Thick, juicy slices of beef infused with garlic and herbs, this Grilled Beef Tenderloin makes an impressive centerpiece for special occasions, date night, or family dinner.
Grilled Beef Tenderloin
If you’re looking for a show-stopping main dish that feels fancy but comes together easy, this Grilled Beef Tenderloin is the one for you! A whole beef tenderloin roast gets coated in a simple garlic and herb wet rub, then grilled slow over indirect heat before a quick sear for that irresistible crust. With just 6 ingredients, you’ll create unbelievably tender, juicy beef, with rich, savory flavor in every bite. Whether you’re hosting a holiday dinner, planning a romantic date night, or just treating your family to something special, this recipe brings steakhouse quality right to your own backyard!
Ingredients for this Recipe
One of the best parts about this recipe is its simplicity. You just need a good cut of tenderloin and a handful of common ingredients you’ve likely got in your pantry already. Here’s what you’ll need on hand so you can get started:
How to Select Beef Tenderloin
When it comes to choosing beef tenderloin there are a couple of things to look out for at the grocery store or butcher shop. You want a roast with bright red color and fine marbling. Try to find a roast that’s evenly shaped so it cooks more evenly on the grill. Your butcher will usually trim the silverskin for you, if you ask. I’ve also got a guide on the different grades of beef if you need a little refresher.
Wet Rub
- 3 cloves garlic (minced)
- 2 teaspoons coarse Kosher salt
- 2 teaspoons black pepper
- 2 teaspoons fresh thyme leaves
- 1 Tablespoon olive oil
How to Make Grilled Beef Tenderloin
Alright, now it’s your turn! Follow these simple steps so you can enjoy steakhouse-quality tenderloin with the people you love:
- Prep the grill. Fire up your grill and set it up for two-zone cooking, which means one side has direct heat and the other side has indirect heat. This gives you the ability to slowly cook your roast before searing it over high heat.
- Season the tenderloin. In a small bowl, combine the garlic, thyme, salt, pepper, and olive oil to make the wet rub. Pat your trimmed tenderloin dry with a paper towel, then spread the rub all over the roast.
- Start on indirect heat. Place your seasoned tenderloin on the grates of your grill over indirect heat and close the lid. Allow it to cook low and slow for 45 minutes to 1 hour, or until it reaches 15 degrees F below your desired doneness (refer to the temperature guides in the next section if you need some help there).
- Sear over direct heat. Once your tenderloin is within 15 degrees F of being done, it’s time for the sear! Move your tenderloin to the direct heat side of the grill, then sear it for 3 to 4 minutes per side. Make sure to rotate it so you get that beautiful crust all the way around.
- Rest, slice, and enjoy. When the tenderloin is about 5 degrees F from your desired doneness, remove it to a cutting board and tent loosely with aluminum foil. Let it rest for 10 to 15 minutes so the juices can redistribute. After that, use a sharp knife to cut your tenderloin against the grain into thick slices, serve, and enjoy!
How Long to Grill Beef Tenderloin
This tenderloin grills in 2 stages, so I provided temperature guides for each one. Use this first guide to know when your beef is ready to move to direct heat:
Before searing:
- Rare: 110 degrees F
- Medium Rare: 120 degrees F
- Medium: 130 degrees F
- Medium Well: 140 degrees F
- Well Done: 150 degrees F
When you move your tenderloin over direct heat to sear, you want to give it 3 to 4 minutes per side to develop a nice crust. This guide will help so you know when to pull your beef to rest:
After searing:
- Rare: 120 degrees F
- Medium Rare: 130 degrees F
- Medium: 140 degrees F
- Medium Well: 150 degrees F
- Well Done: 160 degrees F
Food safety note: Cooking times are an estimate. Always cook your meat to your desired internal doneness using an instant-read meat thermometer. Bone-in steaks cook less evenly than boneless, especially near the bone.
Serving Suggestions
Because the thick slices of tenderloin are essentially filet mignon, this dish serves as an amazing centerpiece for all kinds of special occasions. Whether you’re hosting a fancy gathering or just want an upscale family dinner, tenderloin makes a great choice. Here are some of our favorite sides to serve with beef tenderloin so you can round out your feast:
More Tasty Tenderloin Recipes
Once you see how easy it is to make beef tenderloin (and taste how mouthwatering it is), you’ll want it on the menu as much as possible. Here are a few of my most popular tenderloin recipes to try for your next big event:
Easy Grilled Beef Tenderloin Recipe
Make this Grilled Beef Tenderloin for the people you love, then make sure to come back and share your experience! Drop a comment below with a 5-star review so other grillers can find recipes like this even easier and I can cheer you on!
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Prep the grill. Preheat your grill to medium-high heat, around 400 to 450 degrees F. Set up for two-zone cooking with one side for direct heat and one side for indirect heat.
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Season the tenderloin. In a small bowl, combine the garlic, thyme, salt, pepper, and olive oil for the wet rub. Pat the tenderloin dry with a paper towel. Spread the rub on all sides of the trimmed tenderloin roast.
1 1 1/2-2 pound beef tenderloin roast, 3 cloves garlic, 2 teaspoons coarse Kosher salt, 2 teaspoons black pepper, 2 teaspoons fresh thyme leaves, 1 Tablespoon olive oil
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Start on indirect heat. Place the seasoned beef tenderloin on the indirect heat side of the grill. Close the lid and cook for 45-60 minutes until internal temperature reaches 15 degrees below your desired doneness (110 degrees F for rare, 120 degrees F for medium-rare, 130 degrees F for medium).
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Sear over direct heat. Move the tenderloin to the direct heat side of the grill. Sear for 3-4 minutes per side, rotating to get a nice crust on all sides. Cook until internal temperature reaches 5 degrees below your desired doneness (120 degrees F for rare, 130 degrees F for medium-rare, 140 degrees F for medium).
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Rest, slice, and enjoy. Remove from grill and tent with foil. Let rest for 10-15 minutes before slicing. This allows the juices to redistribute for maximum tenderness. Slice against the grain into thick slices. Serve immediately with your favorite sides.
Calories: 25kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 776mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 0.02g | Vitamin A: 35IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
