How to Cook Beef Tenderloin Per Pound
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10/20/2010
Excellent! I used this rub on filets and while simple is best this rub was wonderful. Rosemary and thyme always pair well together and this was no exception. Let your steaks come to room temperature before grilling. We also grilled them with a couple of sprigs of fresh rosemary to give them a really nice flavor. This recipe is a definite keeper!
07/12/2008
I cut the recipe back since there were only two of us. I used the small end of the tenderloin which was about 1.2 lbs. I followed the recipe exactly except of course the amount of time to cook. I seared it on high for a few minutes on each side, turned down to medium and then moved to the other side of the grill. Cooked it for 10 - 12 minutes and it was perfect! Was very tender, flavorful and tasty. I put the rub on earlier in the day and left it on a dish in the fridge covered with saran. I took it out about an hour before cooking. I'll definitely make this again.
10/07/2006
great recipe BUT watch the servings. I had 6 hungry adults, served taters and vegetables and was barely enough. I would go 8 max.
07/20/2007
Perfection. My husband is always worried about barbecuing for guests, but this was phenomenal. I put the rub on the meat the night before and let it sit almost 24 hours. The beef was so tender and delicious. Definitely a recipe we'll keep!
09/06/2007
I was only cooking for 2 so, i grabbed 2 chateaubriand roasts instead and cut the ingridients down to an eigth. It turned out phenomenal with a nice crust. I made a red wine dijon reduction to dip the tenderloin into.. Very flavourful, even without a sauce.
07/15/2006
Made this with filets instead of a whole beef tenderloin. This was lovely and I have been thinking about it all week. In fact, I made it again for friends a couple of nights ago.
08/14/2009
This recipe is absolutely killer. The herbs really make it pop without drowning out the flavour of the beef. This is one of the few recipes that I make pretty much exactly as written. Make sure you start with a good tenderloin and that you clean it well. Use a meat thermometer and don't overcook. It couldn't be simpler. The second time I made this I considered using fresh thyme from my garden, but hey, if it ain't broke, don't fix it. We usually make more than we need. Nothing like filet and eggs the next morning followed by steak panini's for lunch. Highly recommended!
05/20/2007
Thanks for this awesome recipe. So far, I have made it twice. The first time was for Mother's Day. The wet rub is fabulous and came out wonderfully. The really great thing about this recipe is the fool-proof grilling directions. Follow them precisely and you will not be disappointed. If you need additional help with prepping your tenderloin, the Joy of Cooking has great detailed instructions. Also, if you are using a tenderloin in the 3.5LB range, you can half the recipe for the wet rub and there is still plenty. Thanks for the great recipe. It came out perfect and rosy with a yummy, peppery grilled crust on the outside.
11/10/2008
I made this using 2 lbs of filet mignon steaks and halving the rub. It was cold and rainy outside, so I broiled my steaks until medium doneness. They were delicious!
09/02/2008
This is an absolute keeper. I made this for a cookout on Labor Day. It got rave reviews from everybody. I will definitely make this again, probably as an alternative to turkey for the holidays.
07/28/2011
Used this on a small beef tenderloin and one reviewers (rob) red wine dijon reduction sauce. It was fabulous. The meat had great flavor after only 30 min. of marinating and 20 min on the grill (it was only a 1.5lb roast). The sauce tipped it over the edge of greatness. Had to hunt pretty hard to find it but it was well worth it. We will make this over and over. For those of you wishing to try the reduction sauce click on rob foote review name below and follow to his page. Look at his recipes submitted, it is listed in a meat recipe he has. YUM
08/20/2012
Grilling tip (or for pan frying): allow the meat to come to room temperature first (say 70 degrees with a meat thermometer). To help even more, then place the meat in a 220 degree oven for about 20 minutes to bring the meat to about 120 degrees. Then grill (or fry) to an internal temperature of 130-140. Let the meat rest at least 5 minutes before cutting. This process brings the interior to a warmer temperature so that the grilling time is reduced, and the sear doesn't need to be so long that it thickens the outside. I've used this trick for steaks and even expensive chateaubriand. Gives a medium rare, delicious meat.
