Grilled Beef Tenderloin with Herb Garlic Pepper Coating: A Flavorful Delight

Beef tenderloin, known for its exceptional tenderness and delicate flavor, is a prized cut of meat. Grilling it to perfection and enhancing it with a vibrant herb, garlic, and pepper coating elevates it to a truly memorable culinary experience. This recipe provides a detailed guide to achieving a succulent, flavorful grilled beef tenderloin that will impress your family and guests. Get ready to embark on a culinary adventure that celebrates simple ingredients and masterful technique.

Why This Recipe Works

This recipe excels for several reasons:

* **Tender Meat:** Beef tenderloin is naturally tender, making it ideal for grilling. We’ll guide you on how to maintain that tenderness throughout the cooking process.
* **Flavorful Coating:** The herb, garlic, and pepper coating infuses the beef with aromatic and savory notes, creating a delightful crust that complements the tender interior.
* **Perfect Sear:** Grilling at the right temperature ensures a beautiful sear on the outside while keeping the inside juicy and perfectly cooked.
* **Easy to Adapt:** The recipe is easily adaptable to your preferences. You can adjust the herbs and spices to suit your taste and dietary needs.

Ingredients

* 2-3 lb Beef Tenderloin Roast, trimmed
* 4-6 cloves Garlic, minced
* 2 tablespoons Fresh Rosemary, chopped
* 2 tablespoons Fresh Thyme, chopped
* 1 tablespoon Fresh Parsley, chopped
* 1 tablespoon Black Peppercorns, freshly cracked
* 1 teaspoon Red Pepper Flakes (optional, for heat)
* 1/4 cup Olive Oil
* 1 tablespoon Dijon Mustard
* 1 teaspoon Sea Salt, or to taste
* 1/2 teaspoon Garlic Powder
* 1/4 teaspoon Onion Powder

Equipment

* Grill (gas or charcoal)
* Grill brush
* Meat thermometer
* Mixing bowl
* Cutting board
* Sharp knife
* Tongs
* Aluminum foil

Instructions

Step 1: Prepare the Beef Tenderloin

1. **Trim the Tenderloin:** Use a sharp knife to remove any silverskin or excess fat from the beef tenderloin. Silverskin is a thin, silvery membrane that can make the meat tough if not removed. Trim any large pieces of fat, but leave a thin layer for added flavor and moisture.
2. **Pat Dry:** Pat the tenderloin dry with paper towels. This helps to create a better sear when grilling.
3. **Optional: Tie the Tenderloin:** If the tenderloin is uneven in thickness, tie it with butcher’s twine at 1-2 inch intervals. This will help it cook more evenly and maintain a uniform shape.

Step 2: Make the Herb Garlic Pepper Coating

1. **Combine Ingredients:** In a mixing bowl, combine the minced garlic, chopped rosemary, thyme, parsley, cracked black peppercorns, red pepper flakes (if using), olive oil, Dijon mustard, sea salt, garlic powder, and onion powder.
2. **Mix Well:** Stir all the ingredients together until well combined and a fragrant paste forms. The olive oil will help bind the herbs and spices together.

Step 3: Coat the Tenderloin

1. **Apply the Coating:** Generously rub the herb garlic pepper coating all over the beef tenderloin, ensuring that every surface is covered. Use your hands to press the coating into the meat.
2. **Marinate (Optional):** For the best flavor, cover the coated tenderloin with plastic wrap and refrigerate it for at least 30 minutes, or up to 2 hours. This allows the flavors to penetrate the meat. If you’re short on time, you can skip the marinating step, but the flavor will be more pronounced with marinating.

Step 4: Prepare the Grill

1. **Clean the Grill:** Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Use a grill brush to clean the grates thoroughly. A clean grill is essential for preventing the meat from sticking and ensuring even cooking.
2. **Oil the Grates:** Lightly oil the grill grates with cooking oil to prevent sticking. You can use a grill spray or brush the grates with oil using a heat-resistant brush.

Step 5: Grill the Tenderloin

1. **Sear the Tenderloin:** Place the coated beef tenderloin on the preheated grill. Sear it for 3-4 minutes per side, or until a nice crust forms. The searing process is crucial for developing flavor and creating a beautiful presentation.
2. **Reduce Heat:** After searing, reduce the grill heat to medium (about 350-400°F or 175-200°C). If using a charcoal grill, move the coals to one side to create indirect heat.
3. **Continue Grilling:** Continue grilling the tenderloin for about 10-15 minutes, or until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature.

