Best 17 Grilled Beef Tenderloin Recipes

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With its tender texture and rich flavor, grilled beef tenderloin is a classic dish that is perfect for special occasions or a simple yet elegant weeknight dinner. The key to cooking a perfect grilled beef tenderloin is to use high-quality meat and to cook it quickly over high heat. This will help to create a flavorful crust on the outside while keeping the inside tender and juicy. There are many different ways to grill beef tenderloin, so you can find a recipe that suits your taste and skill level. Whether you are a beginner or a seasoned griller, you are sure to find a recipe in this article that will help you cook a delicious and memorable grilled beef tenderloin.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING



Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating image

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

Provided by USA WEEKEND Pam Anderson

Categories     Main Dish Recipes     Roast Recipes

Time 1h25m

Yield 13

Number Of Ingredients 7

1 (5 pound) whole beef tenderloin
6 tablespoons olive oil
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1 tablespoon dried thyme leaves
2 tablespoons coarsely ground black pepper
1 tablespoon salt

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg

GRILLED BEEF TENDERLOIN



Grilled Beef Tenderloin image

Provided by Food Network Kitchen

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 14

4 beef fillet medallions, (about 6 to 8 ounces each)
Olive oil, for brushing
2 teaspoons kosher salt
Freshly ground black pepper
3 shallots, sliced
2 cloves garlic
1/4 cup white wine vinegar
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves
1/4 cup chopped chives
1/4 cup fresh tarragon leaves
3/4 cup extra-virgin olive oil, plus more for brushing steak
1 1/4 teaspoons kosher salt
Freshly ground black pepper

Steps:

  • A half-hour before cooking, remove the medallions from refrigerator.
  • Sauce: Put the shallots, garlic, vinegar, and all the herbs in a food processor and pulse until herbs are minced, with the motor running slowly drizzle in the olive oil until you have a thick sauce. Season with salt and pepper and the sauce is ready to serve.
  • Prepare a grill or a stove top grill pan with a medium-high heat fire.
  • Brush meat lightly with olive oil and season with salt and pepper. Place medallions on the grill and cook, without moving, until nice grill marks appear, about 4 minutes. Turn the medallions and continue to grill until an instant-read thermometer inserted into the medallions sideways registers about 120 degrees F, about 3 to 4 minutes more. Set aside on a cutting board to rest for 5 minutes before serving.
  • Divide medallions among plates and drizzle with some of the sauce. Serve. Pass the remaining sauce at the table.

GRILLED BEEF TENDERLOIN STEAKS IN BALSAMIC MARINADE



Grilled Beef Tenderloin Steaks in Balsamic Marinade image

This is a very simple but delicious marinade. The balsamic vinegar gives the grilled steaks a deep, rich color and flavor which nicely compliments the natural flavor of the steaks. Bon Appetit, July 1998.

Provided by swissms

Categories     Steak

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 5

1/2 cup balsamic vinegar
1/2 cup olive oil
1/2 cup chopped shallot
2 tablespoons chopped fresh rosemary
8 beef tenderloin steaks (6-7 oz. each, about 1-inch thick)

Steps:

  • Puree vinegar, oil, shallots and rosemary in blender until almost smooth. pour into 13x9x2 inch glass baking dish. Add steaks; turn to coat with marinade. Cover and refrigerate at least 6 hours and up to 1 day, turning steaks occasionally.
  • Prepare barbecue (medium-high heat). Remove steaks from marinade; sprinkle with salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare.

Nutrition Facts : Calories 546.2, Fat 43.3, SaturatedFat 13.9, Cholesterol 139.4, Sodium 87.2, Carbohydrate 4.5, Fiber 0.1, Sugar 2.4, Protein 32.5

GRILLED BEEF TENDERLOIN SANDWICHES



Grilled Beef Tenderloin Sandwiches image

My daughter shared these hearty sandwiches with me, and I think they're a savory melt-in-your-mouth treat. The sweet-sour onions and mushrooms are perfect over the tender beef and lip-smacking garlic mayonnaise. -Ruth Lee of Troy, Ontario

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 4 servings.