04/18/2011
This is a great recipe that won't over-power the taste of the meat. I grilled two 5lb tenderloins for a party we had the other night. The only thing I did different was that I seared the meat for 10 mins(5 mins each side) on my gas grill, then I transferred it over to my charcoal grill for the indirect cooking. Whenever a rub has a large amount of olive oil in it, it has the tendency to flare up. Which is never fun when you have expensive meat on the grill. This recipe was AWESOME! People are still talking about it 3 days later. Thank You.
01/22/2011
Roasted the meat instead of grilling and it came out delicious. Used the herbs in lesser quantities so as to not overpower the flavor of the meat. Will definitely make this again
02/21/2011
I prepared a 7 lb. beef tenderloin for my supper club (5 couples). It was AWESOME! I also used the marinade/rub on a pork tenderloin the same weekend, and it was just as good!
11/25/2017
We bought several of these to feed 40 of my husbands coworkers. We seasoned them as directed and cooked on the grill. There was none left at the end of the day. They were delicious.
01/25/2009
Very tasty! This is something I would make while entertaining others or for a special occasion. Delicious!
02/12/2012
This was absolutely fabulous. I realized at the last minute that I did not have thyme, so I used a combination of basil, oregano and cumin in substitution for the 1 tablespoon of thyme. It was also snowing pretty heavy when I was making this, so instead of putting in on the grill, I roasted in the oven at 350 degrees for a little over an hour to a perfect medium rare (let it rest for about 10 minutes after taking it out of the oven). Then sliced it really thin with an electric knife and it melted in our mouths -- no steak knives needed at the table. Enjoy!
12/26/2010
I went astray on prep and cooking. Mixed oil, garlic etc. together the day before. Took roast out of fridge and slathered with mix and let rest about 2 hours before cooking. Wanting a rare to med rare roast I did not move to indirect heat or cover the grill at any time. Used charcoal chimney full to the top to have a full pan of hot coals under roast. Grilled a total of 25-30 minutes then let rest, tightly tented, for about 20 minutes. Go ahead and trim the roast out all the way, no point in not removing silverskin before cooking.
08/11/2006
This was ok, we made it with steaks instead of a roast...I am not sure if the cut really makes the difference. My daughter liked it though and she is a picky eater.
01/06/2011
This recipe is phenomenal! Make exactly as directed to achieve stellar results! My husband remarked that this is by far the best recipe for beef tenderloin ever. Awesome! Thank you for sharing!
10/19/2010
Love this recipe!! Made it times 4 for our annual Mmorial party and everybody went crazy. Did a horseradish sauce with it for sandwiches and it was a huge success. Since then my father-in-law requests it just about every Sunday dinner, I give in every couple of months. Prepare exactly as written, just enough flavor!
12/24/2011
This is one great recipe. My only suggestion is that depending on your grill, it takes nowhere near as long as they say on here. Definitely use a meat thermometer, but mine was done about 15 minutes earlier than the recipe says and it was just a bit overdone.
01/04/2011
Made this for a New Years party and got rave reviews and many requests for the recipe!! Will definitely make again & again!!
04/25/2011
FABULOUS!! We broke with tradition and had a tenderloin for Easter and think we may not have a ham ever again! Everyone LOVED it!! Can't wait to try it on steak and chicken (maybe not so much pepper when we do chicken).
04/09/2012
I made this for Easter and it was the best beef tenderloin I've ever had. Got many compliments. I bought the meat at Costco and it was all trimmed for me. I followed the recipe exactly and it came out perfect. The marinade smelled wonderful and I would use that marinade on other meats. Everyone at the table got the meat cooked to their desire. The ends were well done, the middle was med. rare. I did marinate the meat over night.
12/30/2009
Delish! I roasted this in the oven as it was raining, but otherwise made as directed. The beef was awesome, thanks for a simple but wonderful recipe!
08/03/2010
I cut 1 long tenderloin in half, marinated the smaller side in a cracked pepper marinade and the other was just seasoned with salt, pepper, garlic, and seared them on the grill. Then I wrapped them in foil losely, and slow cooked them at 300 until 140 was reached. Incredible taste and guests only needed a fork to cut them. These keep cooking a good 10 minutes after you pull them off.
01/06/2011
Excellent rub, I'll use it again on all of my roasts, the family loved it
09/18/2010
I'm giving this one 5 stars. PERFECT! Followed the recipe as written. What a hit!! I will never grill beef tenderloin any other way. Thanks for sharin'
12/27/2010
this was to die for. However, next time I just use the spices as a rub and omit the olive oil.
