Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

USA WEEKEND Pam Anderson 0

"Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink."

Ingredients 1 h 25 m {{adjustedServings}} servings 364 cals

Serving size has been adjusted!

Original recipe yields 13 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 599 mg
  • 24%

Based on a 2,000 calorie diet

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  1. 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 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
  2. 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 until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
  3. 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 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.
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  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews 84

  1. 112 Ratings


Excellent! I used this rub on filets and while simple is best this rub was wonderful. Rosemary and thyme always pair well together and this was no exception. Let your steaks come to room temperature before grilling. We also grilled them with a couple of sprigs of fresh rosemary to give them a really nice flavor. This recipe is a definite keeper!


great recipe BUT watch the servings. I had 6 hungry adults, served taters and vegetables and was barely enough. I would go 8 max.


I cut the recipe back since there were only two of us. I used the small end of the tenderloin which was about 1.2 lbs. I followed the recipe exactly except of course the amount of time to cook. I seared it on high for a few minutes on each side, turned down to medium and then moved to the other side of the grill. Cooked it for 10 - 12 minutes and it was perfect! Was very tender, flavorful and tasty. I put the rub on earlier in the day and left it on a dish in the fridge covered with saran. I took it out about an hour before cooking. I'll definitely make this again.