Number Of Ingredients 19

1 tablespoon brown sugar
2 garlic cloves, minced
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1 beef tenderloin roast (1 pound)
1 whole garlic bulb
1/2 teaspoon canola oil
1/4 cup fat-free mayonnaise
1/4 cup plain yogurt
ONION TOPPING:
1 tablespoon olive oil
1 large sweet onion, thinly sliced
1/2 pound sliced fresh mushrooms
2 tablespoons balsamic vinegar
1-1/2 teaspoons sugar
1/8 teaspoon salt
1/8 teaspoon pepper
4 slices French bread (3/4 inch thick)
1 cup fresh arugula

Steps:

  • Combine the first 4 ingredients; rub over meat. Refrigerate for 2 hours. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic. Brush with oil. , Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze garlic into food processor; add mayonnaise and yogurt. Process until smooth; chill., In a large nonstick skillet, heat olive oil and saute onion for 5 minutes. Reduce heat; cook and stir for 10-12 minutes or until onion is golden. Add mushrooms; cook and stir until tender. Add next 4 ingredients; cook until reduced slightly, Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before cutting into 4 slices., Serve warm on bread with garlic mayonnaise, arugula and onion mixture.

Nutrition Facts : Calories 418 calories, Fat 15g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 702mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

GRILLED TENDERLOIN OF BEEF WITH HORSERADISH SAUCE



Grilled Tenderloin of Beef with Horseradish sauce image

Serve this thinly sliced on toasted french bread drizzled with the sauce-oh yeah! Below for the cooking time I've posted the least amount of time-it just depends on how well you like your Beef, the servings also depend on the size you buy.

Provided by Diana Adcock

Categories     Meat

Time P2DT45m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 beef tenderloin (size and weight your choice)
1 cup olive oil
1/2 cup fresh thyme, chopped
1/2 cup fresh rosemary, chopped
4 cloves garlic
1/4 cup fresh cracked black pepper
soaked hickory chips
1 cup mayonnaise
6 teaspoons horseradish
2 teaspoons Dijon mustard
2 teaspoons lemon juice
salt and pepper

Steps:

  • Take the olive oil, fresh herbs, garlic and puree in a food processor to a paste.
  • Whisk in black pepper.
  • Coat Tenderloin on all sides, wrap in plastic wrap and refrigerate for 48 hours.
  • Remove marinated beef 2 hours before cooking.
  • Oil your grill grid and over medium high heat sear the beef.
  • Sprinkle with salt.
  • Remove from grill and place a pan soaked with hickory chips on a lower rack or place coals around it.
  • Place Tenderloin of Beef on a rack above chips on medium heat.
  • 45 minutes to 1 hour for rare, 1 hour 30 minutes to 45 minutes for medium.
  • Horseradish Sauce: Whisk together all ingredients and chill-make the day before if you can.

GRILLED BEEF TENDERLOIN WITH GRILLED SPRING ONIONS



Grilled Beef Tenderloin with Grilled Spring Onions image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 15

1 tablespoon toasted coriander seeds
1 tablespoon toasted cumin seeds
1/2 tablespoon cayenne pepper
1 beef tenderloin, trimmed (about 3 pounds)
Kosher salt
Extra-virgin olive oil
2 bunches spring onions, stems removed, cut in 1/2
Horseradish Cream, recipe follows
1/2 cup prepared horseradish
1/2 cup creme fraiche
1/2 cup mayonnaise
1 garlic clove, smashed and finely chopped
1/2 lemon, juiced
1 bunch chives, finely chopped
Kosher salt. if needed

Steps:

  • Preheat grill to medium-high.
  • Grind the toasted spices in a spice grinder and add to a small bowl with cayenne. Fold the tail end of the beef under to create a roll of meat that is even in thickness. Tie with butcher's twine to secure. This will help the meat to cook evenly and to be handled easily. Once the tenderloin is tied, season the beef generously with salt and rub with the spice mix. Give it a little massage with extra-virgin olive oil.
  • Place the tenderloin on the preheated grill and grill on all sides until it is very brown and charred on the outside. When the tenderloin is nice and brown on all the sides, move it to a cooler part of the grill and shut the grill and cook until it is cooked to the desired doneness (medium rare for me), about 20 to 25 minutes or so for medium-rare. If cooking indoors, put the meat in a preheated 375 degrees F oven to roast to the desired doneness, about 125 to 130 degrees F for medium-rare. Remove the meat from the grill or oven to a cutting board and let rest for about 10 minutes before slicing; this will keep the tenderloin very juicy.
  • Meanwhile, toss the onions with extra-virgin olive oil and salt and place on the preheated grill. Grill until they are soft and charred. Remove from the grill and reserve.
  • To serve, remove the string from the beef. Cut into relatively thin slices, but thicker if you prefer. Serve 3 slices of beef, for each serving, with the grilled onions and a spoonful of Horseradish Cream.
  • MMMMM...BIG MEAT!
  • Combine all the ingredients in a serving bowl. Taste for seasoning, adjust salt if needed. Easy peasy!