10/19/2010
Love this recipe!! Made it times 4 for our annual Mmorial party and everybody went crazy. Did a horseradish sauce with it for sandwiches and it was a huge success. Since then my father-in-law requests it just about every Sunday dinner, I give in every couple of months. Prepare exactly as written, just enough flavor!
09/26/2010
this was awesome!! Had it for a family get together and will share with everyone I know. Thanks to whoever put it together!!!!!
12/08/2010
The best tenderloin I have ever had!
07/26/2011
done this one also. but instead of grilling it, i pan roasted it! yummy
01/30/2012
I made this for Christmas Dinner!!! EVERYONE LOVED IT. Very special
09/01/2011
This recipe was exceptional!!! I planned on a small dinner party with guests from Ireland. 13 people later, everyone said this was the best tenderloin they had ever had. Thank goodness I planned on 2 tenderloins.
06/27/2011
Single Best Thing I ever cooked. Everybody loved it and already looking forward to the next time I make it.
12/13/2010
Fantastic!!! Had it for Thanksgiving along with the traditional turkey.
04/26/2010
We used this recipe to marinate nearly 30 pounds of tenderloin (of course we increased the ingredients proportionally!) We sliced the finished product in 1/2-3/4 inches slices. My husband got RAVE reviews from the Canine Companions Club here is Sun City West. I did add some generous glugs of Burgundy Wine. It recipe and the directions were great!
06/24/2011
I have done this 2 times now and I have to say I only get rave reviews. I do rub the tenderloin the night before and seal it in a bag till the next day. The flavors just pop! Thanks for a great recipe!
06/19/2011
Delicious! Made exactly as written and barely had any leftovers.
07/19/2012
We love this recipe! It is a family favorite!
01/20/2010
This is WONDERFUL! Very flavorful & moist.
08/21/2011
Even Mike said that he couldn't wait to eat this! He has NEVER said that about ANYTHING I have ever made!
04/12/2010
This technique was spot on.
05/10/2010
Although the meat was cooked to perfection, the combination of herbs was truly overpowering. I will stick to my garlic, salt, & pepper with horseradish/dijon sauce version which affords more appreciation for the taste of the beef.
11/27/2011
Really appreciated the detailed grilling instructions to include use of butcher's twine. My first time attempting to tie up a tenderloin and it came out perfect. Great flavor. We'll make this again as a favorite.
12/25/2012
This tenderloin is our Christmas tradition. It is fabulous! We make 10-11 pounds to feed 12 adults and there is never any left over. We also make it in the oven, as it's usually too cold to grill at Christmas in Minnesota, and it works beautifully.
11/01/2011
Made this for a family celebration - All raved it was the best, most tender beef they ever ate. Worth the $ to buy the tenderloin for special occasion.
04/08/2012
We like our tenderloin rare to medium rare, so I reduced the cooking time by 15 minutes. It was perfect. (My charcoal grill was at 375 degrees)
05/15/2009
Came out great- but mine looked WAY different than this picture. Did I do something wrong?
06/03/2012
My husband and I use this for Elk and it is extraordinary! The one thing I sometimes do is to leave out the peppercorns just because I think it takes away from the taste of the elk meat. Otherwise - it's fantastic! We clear the snow off the grill in the winter to cook this when we can.
12/20/2009
Great rub for an easy, classic meat dish.
10/06/2012
I baked one filet at 350 for about 40 minutes instead of grilling (can't risk the smoke in my little apartment!) I'm giving the rub 5 stars since I didn't utilize the technique, it was DELICIOUS!
12/09/2009
Very simple but wonderful! I can't wait to make it again!
01/18/2009
Tender, easy, tasty. What more can I say. I found this to be just what I needed to make sure my very nice cut of beef came out tender and tasty. I will use this again.
09/13/2009
This was my first whole tenderloin and it turned out GREAT! I used 1 tbsp of dried rosemary because I didn't have fresh. Otherwise, I followed the recipe and grilling directions exactly. The seasoning rub and searing made a delicious outer crust with just the right amount of seasoning. Taking it off the grill at 130 and letting it rest for 15 minutes under foil made it a perfect rosy medium, just like we like it. Thanks for a delicious and easy to follow recipe. I"m already looking forward to the left overs!
