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Medium-rare beef tenderloin slices ready to be served.

Grilled Beef Tenderloin

This tender Grilled Beef Tenderloin has a rich buttery-soft texture and is the perfect meal to impress your friends and family.
Servings: 8 servings
Chef Alli
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Prep Time 15 minutes
Cook Time 30 minutes
Resting time before and after cooking 1 hour 20 minutes
Total Time 2 hours 5 minutes

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Ingredients
 

  • 4 pound beef tenderloin roast
  • 1-2 tablespoons olive oil, for rubbing the roast
  • 1/4 cup your favorite dry rub seasoning blend

Instructions
 

  • One hour before you want to grill the beef tenderloin, remove it from refrigeration and uncover. Let the tenderloin rest on the counter for one hour before you begin the cooking (grilling) process.
    4 pound beef tenderloin roast
  • If desired, you can go ahead and rub the tenderloin with oil and season with the dry rub, or season with salt and pepper.
    1-2 tablespoons olive oil, for rubbing the roast, 1/4 cup your favorite dry rub seasoning blend
  • Prepare your outdoor gas grill or pellet smoker: Preheat for direct, high heat, about 425-450 degrees F.
  • If desired, use kitchen string (butcher twine) to tie the tenderloin crosswise, spacing the ties about 1 1/2-inches apart down the length of the tenderloin roast.
  • Pat the tenderloin dry with paper towels. Drizzle with 1 tablespoon olive oil, using your fingertips to rub it all over.
  • Season the tenderloin all over with 4-5 tablespoons of dry rub, again using your fingertips to get the rub down into all the nooks and crannies of the meat.
  • Place the seasoned tenderloin onto the grill (the direct-heat side if using a charcoal grill). Close the lid and grill (smoke) until the tenderloin is nicely caramelized on all sides, turning the beef, if needed, about 10 minutes time.
  • For a gas grill or pellet smoker, reduce the heat to medium, allowing the tenderloin to stay right where it is.
    For a charcoal grill, flip the tenderloin and move it to the cooler, non-direct heat area of the grill.
  • Close the lid and grill for 15-20 minutes longer, just until the tenderloin registers 115-120 degrees F. at the center when inserting an instant-read meat thermometer.
  • Transfer the tenderloin to large cutting board and cover tightly with foil. Let the tenderloin rest for 15-20 minutes so it can raise to a final internal temperature of 125-130 degrees for medium-rare.
  • Slice the tenderloin crosswise into about 3/4-inch thick slices, snipping the strings on the tenderloin as you go.
    Transfer to a serving platter and serve at once. Tenderloin is delicious served with a compound butter or creamy horseradish sauce.

Nutrition

Calories: 653kcalCarbohydrates: 3gProtein: 42gFat: 52gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 22gCholesterol: 159mgSodium: 113mgPotassium: 724mgFiber: 1gSugar: 0.2gVitamin A: 134IUVitamin C: 1mgCalcium: 67mgIron: 7mg
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