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grilled beef tenderloin recipe

How to Grill Beef Tenderloin

Published by: Lydia
5 from 1 vote
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Ingredients
  

  • 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

Instructions
 

  • 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.
    how to tie beef tenderloin
  • 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.
    garlic beef tenderloin
  • 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.
    marinated beef tenderloin

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.

Notes

  • 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.
Keyword grilled steak
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