Grilled Beef Tenderloin Juicy Tender

Love grilling as much as I do? Try my grilled chicken drumsticks, grilled pork tenderloin, grilled Mahi Mahi, and grilled sweet potatoes next. If you thought grilling beef was reserved just for steaks, my grilled beef tenderloin recipe needs to be on your menu! It’s lean and healthy, and with a few flavor boosters, yields the most tender, melt-in-your-mouth beef ever!

Why I love this recipe

It is unbelievably tender. If you like filet mignon, you’ll enjoy this tenderloin. When fully rested, thin slices of this cut are utterly delicious. Minimum prep. Like my sirloin steak, this recipe, too, doesn’t any marinating or resting time. Simple yet flavorful. Like picanha steak, you only need everyday kitchen staples for the seasoning.

Ingredients Needed

Beef tenderloin. Get a high-quality, freshly cut whole beef tenderloin for this recipe. Choose a bright red-colored cut with a firm texture and consistent thickness. I recommend getting your meat from a butcher over a mainstream grocery store (usually, the beef is much better quality and flavorful!). Olive oil. Any neutral oil will work for this recipe, but olive oil lends a naturally richer flavor. Ground black pepper and kosher salt. To season the meat. Garlic powder and thyme. Together, they make a smashing aromatic pair. You can also ue their fresh counterparts, but I find this works fine. Chili flakes. It adds the quintessential spicy kick. Mustard seeds. It adds a nice zing to the recipe.

How to grill a beef tenderloin

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Tenderloin is a lean muscle that runs along the backbone of the cow. It is located under the ribs and next to the sirloin. It is super-tender and highly prized because it is one of the least used muscles and bears barely any weight. Step 1- Prep the beef. Trim the fat, remove the sinew, and pat dry the beef tenderloin with a clean paper towel. Tie the roast with the butcher’s twine so the tail is tucked under the roast. Step 2- Season. Mix all the spices and seasonings in a small bowl. Brush the beef with oil and coat the meat with the spice mix. Step 3- Grill. Place the tenderloin on a clean, preheated gas grill (or charcoal grill). Cover it and grill the meat until the internal temperature reaches 130°F. Rotate the tenderloin every 4 minutes to cook it evenly. Step 4- Rest and serve. Remove the roasted tenderloin from the heat, transfer it to the cutting board, rest it for 15 minutes, slice, and serve warm.

Arman’s recipe tips

You’ll know when the meat is ready when it reaches an internal temperature of at least 145F (for medium-rare). Use a meat thermometer to check. Remove the tenderloin from the refrigerator 30 minutes to an hour before cooking. Room temperature meat cooks evenly from the inside and the outside. Let the meat rest. Because we’re cooking the whole tenderloin, allow it to rest for at least 15 minutes before slicing it. When rested enough, meat juices redistribute and keep the steak moist. Use sea salt. I highly recommend using sea salt instead of table salt to season your meat. because it helps achieve a gorgeous crust on the outside. Avoid cooking on direct heat to ensure the beef cooks evenly. Opt for the center or the center-left side, which is a cooler side of the grill.

Storage instructions

To store. Leftover grilled beef tenderloin stores well in the refrigerator in an airtight container for 3-4 days. Stick with the classics and serve this delicious beef tenderloin with a spoonful of compound butter, potatoes, and roasted veggies. Here are a few of my favorite side dishes: Potatoes. Air fryer baked potato or air fryer baked sweet potato are the best! If you prefer mashed potatoes, make my cauliflower mashed potatoes instead. Or serve it with cauliflower potato salad. Veggies. Meat, check! Carbs, check! The classics like air fryer frozen green beans, roasted root vegetables, curried cauliflower, and honey balsamic brussels sprouts work best with this recipe. Sauces. Complete the plate by drizzling the beef with your favorite condiments like hot honey sauce, ranch, or Big Mac sauce.

Herby beef tenderloin. Add dried herbs like rosemary, parsley, and thyme with garlic, salt, and pepper to make a savory herb-crusted beef. Asian-inspired flavors. Make a spice mix of brown sugar, soy sauce, ginger, and garlic. You can also use an Asian sauce or dressing, like katsu sauce, bulgogi sauce, or eel sauce. Honey mustard. Use a combination of whole mustard and Dijon mustard to amp up the zing. Add a few spoons of honey and balsamic vinegar to balance the spiciness of the mustard. Alternatively, slather the classic tenderloin with this honey mustard sauce.

To freeze. If you wish to consume it longer, I suggest you freeze it for up to six months. To reheat. Wrap the leftovers in foil and bake for 10-15 minutes in a preheated oven at 350F until heated.