Garlic and Herb Beef Tenderloin (Grilled or Roasted)

Grilled tenderloin on a bed of mushroom blue cheese sauce on a white plate

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Garlic and Herb Beef Tenderloin (Grilled or Roasted)

A simple yet elegant centerpiece tenderloin roast with garlic and rosemary marinade.

Prep Time20

Cook Time30

Marinating Time6

Total Time6 50

Course: Main Course, Main Dish

Cuisine: American

Servings:

Calories: 70kcal

Author: Judy Purcell

Ingredients

2 pounds beef tenderloin roast center-cut
8 cloves garlic , minced (8-10 large cloves)
4 sprigs sprigs fresh rosemary , leaves minced (about 3 tablespoons)
2 teaspoons sea salt
2 teaspoons freshly cracked black pepper
3 tablespoons extra virgin olive oil
Mushroom & Blue Cheese Ragout See Recipe Link

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Instructions

Trim away any silverskin on the tenderloin. If cutting away silverskin separates the muscle into two pieces, use twine to bind the pieces back together.
Place the trimmed tenderloin on a rimmed baking sheet and season with salt and pepper on both sides. Use a food processor to process the garlic and rosemary together, or mince with a knife. Rub the garlic and rosemary over the tenderloin until covered in a thin layer. Transfer to a container or Ziploc bag, drizzle with olive oil, and refrigerate at least 6 hours, but overnight is better.
2 pounds beef tenderloin roast, 8 cloves garlic, 4 sprigs sprigs fresh rosemary, 2 teaspoons sea salt, 2 teaspoons freshly cracked black pepper, 3 tablespoons extra virgin olive oil
OVEN METHOD: Heat oven to 350°F. Before roasting, pan-sear each side of the roast 2-3 minutes in a heavy oven-safe skillet (like cast iron) with oil over medium heat until browned on all sides. If the skillet is not oven-safe, transfer the roast to a baking dish. Cook in the oven for 20 minutes and then check the internal temperature in the thickest part of the roast. Continue to cook until the thickest part is medium-rare (125ºF). The exact time will depend on the thickness of the meat, but the roast is usually done within 30 minutes total cooking time.
CHARCOAL GRILL METHOD: Light a charcoal grill and spread coals on only one side of the grill to allow for a cool zone on the other side. Place the tenderloin directly over hot coals and cook for 8-10 minutes to sear. Turn over and grill for another 10 minutes. Check internal temperature at 20 minutes and continue to cook until medium-rare or 125°F internal temperature, about 30 minutes total, depending on size. NOTE: if the roast is cooking to fast on the outside before the internal temperature has reached 125minutes, then rotate to the cool zone and continue to cook until medium-rare or 125°F internal temperature, about 30 minutes total, depending on size.
GAS GRILL METHOD: Heat a gas grill to 400°F, then reduce heat to low. Clean grates and place the tenderloin roast over the low flame for 10 minutes. Turn over and grill for another 10 minutes. Check internal temperature at 20 minutes and continue to cook until medium-rare or 125°F internal temperature, about 30 minutes total, depending on size.
Once done, remove from grill, tent with foil, and allow to rest for 10-15 mintues. Serve with Mushroom Sauce.
Mushroom & Blue Cheese Ragout

Notes

How to Trim Silverskin from the Tenderloin:

Silverskin is the thin, shiny membrane that runs along parts of the tenderloin. Unlike fat, it does not melt during cooking and can become chewy and tough if left on the roast. The goal is to remove the membrane while preserving as much of the meat as possible.

Sharpen your knife—you’ll want it as sharp as possible.
Lift the membrane slightly with your fingers
Carefully angle the knife upward toward the silverskin (not downward into the meat).
Gently slide the knife along, just under the membrane, while pulling the silverskin away.

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