* **Rare:** 125-130°F (52-54°C)
* **Medium-Rare:** 130-135°F (54-57°C)
* **Medium:** 135-145°F (57-63°C)
* **Medium-Well:** 145-155°F (63-68°C)
* **Well-Done:** 155°F+ (68°C+)

*Remember that the internal temperature will continue to rise slightly (about 5-10°F) after you remove the tenderloin from the grill, so it’s best to take it off the heat when it’s a few degrees below your target temperature.*

4. **Turn Frequently:** Turn the tenderloin frequently during grilling to ensure even cooking and prevent burning. Use tongs to turn the meat, avoiding piercing it with a fork, which can release juices.

Step 6: Rest the Tenderloin

1. **Remove from Grill:** Once the tenderloin reaches your desired internal temperature, remove it from the grill and place it on a cutting board.
2. **Tent with Foil:** Tent the tenderloin loosely with aluminum foil. This allows the meat to rest and the juices to redistribute, resulting in a more tender and flavorful final product.
3. **Rest for 10-15 Minutes:** Let the tenderloin rest for at least 10-15 minutes before slicing. Do not skip this step, as it is crucial for achieving optimal tenderness.

Step 7: Slice and Serve

1. **Slice Against the Grain:** After resting, use a sharp knife to slice the beef tenderloin against the grain. This will shorten the muscle fibers and make the meat even easier to chew.
2. **Serve Immediately:** Serve the sliced beef tenderloin immediately. It pairs well with a variety of side dishes, such as roasted vegetables, mashed potatoes, salad, or risotto.

Tips for Success

* **Choose High-Quality Beef:** Start with a good quality beef tenderloin for the best flavor and tenderness. Look for a cut that is well-marbled and has a vibrant color.
* **Don’t Overcook:** Beef tenderloin is best served medium-rare to medium. Overcooking can make it dry and tough. Use a meat thermometer to ensure accurate cooking.
* **Rest the Meat:** Resting the meat is crucial for achieving optimal tenderness. Don’t skip this step.
* **Adjust the Seasoning:** Adjust the herbs and spices in the coating to suit your taste preferences. You can add other herbs, such as oregano or basil, or increase the amount of garlic or pepper.
* **Use Fresh Herbs:** Fresh herbs provide the best flavor. If you don’t have fresh herbs, you can use dried herbs, but use about half the amount.
* **Control the Heat:** Maintaining consistent grill temperature is key to cooking the tenderloin evenly. Watch the grill closely and adjust the heat as needed.

Variations

* **Different Herbs:** Experiment with different combinations of herbs, such as rosemary and thyme, or parsley and oregano.
* **Spicy Coating:** Add more red pepper flakes or a pinch of cayenne pepper to the coating for a spicy kick.
* **Smoked Paprika:** Add a teaspoon of smoked paprika to the coating for a smoky flavor.
* **Lemon Zest:** Add the zest of one lemon to the coating for a bright, citrusy flavor.
* **Balsamic Glaze:** Drizzle the sliced tenderloin with balsamic glaze for a sweet and tangy finish.
* **Mushroom Sauce:** Serve the sliced tenderloin with a rich mushroom sauce.

Serving Suggestions

This grilled beef tenderloin is a versatile dish that can be served with a variety of side dishes. Here are a few suggestions:

* **Roasted Vegetables:** Roasted vegetables, such as asparagus, Brussels sprouts, carrots, or potatoes, are a classic accompaniment to beef tenderloin.
* **Mashed Potatoes:** Creamy mashed potatoes are always a hit.
* **Salad:** A fresh salad, such as a Caesar salad or a mixed green salad, provides a light and refreshing contrast to the rich beef.
* **Risotto:** A creamy risotto, such as mushroom risotto or asparagus risotto, is a sophisticated side dish that pairs well with beef tenderloin.
* **Grilled Corn on the Cob:** Grilled corn on the cob is a perfect summer side dish.
* **Garlic Bread:** Garlic bread is a simple and delicious accompaniment.

Nutritional Information (Approximate, per serving)

* Calories: 400-500
* Protein: 40-50g
* Fat: 25-35g
* Carbohydrates: 5-10g

*Note: Nutritional information may vary depending on the specific ingredients used and portion sizes.*

Storage and Reheating

* **Storage:** Leftover grilled beef tenderloin can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** To reheat, gently warm the beef in a skillet over low heat or in a preheated oven at 300°F (150°C). Avoid overcooking, as this can make the meat dry. You can also microwave the beef, but it may not be as tender.

Conclusion

This grilled beef tenderloin with herb garlic pepper coating is a show-stopping dish that is surprisingly easy to make. With a few simple ingredients and a little bit of practice, you can create a restaurant-quality meal that will impress your family and friends. The combination of the tender beef, flavorful coating, and perfect sear is simply irresistible. So, fire up your grill and get ready to enjoy a truly unforgettable culinary experience!