Grilled Garlic Butter Beef Tenderloin Recipes

GRILLED BEEF TENDERLOIN RECIPE

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!

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.

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.