GRILLED MARINATED BEEF TENDERLOIN WITH PEPERONATA



Grilled Marinated Beef Tenderloin with Peperonata image

Provided by Food Network

Categories     main-dish

Time 4h5m

Yield 2 servings

Number Of Ingredients 17

12 ounces beef tenderloin
2 ounces olive oil
1 pinch fresh thyme
1 pinch fresh rosemary
1 pinch fresh basil
1 whole clove chopped garlic
4 ounces red wine (cabernet sauvignon preferred)
Salt and pepper, to taste
2 ounces extra virgin olive oil
1 whole clove chopped garlic
2 teaspoons balsamic vinegar
1 pinch red pepper flakes
1 teaspoon lemon juice
1 teaspoon fresh thyme
1 red pepper, sliced
1 green pepper, sliced
1 yellow pepper, sliced

Steps:

  • Combine marinade ingredients and marinate beef for 2 to 4 hours refrigerated. Grill for 1 to 1 1/2 minutes on each side.
  • Garnish beef with peppers.
  • Combine ingredients for peperonata and toss with the peppers. Marinate for 1 hour. Grill peppers for 1 to 2 minutes on each side. Do not overcook.

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING



Grilled Beef Tenderloin With Herb-Garlic-Pepper Coating image

This is a real show-stopper, perfect for that special dinner peary.It's done on the grill, so it frees up your oven for other uses. Originally from The USA WEEKEND magazine in the June 2006 Sunday Denver Post.

Provided by Leslie in Texas

Categories     Roast Beef

Time 1h40m

Yield 6 oz. serving, 12-16 serving(s)

Number Of Ingredients 7

1 (4 1/2-6 lb) beef tenderloin (whole,4 1/2 to 6 lbs.)
6 tablespoons olive oil
8 large garlic cloves, minced (a generous 2 T.)
2 tablespoons fresh rosemary leaves, minced
1 tablespoon dried thyme leaves
2 tablespoons fresh coarse ground black pepper
1 tablespoon salt

Steps:

  • 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 1 1/2 to 2 inches (to help the roast keep its shape).
  • Snip silverskin with scissors to keep roast from bowing during cooking.
  • Then mix oil,rosemary,garlic,thyme,pepper and salt;rub over roast to coat.
  • Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes,.
  • Lubricate rack 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.
  • Move meat to the charcoal grill's cool side, or turn off the burner directly under 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.

Nutrition Facts : Calories 561.1, Fat 41.3, SaturatedFat 14.5, Cholesterol 146.2, Sodium 682.8, Carbohydrate 1.6, Fiber 0.4, Protein 43.2

GRILLED BEEF TENDERLOIN WITH ROASTED GARLIC SAUCE AND LEEK-TOMATO QUINOA



Grilled Beef Tenderloin with Roasted Garlic Sauce and Leek-Tomato Quinoa image

Provided by Charlie Trotter

Categories     Milk/Cream     Beef     Garlic     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

Sauce
2 cups whole milk
2 large heads of garlic, top 1/3 trimmed to expose cloves
1/2 cup (or more) olive oil
1/2 cup (or more) low-salt chicken broth
Beef
1 1 1/2-pound piece beef tenderloin, trimmed
2 tablespoons olive oil
Leek-Tomato Quinoa
Chopped fresh chives

Steps:

