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Herb-Crusted Grilled Beef Tenderloin

perfectly grilled and sliced beef tenderloin

Herb-Crusted Grilled Beef Tenderloin

This post is sponsored by Omaha Steaks. Sponsored posts, along with affiliate links, are what enable bloggers like me to maintain and operate sites that are free to the public. That said, I only work with products and brands that I personally use and would feel proud to give as a gift.

This is a beef tenderloin recipe that I have been doing for years, and I love it—of course. That said, what’s more important than the recipe itself is the technique I use to cook it perfectly every time. More on that later. While this isn’t an every-night meal, it’s definitely a crowd pleaser for family gatherings or special occasions.

I use the center cut, also known as the Châteaubriand, from Omaha Steaks. It’s not typically available at the grocery store, so plan on ordering one in advance. It comes pre-trimmed so there is very little preparation work to do. This is a very tender piece of meat, like cut it with a spoon tender. However, because it’s so lean, it lacks the flavor of ribeye or strip steak.

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To make up for that, I use a simple Dijon and herb crust that really takes the flavor up a notch. The specific Dijon mustard, salt, and pepper are up to you. For this recipe, make the effort to use fresh rosemary and thyme for the flavor and texture profile. There’s a commonly invoked guideline about substituting dry herbs, but such a beautiful piece of meat deserves the extra touch you can only get with fresh herbs. You won’t regret it. I recommend you start with my recipe, but feel free to change up the flavor profile while using the same roasting technique.

grilled meat and garlic on a cutting board ready to slice

How To Cook Beef Tenderloin

Many people love a good roast beef tenderloin recipe, but grilling it is fun and easy. There’s no roasting pan to clean. All you need is a good meat thermometer and a grill. Most recipes call for you to sear the beef first, then roast it in the oven or on the grill. I take just the opposite approach with this recipe to achieve the perfect medium-rare temperature.

You’ve heard me talk about the reverse-sear method in many of my recipes. I like that method for a number of reasons, and I use a similar method here. Though I don’t sear the meat over direct heat, I do bring it up to temp slowly using moderate indirect heat, then roast it at the end using very high indirect heat to form the perfect crust.

Is Tenderloin Filet Mignon?

In a roundabout way, yes. Filet mignon steaks are cut, usually about 2 inches thick, from the same cut of meat. They make excellent steaks, of course, but when cooked whole it’s just called a beef tenderloin. The beef tenderloin is to the filet mignon as a standing rib roast is to a ribeye steak.

Tips For Grilling Center Cut Tenderloin

The Shape: This cut is sort of long and cylindrical. To keep that shape, I recommend using some butcher’s twine and tying it up to help support the muscle fibers during the cook.

The Temperature: Because this is such a lean cut of meat, it’s going to cook quickly. Be sure you’re using a reliable leave-in thermometer to monitor the meat’s internal temperature.

The Fuel: You can use either charcoal or gas for this recipe, and in either application you can add some wood for some smoke flavor if you like. I don’t use wood because I think the smoke takes away from the herb crust rather than adds to it, but that’s personal preference.

close up of medium rare medallions perfectly crusted by indirect high heat on a grill

Herb-Crusted Grilled Beef Tenderloin Recipe

Serves: 6–8 | Prep Time: 10 minutes | Cook Time: ~45 minutes

Ingredients
1 3–4 lb. beef tenderloin
3 tbsp Dijon mustard
1 tbsp olive oil
2 tbsp fresh rosemary leaves, finely chopped
2 tbsp fresh thyme leaves
2 tbsp garlic, finely chopped
2 tsp fresh cracked black pepper
2 tsp coarse sea salt

How To Make Herb-Crusted Grilled Beef Tenderloin

Step 1: Light your grill and set it up for two-zone cooking, establishing the temperature at 225° F.

Step 2: While the grill is preheating, set the beef on the counter and allow it to start warming to room temperature. Tie the tenderloin with butcher’s twine to help it keep its shape while on the grill.

uncooked center cut tied and ready for the grill

Step 3: In a small bowl, whisk together all ingredients for the herb crust. 

herb crust ingredients mixed in a metal bowl

Then, using your hands evenly coat the entire cut of beef with the mixture.

herb crust mixture applied evenly to center cut of beef

Step 4: Insert a reliable leave-in thermometer into the thickest portion of the beef, and place it on the grill over indirect heat. Close the lid and allow the beef to roast until the internal temperature reaches 100° F, which takes about 30 minutes.

leave-in thermometer inserted into meat on the grill

Step 5: Remove the beef from the grill and turn up the gas (or stoke the coals) to increase the grill temperature to 650° F. Place the beef back on the grill over indirect heat, close the lid and continue to cook until the internal temperature reaches 122° F, which takes about 5–7 minutes.

meat resting on a cutting board

Step 6: Remove the beef from the grill, place on a baking sheet, and tent it with aluminum foil. Allow the meat to rest for 7–10 minutes before slicing and serving. Carryover cooking will bring this to a perfect medium rare. 

sliced beef, medium rare and ready to serve

perfectly grilled and sliced beef tenderloin

Herb-Crusted Grilled Beef Tenderloin

5 from 4 votes
Prep Time: 10 minutes
Cook Time: 45 minutes
Course: Main Course, main dish
Cuisine: American
Servings: 6

Ingredients

  • 1 3–4 lb. beef tenderloin
  • 3 tbsp Dijon mustard
  • 1 tbsp olive oil
  • 2 tbsp fresh rosemary leaves finely chopped
  • 2 tbsp fresh thyme leaves
  • 2 tbsp garlic finely chopped
  • 2 tsp fresh cracked black pepper
  • 2 tsp coarse sea salt

Instructions

  • Light your grill and set it up for two-zone cooking, establishing the temperature at 225° F.
  • While the grill is preheating, set the beef on the counter and allow it to start warming to room temperature. Tie the tenderloin with butcher’s twine to help it keep its shape while on the grill.
  • In a small mixing bowl, whisk together all ingredients for the herb crust. Then, using your hands evenly coat the entire beef tenderloin with the mixture.
  •  Insert a reliable leave-in thermometer into the thickest portion of the beef, and place it on the grill over indirect heat. Close the lid and allow the beef to roast until the internal temperature reaches 100° F, which takes about 30 minutes.
  • Remove the beef from the grill and turn up the gas (or stoke the coals) to increase the grill temperature to 650° F. Place the beef back on the grill over indirect heat, close the lid and continue to cook until the internal temperature reaches 122° F, which takes about 5–7 minutes.
  • Remove the beef from the grill, place on a baking sheet, and tent it with aluminum foil. Allow the meat to rest for 7–10 minutes before slicing and serving. Carryover cooking will bring this to a perfect medium rare. 

Tried This Recipe?

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