Best 4 Grilled Beef Tenderloin With Herb Garlic Pepper Coating Recipes

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Indulge in a culinary masterpiece with our grilled beef tenderloin, an exquisite dish that tantalizes the taste buds with its succulent texture and symphony of flavors. This exceptional cut of meat is carefully coated in a tantalizing blend of herbs, garlic, and pepper, creating a delectable crust that seals in its natural juices and enhances its inherent richness. Grilled to perfection, the tenderloin emerges as a spectacle of culinary artistry, its smoky aroma mingling with the vibrant notes of the herb-infused coating. Accompanying this exceptional main course are three delectable sauces: a classic béarnaise sauce, a robust red wine reduction, and a piquant chimichurri sauce, each adding a unique dimension of flavor to complement the beef's intrinsic excellence.

Here are our top 4 tried and tested recipes!

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING RECIPE



Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating Recipe image

Beef tenderloin is seasoned and coated with a mix of garlic, rosemary, and thyme then grilled to perfection to create a savory and incredibly tasty dish.

Provided by Kim Castillo

Categories     BBQ & Grilled

Time 1h25m

Yield 13

Number Of Ingredients 7

5 oz whole beef tenderloin
6 tbsp olive oil
8 large minced garlic cloves
2 tbsp minced fresh rosemary
1 tbsp dried thyme leaves
2 tbsp coarsely ground black pepper
1 tbsp salt

Steps:

  • Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 1½ to 2 inches (to help the roast keep its shape).
  • Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
  • Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs.
  • Place beef on hot rack and close lid; grill for about 5 minutes until well-seared. Turn meat and close lid; grill until well-seared on second side. This will take another 5 minutes.
  • Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium.
  • Cook for 45 to 60 minutes or until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, depending on tenderloin size and grill. Let meat rest for 15 minutes before carving.

Nutrition Facts : Carbohydrate 1.88g, Cholesterol 9.27mg, Fat 8.26g, Fiber 0.45g, Protein 2.49g, SaturatedFat 1.68g, ServingSize 13.00, Sodium 50.56mg, Sugar 0.00, UnsaturatedFat 5.39g

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING



Grilled Beef Tenderloin With Herb-Garlic-Pepper Coating image

This is a real show-stopper, perfect for that special dinner peary.It's done on the grill, so it frees up your oven for other uses. Originally from The USA WEEKEND magazine in the June 2006 Sunday Denver Post.

Provided by Leslie in Texas

Categories     Roast Beef

Time 1h40m

Yield 6 oz. serving, 12-16 serving(s)

Number Of Ingredients 7

1 (4 1/2-6 lb) beef tenderloin (whole,4 1/2 to 6 lbs.)
6 tablespoons olive oil
8 large garlic cloves, minced (a generous 2 T.)
2 tablespoons fresh rosemary leaves, minced
1 tablespoon dried thyme leaves
2 tablespoons fresh coarse ground black pepper
1 tablespoon salt

Steps:

  • Prepare beef: Trim off excess fat with a sharp knife.
  • Fold thin tip end under to approximate the thickness of the rest of the roast.
  • Tie with butcher's twine, then keep tying the roast with twine every 1 1/2 to 2 inches (to help the roast keep its shape).
  • Snip silverskin with scissors to keep roast from bowing during cooking.
  • Then mix oil,rosemary,garlic,thyme,pepper and salt;rub over roast to coat.
  • Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes,.
  • Lubricate rack with an oil-soaked rag using tongs.
  • Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
  • Move meat to the charcoal grill's cool side, or turn off the burner directly under the meat and turn remaining one or two burners (depending on grill style) to medium.
  • Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill.
  • Let meat rest 15 minutes before carving.

Nutrition Facts : Calories 561.1, Fat 41.3, SaturatedFat 14.5, Cholesterol 146.2, Sodium 682.8, Carbohydrate 1.6, Fiber 0.4, Protein 43.2

GRILLED BEEF TENDERLOINS



Grilled Beef Tenderloins image

Bold flavors bring out the best in these super-tender steaks. -Patricia Swart, Galloway , New Jersey

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1/4 cup dry red wine
1/4 cup reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon ground ancho chile pepper
1/4 teaspoon pepper
2 beef tenderloin steaks (6 ounces each)

Steps:

  • In a shallow dish, combine the first seven ingredients. Add steaks and turn to coat. Cover; refrigerate for up to 4 hours., Drain and discard marinade. Lightly oil the grill rack. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 263 calories, Fat 10g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 402mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein. Diabetic Exchanges

GARLIC HERBED BEEF TENDERLOIN



Garlic Herbed Beef Tenderloin image

You don't need much seasoning to add flavor to this beef tenderloin recipe. The mild blending of rosemary, basil and garlic does the trick. -Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 7

1 beef tenderloin roast (3 pounds)
2 teaspoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried basil
3/4 teaspoon dried rosemary, crushed

Steps:

  • Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the salt, pepper, basil and rosemary; sprinkle evenly over meat. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 198 calories, Fat 10g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 249mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

Tips:

  • For a more flavorful steak, marinate the tenderloin in the herb, garlic, and pepper mixture for at least 30 minutes before grilling.
  • To ensure even cooking, bring the tenderloin to room temperature before grilling.
  • Sear the tenderloin over high heat to create a nice crust, then reduce the heat to medium-low and continue cooking until the desired doneness is reached.
  • Use a meat thermometer to ensure that the tenderloin is cooked to your desired doneness.
  • Let the tenderloin rest for a few minutes before slicing and serving.

Conclusion:

Grilled beef tenderloin is a delicious and impressive dish that is perfect for a special occasion. By following these tips, you can ensure that your tenderloin is cooked to perfection and enjoyed by all.

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