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.
Notes
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. While this isn't an every-night meal, it's definitely a crowd pleaser for family gatherings or special occasions.