If you’ve ever wondered if you can grill a whole beef tenderloin, the answer is yes and we’re going to show you how to do it perfectly every time. Following a few simple steps will ensure your tenderloin is juicy, moist and thoroughly cooked, while still keeping it tender enough to cut with a butter knife.
This recipe is sponsored by Ohio Beef Council. All ideas and opinions shared are my own.Jump to Recipe
As much as we love grilling steak at my house, I admit that I originally felt a little intimidated by the idea of grilling beef tenderloin. It’s one of the pricier cuts of meat (worth every penny!) so I was afraid I’d mess it up. I don’t know why I didn’t try it sooner… the results were amaaaazing!
This grilled beef tenderloin recipe is foolproof and is sure to please, every time! Grilling is an excellent way to cook a beef tenderloin. The method not only retains the juiciness of the beef, but it also produces a delicious, savory bark. The beef tenderloin recipe itself is very simply stated. This decadent cut of beef doesn’t need a lot of frills, the flavor speaks for itself. Serve with some grilled veggies for the perfect meal to fuel your summer activities.
Beef tenderloin (where filet mignon comes from) is the most tender cut of beef. In addition to its tenderness and rich flavor, it’s also loved for how lean it is. There’s no stronger protein source than beef, and with tenderloin you’re getting lean protein. One 3 oz cooked serving of beef provides half your Daily Value of protein (25 grams), for under 200 calories.
How to Grill Beef Tenderloin to Perfection
Printable recipe card below.
Trimming and Tying the Tenderloin
You can ask your butcher to trim your tenderloin roast for you, but it’s easy to do yourself as well. You want to trim off any excess fat and cut the silvery skin off of the filet.
To ensure even thickness of the tenderloin, you can either cut off the smaller ends or fold them in when you tie the meat. I usually cut the small ends off and use them later for grilled steak kabobs or steak and eggs. Tying butcher’s twine around the tenderloin ensures even cooking. Wrap the string about the tenderloin roast in about 2 – 3 inch intervals.
Marinating the Beef
The marinade for my grilled beef tenderloin is a simple olive oil, Worcestershire sauce, red wine, garlic and rosemary combo. And of course seasoned with sea salt and crushed black pepper. You can marinate beef tenderloin for 2 hours or up to overnight.
Yummy tip: Cut a few small slits on each side of the tenderloin, just large enough to tuck in cloves of garlic. The flavor permeates through the entire roast.
How long does it take to grill beef tenderloin?
It depends on the size of the tenderloin and the temperature of the grill. In total it takes about an hour on average which includes searing and cooking the beef tenderloin on the grill. Getting a good sear will seal in those wonderful juices and prevent the tenderloin from becoming dry.
Resist the urge to flip the tenderloin roast often and don’t raise and lower the grill lid unless necessary. Opening the grill lid releases heat which will make the beef take longer to cook on the grill. Once you have your meat thermometer in place, don’t feel like you need to babysit the tenderloin.
Always use a meat thermometer when determining beef’s doneness. Temperature should read 145°F for medium-rare beef, 160°F for medium, and 170°F for well done. Keep in mind that beef’s internal temperature will continue to rise, even after it’s removed from the grill.
How to Grill Beef Tenderloin
- 2 – 3 lb beef tenderloin
- 1 cup red wine
- 3 T Worcestershire sauce
- ¼ cup olive oil
- 1 head garlic
- 4 – 5 springs fresh rosemary
- kosher salt and fresh cracked pepper
- Remove beef tenderloin from the refrigerator and pat dry. Trim excess fat and slice off the silver skin.
- Either trim uneven ends of tenderloin or tuck them in to ensure even thickness of the tenderloin. Tie butcher's twine around the tenderloin in 2 – 3 inch intervals.
- Place beef tenderloin into a casserole dish. Mix olive oil, Worcestershire sauce red wine and pour over tenderloin. Liberally season with salt and pepper and top with Worcestershire sauce and red wine. Cut a few small slits on each side of the tenderloin, just large enough to tuck in cloves of garlic. Peel and crush garlic cloves and place one into each slit.
- Top with fresh rosemary and remaining garlic cloves. Transfer to a large ziploc bag and marinate for at least 2 hours or up to overnight. Flip the tenderloin over halfway through marinating.
Grilling the Tenderloin
- Turn burners for one half side of a gas grill to high and leave the other side off.
- Once the internal grill temperature has reached about 450° F, place the tenderloin on the hot, direct heat side of the gas grill. Sear each side of the tenderloin for 3 minutes per side until a nice crust has formed.
- Move the tenderloin to the indirect heat side until they have reached an internal temperature of 125° F (somewhere around 45 minutes to an hour).
- Transfer tenderloin from the grill to a carving board and tent in aluminum foil for about 20 minutes.
- Remove butcher twine and slice tenderloin into 1" thick steaks.
- Always use a meat thermometer when trying to determine beef’s doneness. Temperature should read 145°F for medium rare beef, 160°F for medium, and 170°F for well done. Keep in mind that beef’s internal temperature will continue to rise, even after it’s removed from the grill so you will want to remove it before it reaches your desired temperature.
- Keep food safety in mind when thawing beef before grilling. Although some say to bring beef to room temperature before grilling, Ohio Beef recommends putting it right on the grill after taking it out of the fridge.
What to grill when your grocery store is out of Beef Tenderloin? Although not as tender as tenderloin, sirloin steak is a flavorful substitute. Learn about the differences between these cuts here. If you’re feeding a smaller crowd, check out my grilled filet mignon and grilled ribeye recipes (can you tell I love rosemary? 😉 )
What is your go-to steak to grill in the summertime? If you’ve ever wondered how your beef makes it from pasture to plate? Learn more about the lifecycle from Beef. It’s What’s For Dinner. Every step of the way, Ohio’s beef farmers stay committed to providing excellent care for their animals, protecting the environment, and producing safe, healthy beef for your family. Ohio’s beef farmers use the latest technology and resources to ensure they are raising cattle in a safe, humane and environmentally sustainable way which always makes me feel good about what I’m eating!
Are you ready to become a grill master this summer?! Follow these simple grilling guidelines to learn approximately how many minutes to grill steaks, burgers, and kabobs to achieve the perfect temperature.
Visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families. Use #OhioBeef to share photos of your summer grilling adventures!