest office of the meat registers 120°F (49°C) for rare and 130°F (54°C) for medium-rare, vii to 12 minutes.

  • Allow the beef rest on a cut board for at least 20 minutes. Snip off the string, piece the meat, and serve on a platter, or plated and topped with a smear of compound herb butter. (Leftovers tin can exist covered and refrigerated for up to iii days and are mighty lovely served cold.)

*Why is my beef tenderloin tough?

Beef tenderloin is one of the tenderest cuts of beef and, in general, should be pretty easy to grill. Merely...information technology tin can happen to the best of us, right? Tenderloin is a pretty lean cut of meat and you shouldn't grill information technology willy-nilly and hope for the best. Keep an middle on the temperature and the time it'southward been on the grill and yous should be merely fine. Rare to barely medium is the well-nigh mutual style to go. Cook it by 145°F and you might but cease up with a slab of beefiness-flavored charcoal. Our preferred temp is about 125°F.

Serving: i portion, ~10 ounces Calories: 1090 kcal (55%) Carbohydrates: 2 thousand (1%) Poly peptide: 50 g (100%) Fat: 98 chiliad (151%) Saturated Fat: 48 g (300%) Trans Fatty: 1 m Cholesterol: 288 mg (96%) Sodium: 572 mg (25%) Potassium: 880 mg (25%) Fiber: i g (4%) Sugar: ane g (i%) Vitamin A: 1393 IU (28%) Vitamin C: 4 mg (five%) Calcium: 41 mg (4%) Fe: 7 mg (39%)

Recipe Testers' Reviews

Originally published May 24, 2020

Recipe © 2019 Melissa Hamilton & Christopher Hirsheimer. Photo © 2019 Christopher Hirsheimer. All rights reserved. All materials used with permission.

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