If you’re looking for an incredibly simple dinner that is special enough to serve to company at the holidays (or any time) grilled beef tenderloin is where it’s at!
This tenderloin is rich, tender, juicy, and oh-so-flavorful.
Perfect for a special Christmas dinner, grilled beef tenderloin serves beautifully with a wide variety of side dishes. It’s on the table in under 30 minutes, too – what could be easier?
When I was a caterer, beef tenderloin was among the most popular dishes we served, especially at holiday parties. It’s always a crowd pleaser, and it’s easy to make it feel special. When sliced thin, a full sized tenderloin can serve up to 25 guests!
Grilled Beef Tenderloin can be made in advance, making it perfect for entertaining. It’s also really versatile… amazing when served at chilled, at room temperature or warm! It can be served with a variety of sauces including Dijon Sauce, Horseradish Sauce, or a fabulous Port Wine Cranberry Sauce.
Top it with a pat of steak butter for an even more decadent finish. Serve it on Crostini for the star of your appetizer display, or serve it more traditionally with Mashed Potatoes and these incredible Brussel Sprouts.
Grilled Beef Tenderloin
The secret to amazing beef tenderloin is to keep the seasoning simple and not overcook it. Removing the meat when the internal temperature reaches 135 degrees and letting it rest seals in the moisture.
It also allows the juices redistribute resulting in a delightfully pink color and a delicate buttery texture.
Why You’ll Love It
This simple seasoning blend and cooking method is the easiest way to get a gourmet finish. Let’s get started!
Ingredients and Substitutions
- Whole beef tenderloin – about 4-5 pounds
- Olive oil – Or melted butter
- Garlic – Minced. Read all about minced garlic here.
- Rosemary – Fresh, removed from stems and chopped
- Thyme – Fresh, chopped, removed from stem
- Salt – Sea salt is great, thick flakes preferred
- Pepper – Fresh Cracked
Variations
- Try a steak seasoning blend
- Blackened Blend seasoning is also a great option
How to Trim Beef Tenderloin
- While your loin is laying flat on a countertop or cutting board, cut under the silver skin with a sharp knife. Keeping your blade just between the meat and the skin, gently cut away from yourself, shaving the silver skin away.
- Using your free hand, pull the tissue alongside the blade for pressure, creating a clean cut. Remove any large white sections throughout the tenderloin, which is the fat.
How to Make
- Bring tenderloin to room temperature and pat to dry. Brush with oil or melted butter. Combine garlic, herbs, salt and pepper in a small bowl and brush this combination over meat.
- Preheat grill to high heat. Brush grates with oil just before adding tenderloin.
- Place meat on grill to sear for 5 minutes. Rotate and allow the other side to sear for 5 minutes.
- Move to cool side of the grill and close lid. Allow to cook 45 minutes or until internal temperature of meat reaches 120°F for rare or 130° for medium-rare. Remove from grill.
- Cover with foil and allow to cool 5 minutes.
Free Printable Meat Temperature Chart
Get the free printable Meat Temperature Chart to ensure your meat is cooked properly based on the cooking method and meat you select. More specifically, enjoy this free Printable Steak Temperature Chart too!
Tips
- Before grilling, ensure that the excess fat and the “silver skin” of the tenderloin is removed.
- Beef should always sit out to reach room temperature before you place it on the grill. This allows it to cook more evenly!
- Grill until the tenderloin reaches an internal temperature of 135°F for medium rare, or 145°F for medium.
- It will continue to cook after your remove from the grill, so don’t worry if it looks a touch too pink for your liking.
- Allow the beef to rest for 10-15 minutes prior to slicing and serving.
Frequently Asked Questions
Beef tenderloin and filet mignon are the same cut of beef. However, tenderloin is the entire cut of beef, while file mignon is actually steaks, chopped from the whole beef tenderloin.
You can expect each guest to eat between 1/3 and 1/2 a pound of tenderloin if that’s your main dish. If you’re using it as more of an appetizer, and serving with crostini or bread, you can plan for less!
Make Ahead
Make up to a day in advance and serve cold, room temperature or warm.
How to Store
- At Room Temperature – For up to two hours while serving.
- Refrigerate – This beef tenderloin can be cooked up to 48 hours in advance, and stored in the fridge in an airtight container for up to 48 hours after cooking.
- Freeze – Freeze for up to three months. It’s great to freeze it sliced and defrost as needed for sandwiches.
Serving Suggestions
Dietary Considerations
- Gluten Free
- Dairy Free
- Nut Free
More Dinner Inspiration
Grilled Beef Tenderloin
Ingredients
Instructions
On the Grill
- Bring tenderloin to room temperature by setting it out 30-60 minutes in advance. Pat tenderloin dry. Brush with oil or melted butter.
- Combine garlic, herbs, salt and pepper in a small bowl and brush this combination over meat.
- Preheat grill to high heat. Brush grates with oil just before adding tenderloin.
- Place meat on grill to sear for 5 minutes. Rotate and allow the other side to sear for 5 minutes.
- Move to cool side of the grill and close lid. Allow to cook 45 minutes or until internal temperature of meat reaches 120°F for rare or 130° for medium-rare. Remove from grill.
- Cover with foil and allow to cool 5 minutes.
In the Oven
- Preheat oven to 500℉.
- For rare, roast 23 minutes. For medium-rare 26.
- Remove from oven and cover with foil. Allow to rest 15 minutes.
Julie’s Tips
- Before grilling, ensure that the excess fat and the “silver skin” of the tenderloin is removed.
- Beef should always sit out to reach room temperature before you place it on the grill. This allows it to cook more evenly!
- Grill until the tenderloin reaches an internal temperature of 135°F for medium rare, or 145°F for medium.
- It will continue to cook after your remove from the grill, so don’t worry if it looks a touch too pink for your liking.
- Allow the beef to rest for 10-15 minutes prior to slicing and serving.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
I don’t see instructions for what to do with the fresh herbs. Rub them on meat ahead of time?