Grilled Beef Tenderloin With Fresh Herbs Recipes

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING

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.

GRILLED BEEF TENDERLOIN WITH FRESH HERBS

Steps:

• 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.
• 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.
• 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.
• Remove string. Top beef with herb sprigs. Slice and add salt and pepper to taste.

GARLIC HERB BUTTER BEEF TENDERLOIN

Steps:

• Prepare the tenderloin by trimming the fat. Cut it in half and tie the roast. Bend the tail in at the end of the roast so that it is tied in even thickness.
• Preheat a heavy bottom skillet to medium high heat and add the olive oil. Once the olive oil has reached the smoking point, add the roasts and sear each side for 3-4 minutes or until it is golden brown.
• To make the garlic butter spread: Combine the butter, garlic, thyme, oregano, rosemary, salt and pepper.
• Place the tenderloin in a roasting pan, heavy bottomed skillet, or baking dish. Spread half of the butter on the roast.
• Roast in the oven until the temperature reaches just under 140 degrees for medium doneness. Remove from the oven and slather the rest of the garlic butter on top and let stand 10 minutes before slicing.

GRILLED GARLIC BUTTER BEEF TENDERLOIN

Steps:

• Set tenderloin out to come to room temperature about an hour before grilling.
• Trim any silver skin by running a sharp knife down the edge to remove the thin layer.
• Tuck the tapered end under and tie the roast or trim and reserve for another use. This will help the roast cook evenly.
• Prepare the garlic butter by adding butter and garlic to a small skillet. Cook over low heat until garlic starts to get brown and toasted. Stir in rosemary, salt and pepper.
• Remove from heat and whisk in brown sugar until melted. Set aside and cool slightly.
• Place tenderloin on a sheet pan and pour garlic butter over the meat. Spread the garlic and herbs evenly over the top of the roast.
• Prepare a grill fire with hickory for smoke flavor to about 350°.
• Cook tenderloin over indirect fire with the grill lid closed about 30 minutes. Check with a digital thermometer and continue to cook until desired doneness is reached about 45 minutes total for rare, about 1 hour for medium rare.
• Remove from grill to a cutting board and allow to rest about 15 minutes before serving.
• Slice and serve immediately.

GRILLED BEEF TENDERLOIN WITH STEVE'S RUB

Steps:

• Mix all ingredients and store in an air tight container.
• At least 2-1/2 hours before serving prepare the tenderloin by trimming off the excess fat.
• Brush the beef with balsamic vinegar then olive oil and season with 2 Tablespoons of the dry rub.
• Cover the tenderloin with plastic wrap and refrigerate for at least 2 hours (I like to let mine marinate overnight). Remove from the refrigerator 30 minutes before grilling to take the chill off the meat.
• Preheat the grill to a high temperature for searing.
• Sear the tenderloin for 4 minutes on each side.
• Turn the grill down to medium. If you have 2 or more burners, leave one burner on medium-high and turn one off. Put the meat over the burner that is off, then close the lid and cook for 15 to 20 minutes for medium rare. Depending on the heat of your grill and the thickness of the roast, the time can vary. The best way to determine doneness is to use a thermometer. Medium rare beef is 135°F.
• Let the tenderloin rest for at least 15 minutes under a foil tent before slicing. This will give the juices time to settle into the meat.

MUSTARD-HERB GRILLED TENDERLOIN

Steps:

• In a small bowl, combine oil, broth, mustard, vinegar, lemon juice, sugar, garlic and seasonings. Pour 3/4 cup into a shallow dish; add beef and turn to coat. Cover; refrigerate overnight, turning once or twice. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from beef. Grill, covered, over medium heat 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Turn once and baste with 1/4 cup reserved marinade during the last 5 minutes. , Let tenderloin stand 10 minutes before slicing. Serve with remaining reserved marinade.

GARLICKY GRILLED BEEF TENDERLOIN WITH HERBS

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.

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING RECIPE

Steps:

• 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 1½ 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 for about 5 minutes until well-seared. Turn meat and close lid; grill until well-seared on second side. This will take 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 for 45 to 60 minutes or until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, depending on tenderloin size and grill. Let meat rest for 15 minutes before carving.

HERB CRUSTED GRILLED BEEF TENDERLOIN

Steps:

• Let your whole beef tenderloin sit at room temperature for about 15-20 mins before grilling. If your whole beef tenderloin isn't already tied, use kitchen twine to tie it off in 1 inch intervals.
• Turn all of the burners on your gas grill to high and close the lid while you prep the beef.
• Season the beef tenderloin liberally on all sides with kosher salt and pepper.
• Combine the herbs, garlic, and olive oil in a small bowl. You can also pulse to blend in a food processor. Spread the herb mixture all over the beef tenderloin on all sides.
• Insert a meat probe like the ECPIN into the center of the beef. Bring the beef tenderloin to the grill and turn off one half the burners completely and reduce the other side to medium heat.
• Place the tenderloin on the side set to medium heat and sear on all sides for a total of 10 mins.
• Move the tenderloin to the cool side, close the lid, and cook until the probe reaches 125 - 130 degrees F for medium rare, about 30 mins.
• Remove to a tray, tent with foil, and let the meat rest for 20 mins before slicing. The meat will go up 5-10 degrees as it rests. Cut the string and slice.

GRILLED BEEF TENDERLOIN

Steps:

• In a medium bowl, beat the butter with a wooden spoon until creamy and smooth.
• Add the herbs, shallot, and garlic, if using. Season the butter with salt and black pepper and stir until well combined.
• Pat the tenderloin dry with paper towels. Using a sharp knife, trim any fat. Slide the blade under the long silvery membrane and remove it.
• Fold about 6 inches (15 cm) of the thin flap end of the meat under the rest of the tenderloin to make it about as thick as the rest of the filet and ensure even cooking. Tie the tenderloin with kitchen string at 3-inch (8-cm) intervals.
• Rub the tenderloin all over with oil. Rub with pepper, pressing it into the meat, and season with salt.
• Prepare a medium-hot charcoal or gas grill for indirect grilling. Grill the beef over the hottest part of the grill, turning it every few minutes so a slightly charred crust develops all over, 20 to 25 minutes.
• Carefully move the tenderloin to the cooler side of the grill and cook until a thermometer inserted in the thickest part of the meat registers 120°F (49°C) for rare and 130°F (54°C) for medium-rare, 7 to 12 minutes.
• Let the beef rest on a cutting board for at least 20 minutes. Snip off the string, slice the meat, and serve on a platter, or plated and topped with a smear of compound herb butter. (Leftovers can be covered and refrigerated for up to 3 days and are mighty lovely served cold.)

GRILLED BEEF TENDERLOIN WITH FRESH HERBS

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.