  • For sauce:
  • Preheat oven to 350°F. Combine milk and garlic in small saucepan. Simmer, uncovered, over medium heat 10 minutes. Drain; discard milk. Place garlic heads, cut side up, in small ovenproof dish. Pour 1/2 cup oil over. Cover dish tightly with foil. Bake until garlic is soft, about 55 minutes. Remove garlic from oil; cool. Pour oil from dish into measuring cup; add more oil if necessary to measure 1/2 cup total. Squeeze out garlic from peel into blender. Add 1/2 cup broth and garlic oil; puree until smooth, thinning with more broth if desired. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat and thin with more broth, if desired, before serving.)
  • For beef:
  • Prepare barbecue (medium heat). Rub beef all over with oil. Sprinkle with salt and pepper. Grill beef to desired doneness, turning often, about 22 minutes for medium-rare. Remove from grill and let stand 5 minutes. Cut beef crosswise into 1/3-inch-thick slices.
  • Spoon Leek-Tomato Quinoa onto 4 plates. Top with beef, sauce, and chives.

GRILLED BEEF TENDERLOIN WITH BLACK PEPPER RUB



Grilled Beef Tenderloin with Black Pepper Rub image

Nothing says "special occasion" like Beef Tenderloin, and this recipe offers a zesty spin on the classic technique of steak au poivre.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 10

Number Of Ingredients 11

1 whole beef tenderloin (3 1/2 to 4 lb), trimmed
2 tablespoons vegetable oil
2 teaspoons salt
1/4 cup coarse ground black pepper
2 tablespoons butter
1/2 cup finely chopped shallots
2 cups Progresso™ beef-flavored broth (from 32-oz carton)
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon pepper
3 tablespoons brandy
4 teaspoons cornstarch

Steps:

  • With sharp knife, trim off excess fat and sliver skin from beef tenderloin. Fold narrow end of beef under to approximate thickness of remaining tenderloin. Tie folded end with butcher's twine or heavy cotton string; continue to tie every 2 to 3 inches to hold shape. Pat beef dry with paper towels.
  • Brush beef with oil; sprinkle with salt. Rub 1/4 cup pepper evenly over beef. Wrap beef with plastic wrap; let stand 30 minutes at room temperature.
  • Heat gas grill for indirect cooking. If grill has temperature gauge, try to maintain temperature between 325°F to 350°F.
  • Place beef on heated side of grill; cook 2 to 3 minutes on all sides or until browned.
  • Move beef to unheated side of grill. Insert meat thermometer into center of narrower end of beef. Cover grill; cook over indirect heat 30 to 40 minutes or until thermometer reads 135°F for medium-rare. If thickest part of beef has not reached 130°F to 135°F, it may be necessary to cut beef in half and leave thickest part on grill for 8 to 10 minutes longer.
  • Remove beef from grill; place on carving platter. Cover with foil; let stand 15 to 20 minutes. Temperature will rise about 10°F during stand time.
  • Meanwhile, in 12-inch heavy skillet, melt 2 tablespoons butter over medium heat. Add shallots; sauté until soft, about 3 minutes. Stir in broth, thyme and 1/4 teaspoon pepper.
  • In small bowl, mix brandy and cornstarch until smooth. Stir into shallot mixture. Increase heat to medium-high; heat to boiling, stirring constantly, about 1 minute. To serve, remove twine and cut beef into 1/2-inch slices. Serve with sauce.

Nutrition Facts : ServingSize 1 Serving

GARLICKY GRILLED BEEF TENDERLOIN WITH HERBS



Garlicky Grilled Beef Tenderloin With Herbs image

This is a recipe I cooked for my birthday. It was my very first tenderloin on the grill. The recipe was VERY easy. And it got rave reviews at the party. I actually scaled the recipe down for just 1 lb of tenderloin, but I'm including the whole recipe here. I got the recipe online from Food & Wine. I believe they used fresh herbs in the original recipe. I didn't have any fresh on hand, but I had a Ton of dried, so I used that and it was still wonderful. I have changed the recipe to reflect my use of dried herbs.

Provided by Ambrosia for Guen

Categories     Roast Beef

Time 4h40m

Yield 12 serving(s)

Number Of Ingredients 8

4 1/2 lbs beef tenderloin, trimmed
1/3 cup extra virgin olive oil
6 garlic cloves, thinly sliced
2 tablespoons cracked black pepper
1 tablespoon dried thyme
2 teaspoons dried marjoram
2 teaspoons dried rosemary
2 teaspoons salt

Steps:

  • Fold the thin end of the tenderloin roast under to make the meat an even thickness. Tie the roast at 1-inch intervals and transfer to a large rimmed baking sheet.
  • In a small bowl, combine the olive oil with the garlic, pepper, thyme, marjoram, rosemary and salt. Rub the herb oil all over the roast and refrigerate for 2 to 4 hours.
  • Bring to room temperature before grilling.
  • Light a grill. Grill the roast directly over moderately high heat, turning often, until nicely charred, about 30 minutes for medium-rare.
  • Transfer to a carving board and let rest for 10 minutes.
  • Slice the roast 1/2 inch thick and serve.

