Grilled Beef Tenderloin
A simply seasoned beef tenderloin grilled to medium-rare and rested for juicy, tender slices.
Servings: 8 servings
Ingredients
- 2 pounds beef tenderloin
- 1.5 tablespoons olive oil
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon dried thyme
- 1 teaspoon mustard seed
Instructions
- Pat the beef tenderloin dry with paper towels.
- Use kitchen twine to tie the roast evenly and tuck the tail under so it has a uniform shape for even cooking.
- In a small bowl, combine black pepper, salt, garlic powder, red pepper flakes, dried thyme, and mustard seed.
- Brush the tenderloin all over with the olive oil, then press or dredge the spice mixture onto all sides until evenly coated.
- Preheat the grill to high heat and oil the grate to prevent sticking.
- Place the tenderloin on the hot grill, cover, and brown on all sides, rotating every 4 minutes or so to develop even color; continue grilling until an instant-read thermometer inserted into the thickest part reads 130°F for medium-rare.
- Transfer the meat to a cutting board and let rest for 15 minutes before slicing against the grain and serving.
Equipment
- Grill
- Kitchen twine
- Brush
- Small Bowl
- Meat Thermometer
- Cutting Board
- Knife
Notes
- Add dried rosemary or parsley to the spice mix for more herb flavor.
- For an Asian twist, use brown sugar, soy sauce, ginger, and garlic as a seasoning alternative.
- Combine whole mustard and Dijon with honey and balsamic for a honey-mustard glaze.