Best 3 Grilled Beef Tenderloin With Fresh Herbs Recipes
When it comes to grilling, there are few dishes as luxurious and satisfying as grilled beef tenderloin. This cut of meat is known for its tenderness, flavor, and rich marbling, making it a perfect choice for a special occasion or a romantic dinner. Paired with fresh herbs, which add a burst of flavor and aroma, grilled beef tenderloin becomes an unforgettable culinary experience. In this article, we will delve into the world of grilled beef tenderloin with fresh herbs, providing you with tips, techniques, and an array of delicious recipes to help you create this mouthwatering dish.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED BEEF TENDERLOIN RECIPE
Juicy, tender, and richly flavorful, this easy Grilled Beef Tenderloin Recipe makes a perfect holiday meal.
Provided by Isabel Laessig
Categories Beef Grilling Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Bring a 3 lb. beef tenderloin to room temperature by letting it sit out of the refrigerator for 30 minutes to 1 hour before cooking. Once ready to cook, preheat grill to medium-high heat. Mix 1 Tbsp. rosemary, 1 Tbsp. thyme, 2 Tbsp. garlic powder, 2 tsp. sea salt, and 2 tsp. black pepper in a bowl. Sprinkle both sides of the beef with seasoning, patting it down to coat it well.
- Grill for 30 minutes with the lid closed. Check often with a meat thermometer. For medium rare, grill until beef reaches an internal temperature of 135°F or 145°F for medium.
- Let the beef rest for 5-10 minutes before slicing. Serve, and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 793 kcal, Carbohydrate 3 g, Protein 59 g, Fat 59 g, SaturatedFat 23 g, Cholesterol 210 mg, Sodium 914 mg, Fiber 1 g, UnsaturatedFat 27 g
GARLICKY GRILLED BEEF TENDERLOIN WITH HERBS
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
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
CHAR-GRILLED BEEF TENDERLOIN WITH THREE-HERB CHIMICHURRI
Provided by Elizabeth Karmel
Categories Blender Beef Garlic Mint Summer Grill/Barbecue Cilantro Parsley Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 21
Steps:
- For spice rub:
- Combine all ingredients in small bowl.
- Do ahead: Can be made 2 days ahead. Store airtight at room temperature.
- For chimichurri sauce:
- Combine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.
- Do ahead: Can be made 3 hours ahead. Cover; chill.
- For beef tenderloin:
- Let beef stand at room temperature 1 hour.
- Prepare barbecue (high heat). Pat beef dry with paper towels; brush with oil. Sprinkle all over with spice rub, using all of mixture (coating will be thick). Place beef on grill; sear 2 minutes on each side. Reduce heat to medium-high. Grill uncovered until instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare, moving beef to cooler part of grill as needed to prevent burning, and turning occasionally, about 40 minutes. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice beef crosswise. Serve with chimichurri sauce.
- *Available at specialty foods stores and from tienda.com.
Tips:
- Choose a tenderloin steak that is at least 1 1/2 inches thick. This will ensure that the steak cooks evenly and stays juicy.
- Marinate the steak for at least 30 minutes, or up to overnight. This will help to tenderize the meat and infuse it with flavor.
- Preheat your grill to medium-high heat before cooking the steak. This will help to sear the outside of the steak and keep the juices inside.
- Cook the steak for 8-10 minutes per side, or until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare, 145 degrees Fahrenheit for medium, or 155 degrees Fahrenheit for well-done.
- Let the cooked steak rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.
Conclusion:
Grilled beef tenderloin is a delicious and impressive dish that is perfect for a special occasion. By following these tips, you can cook a tenderloin steak that is cooked perfectly and packed with flavor. So fire up your grill and get cooking!
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