Nutrition Facts : Calories 554.5, Fat 40.5, SaturatedFat 14.4, Cholesterol 146.2, Sodium 489.1, Carbohydrate 1.6, Fiber 0.6, Protein 43.2

GRILLED BEEF TENDERLOIN WITH BLUE CHEESE



GRILLED BEEF TENDERLOIN WITH BLUE CHEESE image

Categories     Beef     Grill/Barbecue

Yield 8

Number Of Ingredients 8

1 (3 pound) whole beef tenderloin
1/2 cup teriyaki sauce
1/2 cup red wine
2 cloves garlic, chopped
4 ounces blue cheese, crumbled
1/3 cup mayonnaise
2/3 cup sour cream
1 1/2 teaspoons Worcestershire sauce

Steps:

  • 1.Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes. 2. Pre-Heat Grill to Med-high (around 450). 3.Place tenderloin on grill, and grill 15 minutes. Reduce heat on grill to Medium Heat (about 375 degrees), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing. 4.In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.

GRILLED BEEF TENDERLOIN STEAKS IN BALSAMIC MARINADE



GRILLED BEEF TENDERLOIN STEAKS IN BALSAMIC MARINADE image

Categories     Beef     Quick & Easy     Backyard BBQ

Yield 8 Servings

Number Of Ingredients 5

1/2 cup balsamic vinegar
1/2 cup olive oil
1/2 cup chopped shallots
2 T chopped fresh rosemary
8 6 to 7 ounce beef tenderloin steaks

Steps:

  • Puree vinegar, oil, shallots and rosemary in blender until almost smooth. Pour into 13 x 9 x 2 glass baking dish. Add steaks, turn to coat with marinade. Cover and refrigerate at least 6 hours and up to 1 day, turning steaks occasionally. Grill to desired doneness, about 6 minutes per side for medium rare.

GRILLED BEEF TENDERLOIN WITH MARSALA-MUSHROOM SAUCE



GRILLED BEEF TENDERLOIN WITH MARSALA-MUSHROOM SAUCE image

Categories     Beef     Dinner

Yield 4 servings

Number Of Ingredients 8

4 Tbsp butter (1/2) stick
1 Cup chopped leek (white and pale green parts only)
4 tsp minced garlic
4 cups sliced mixed fresh wild mushrooms (such as oyster, stemmed portobello and stemmed shiitake)
2/3 cup dry Marsala
2/3 cup beef stock or canned broth
4 8-ounce beef tenderloin steaks
Olive Oil

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over meduim-low heat. Add leek and garlic and saute until almost tender, about 5 minutes. Increase heat to medium-high. Add mushrooms and saute until golden brown, about 6 minutes. Add Marsala and stock and boil until liquid is reduced by half, about 4 minutes. Prepare barbecue (medium-high heat) or preheat broiler. Brush steaks with olive oil. Sprinke with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter and tent with foil. Bring sauce to simmer in heavy large skillet. Remove skillet from heat. Gradually whisk in remaining 2 tablespooon butter. Add reserved mushrooms and stir over low heat until mushrooms are heated through, about 2 minutes. Season to taste with salt and pepper. Place steaks on plates. Spoon sauce and mushrooms over and serve.

GRILLED BEEF TENDERLOIN WITH RED WINE & PISTACHIOS



Grilled Beef Tenderloin With Red Wine & Pistachios image

Make and share this Grilled Beef Tenderloin With Red Wine & Pistachios recipe from Food.com.

