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My grilled beef tenderloin is an easy grilling recipe even for beginners, but it packs so much flavor! It makes an excellent choice for a holiday main course by saving room in your oven. Make it in under 40 minutes!
Jump to:
- Beef Tenderloin Grill Recipe
- Isabel’s Grill
- Grilled Tenderloin Recipe Ingredients
- Grilled Beef Loin Seasoning
- How to Grill Beef Tenderloin
- Expert Tips for Grilling Beef Tenderloin
- Grilled Beef Recipes
- Beef Tenderloin Degrees of Doneness
- Sauces for Beef Tenderloin
- Beef Tenderloin Recipes
- Pin it for later!
- Recipe
- Reviews
Beef Tenderloin Grill Recipe
If you ask me what my favorite cut of beef is, it’s a toss up between prime rib and beef tenderloin. How can I choose? But this grilled beef tenderloin is extra special. It takes just 30 minutes to grill using simple ingredients, and is so delicious!
All you need is your grill, a pair of tongs, meat thermometer, sharp knife, cutting board, and a small bowl, and you’re ready to go with just five simple ingredients.
Isabel’s Grill
Oh my gosh, what would I do without this grill? I love it, my husband loves it, my kids love it! It’s easily the best grill I’ve ever had, and the blue color really makes it stand out.
photo courtesy of Weber on Amazon
Grilled Tenderloin Recipe Ingredients
- Beef Tenderloin: I’m using a three pound cut of beef tenderloin. Keep in mind that for cuts of different sizes, the grill time will vary.
- Rosemary: Fresh or dried. If you’re using dried, make sure to use less than you would fresh. I’ve also used other herbs like thyme, and it tasted great- just avoid overpowering the meat with too many herbs.
- Garlic Powder: For a satisfying garlicky flavor without risking burning fresh garlic. I find that garlic cloves tend to turn bitter on the grill.
- Sea Salt: I highly recommend sea salt flakes or kosher salt for this recipe. Avoid table salt!
- Black Pepper: Freshly cracked black pepper works best.
- (Optional) Olive Oil: While not necessary, olive oil can help the seasonings stick to the beef.
Grilled Beef Loin Seasoning
For beef tenderloin, it’s best to keep the seasoning simple. Beef tenderloin has a lot of natural flavor you won’t want to miss out on by overpowering it with seasoning. A simple blend of rosemary, salt, pepper, and garlic powder highlights the natural flavor of the beef.
That said, you can also use my dry rub for steak or the Santa Maria seasoning I use in my Grilled Picanha recipe. Both are great without overpowering the meat!
How to Grill Beef Tenderloin
Rest
Let the beef come to room temperature on the counter for about 30 minutes to an hour. When ready, preheat the grill to medium-high heat.
Season
Mix rosemary, garlic powder, sea salt, and black pepper in a small bowl. Generously season both sides of the tenderloin, then pat it down so it sticks well to the meat.
Grill
Place your tenderloin on the grill and close the lid. Grill for 30 minutes, checking frequently with a meat thermometer. For medium-rare, take it off the grill at 130°F and allow it to rest for 5-10 minutes so it reaches 135°F.
Step 4
Make sure to let it rest for 5-10 minutes before slicing against the grain using a sharp knife. Serve with creamy horseradish sauce, and enjoy!
This is the perfect grilled beef recipe to serve with foil-pack potatoes!
Expert Tips for Grilling Beef Tenderloin
- Let your beef come to room temperature before grilling. This allows the beef to cook evenly throughout. You should do this for steak, too!
- Use a meat thermometer. If you don’t already use one, a meat thermometer takes out all of the guesswork when grilling beef. It’s a must!
- Let your beef rest before slicing into it. This lets the meat settle so it’s nice and juicy, and will help it reach the proper internal temperature if you took it off five degrees early as in the instructions.
- If your beef tenderloin is a different size, it will require a different cooking time. Mine is a three pound tenderloin. Make sure to measure the internal temp at the thickest part of the cut of meat!
- If your tenderloin didn’t come with the silver skin removed, carefully cut it off with a very sharp knife.
- I use a gas grill, but you can also make this on a charcoal grill.
Grilled Beef Recipes
Beef Tenderloin Degrees of Doneness
Using a meat thermometer, you can follow this chart to find the perfect temperature for your grilled beef tenderloin.
| Desired Doneness | Temperature |
|---|---|
| Rare | 125°F |
| Medium-rare | 135°F |
| Medium | 145°F |
| Medium-well | 150°F |
| Well done | 160°F |
Sauces for Beef Tenderloin
- Au Jus – Super flavorful and super simple. The perfect sauce for bringing out the natural flavors of beef.
- Creamy Parmesan Sauce – When you want to truly indulge in luxury, you can’t go wrong with a creamy parm sauce!
- Easy Cheese Sauce – Cheese sauce is a huge hit with kids who might otherwise turn up their nose at an expensive cut of meat. And I’ll be honest, I like it too!
- Garlic Butter Sauce – This simple compound butter sauce is perfect with tenderloin. It works much like steak butter!
- Horseradish Sauce for Beef Tenderloin – The best of the best! Tangy, creamy, and delightfully hot.
Beef Tenderloin Recipes
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Grilled Beef Tenderloin Recipe
Equipment
- Knife and cutting board
- Small bowl for mixing seasoning
Ingredients
- 3 lb. beef tenderloin 2½ to 3 pounds
- 1 serving rosemary sea salt mixture
Instructions
- Let your beef come to room temperature by allowing it to sit out of the fridge for about 30 minutes to 1 hour. Once ready, preheat your grill to medium-high heat.3 lb. beef tenderloin
- Mix rosemary sea salt mixture in a small bowl. Generously coat both sides of your beef tenderloin with the seasoning mixture. Pat down the seasoning so it sticks well to the beef.1 serving rosemary sea salt mixture
- Grill beef tenderloin for approximately 30 minutes with the lid closed. Check frequently with a meat thermometer. For medium rare, you want an internal temperature of 135°F, or 145°F for medium.
- Let your beef tenderloin rest for 5-10 minutes before slicing. Enjoy!
Video
Notes
- Always let your beef come to room temperature before grilling. This ensures it will cook evenly throughout.
- Use a meat thermometer! Trust me, this will change your life if you don’t use one already. It makes it so easy to know when to take meat off of the grill.
- Let your grilled beef tenderloin rest before you cut it! I always let any cut of beef rest before slicing into it. This lets the meat settle, keeping it nice and juicy.
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