Provided by southern chef in lo

Categories     Fruit

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 12

6 cups beef stock or 6 cups veal stock
6 cups dry red wine, preferably Pinot Noire
1 1/2 cups garlic cloves, roasted
1 1/2 cups shallots, chopped
1 1/2 cups fresh parsley, chopped
salt
fresh ground pepper
3/4 cup roasted pistachios, chopped
3/4 cup sunflower seeds, chopped
6 lbs beef tenderloin, cut in 8-oz steaks
6 tablespoons olive oil
12 sprigs fresh parsley, for garnish

Steps:

  • In a large saucepan, combine the stock, red wine, 9 tablespoons of the roasted garlic, the shallots and 3/4 cup of the chopped parsley. Bring to a simmer over medium heat and cook until reduced to coat the back of a spoon, about 20 minutes.
  • Transfer mixture to a blender and puree until smooth. Strain through a fine sieve into another saucepan, then adjust the salt and pepper. Stir in the remaining parsley, then reduce heat to low.
  • In a small bowl, combine the remaining garlic, the pistachios, sunflower seeds and 6 tablespoons of the Red Wine sauce. Mix well and set aside. Rub the surface of the steaks with the olive or corn oil.
  • Grill the steaks until well seared on the surface - both sides. Place in a baking dish. Bake at 300°F for about 5-7 minutes for medium-rare, depending on the thickness.
  • Brush the tops of the steaks with a small amount of Red Wine sauce, and then press the steaks, topside down, into the pistachio mixture, coating the surface well. Position the steaks on serving platter, spoon the remaining sauce around them, garnish with parsley sprigs and serve.
  • Note: the nut garnish/topping can be added to the sauce, just before adjusting the salt and pepper.

GRILLED BEEF TENDERLOIN WITH FRESH HERBS



GRILLED BEEF TENDERLOIN WITH FRESH HERBS image

Categories     Beef     Grill/Barbecue

Yield 8 Servings

Number Of Ingredients 10

1 center-cut beef tenderloin (3 to 4 lbs.)
2 tablespoons Dijon mustard
12 large fresh basil leaves
12 fresh sage leaves
1 tablespoon fresh thyme leaves
6 to 9 garlic cloves, minced
About 2 tsp. sea salt, divided
About 1/2 tsp. pepper, divided
2 tablespoons olive oil
Sage, basil, or thyme sprigs

Steps:

  • 1. Bring meat to room temperature, about 1 hour. Cut through meat horizontally (parallel to work surface) to within 1/2 in. of other side. Lay meat open like a book and spread with mustard, then top with basil and sage leaves. Sprinkle with thyme leaves, garlic, 1 tsp. salt, and 1/4 tsp. pepper. 2. Close up roast and tie with cotton string at 1-in. intervals. Rub all over with oil and sprinkle with 1 tsp. salt and 1/4 tsp. pepper. 3. Prepare a charcoal or gas grill for indirect medium heat, using a drip pan filled halfway with warm water. Grill beef over indirect-heat area, covered, until an instant-read thermometer inserted into thickest part registers 130° to 135° for rare, 60 to 70 minutes. Transfer beef to a platter and let rest 20 minutes. 4. Remove string. Top beef with herb sprigs. Slice and add salt and pepper to taste.

GRILLED BEEF TENDERLOIN - BETHENNY FRANKEL



Grilled Beef Tenderloin - Bethenny Frankel image

Bethenny Frankel is from The Real Housewives of New York City. She is also a natural food chef and cooks for many celebrities. Enjoy!

Provided by Nif_H

Categories     Meat

Time 24m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs beef tenderloin
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon whole grain mustard
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon olive oil

Steps:

  • Preheat your oven to 350°F.
  • Mix seasoning and coat the tenderloin.
  • Sear the filet on 4 sides on a grill pan for 2 min each. Finish in oven for 6 more minutes for medium rare.

Tips:

  • Choose a high-quality beef tenderloin steak that is at least 1 inch thick.
  • Marinate the steak for at least 30 minutes, or up to overnight, in a mixture of olive oil, garlic, herbs, and spices.
  • Preheat your grill to high heat before cooking the steak.
  • Sear the steak for 2-3 minutes per side, or until it is nicely browned.
  • Reduce the heat to medium-low and continue to cook the steak for 10-15 minutes per side, or until it reaches your desired doneness.
  • Let the steak rest for 5-10 minutes before slicing and serving.

Conclusion:

Grilled beef tenderloin is a delicious and elegant dish that is perfect for a special occasion meal. By following these tips, you can ensure that your steak turns out perfectly cooked and juicy every time.

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