12/29/2010
My only regret is that I didn't take a picture of it. It turned out beautiful! This one is a keeper!!!
06/12/2008
Made for formal Prom dinner. It was fab!!
09/10/2012
Absolutely superb! The combination of spices, along with grilling this for the minimum amount of time created a restaurant quality beef tenderloin. Thank you for a phenomenal recipe!
10/07/2006
This turned out great, though the meat cut was more than we used, I'll use the leftovers in Sheppards pie, pulled pork etc. Overall turned out very very good.
03/08/2013
Wrap in foil with marinade and put in frig for a few hours or overnight before grilling
07/23/2014
I was nervous as this is an expensive cut of meat. I followed the instructions exactly, using a gas grill and keeping the temp about 350 (one burner on my grill). It was amazingly easy. I used a meat thermometer to check for doneness. It was delicious!! It turned out perfect and because I left one end nearer the burner, we had everything from rare to med well. Everyone got their choice. If you wanted to more evenly cook it, I would rotate during cooking. This is an impressive dish but so easy! I'm going to make it again for a party of 40, it is that easy!
06/25/2012
Absolutely delicious! Best recipe so far for beef tenderloin on the grill.
11/04/2012
I used an Eye of Round roast. Seared all sides after rubbing olive oil, salt & pepper on it. Cooled, then rubbed it with Rosemary & Garlic. I put a thin layer of kosher salt over this and roasted it in the oven with baby potatos. Served with Winter Squash! Totally yummy!
10/15/2011
My family loved this! I've made it several times for holidays and family gatherings. It is easy to prepare. I would suggest, if you are using a gas grill, to make sure the grease pan is clean when you start. We had a little problem with the high temps at the beginning starting a grease fire. No damage to the house or the tenderloin, thank goodness:)
12/20/2016
We changed the pre-cook method by liberally salting the meat after trimming, then wrapping in plastic wrap and placing into the refrigerator. One hour before started cooking, we removed from the fridge and applied the marinade, leaving the roast out to warm up a little. We did a liberal coating of butter prior to putting it into the oven and used the Cook's Illustrated method for cooking tenderloin by the Low and Slow method at 300 degrees until coming to 120 degrees and then throwing on a blazing hot grill to sear the outside for a crust. You may also sear in a pan or griddle. Then before serving, we applied another layer of butter. There was none left out of a ten pound tenderloin, and I didn't even get but a bite. I saw grown men, in cocktail attire, standing at the buffet slipping slices of the tender meat and eating it out of their hands. Many, many compliments!
07/08/2016
A new favorite! Made the rub exactly according to the recipe and used on NY Strip and Filet. PERFECTION! The thyme gives it a heavenly crusty char. Served the steaks with fresh caprese salad and mashed cauliflower. Seriously restaurant quality. My only warning is to have an automatic pepper grinder if you're going to use fresh ground pepper. That is a LOT of pepper to grind yourself!! My hands still hurt as I type this... :-)
03/27/2017
I made this for a dinner party at our house this weekend. I followed the recipe exactly as written and cooked it on the grill with the indirect cooking method. It was fabulous! Many rave reviews on how perfectly it was cooked. I made sure to monitor the meat thermometer & did not allow it to go over 140 degrees. Will definitely make again!
07/02/2013
It was soooo good my 8 year old will not eat any other form of beef after eating this.
12/28/2015
Made this for Christmas Eve and it was a big hit. I put the rub on the tenderloin in the morning and wrapped it in plastic wrap. Cooked it in the oven at 350 degrees until the beef reached 130 degrees, let sit for 10 minutes. It was perfect and the best flavor. Everyone raved about it.
01/07/2014
This was wonderful! I made it for a small New Year's Eve dinner with just my family of six. I prepared this exactly as directed and it turned out just perfect. Definitely a keeper.
12/26/2016
I made this for Christmas Eve dinner and it was a huge success. My family loved it and is already asking me to make it again. I made it without modifications and let the rub sit on the roast for about 4 hours before grilling. The five pound roast was just enough for 6 adult eaters with no leftovers.
04/21/2014
Outstanding! We didn't have the foresight to put the rub on in advance, but we couldn't see how this could have been any better. We followed the recipe exactly and served this for Easter brunch (alongside a honey ham). The men in particular just raved, and needless to say we had nothing left over for sandwiches the next day. Many, many thanks for this fabulous recipe!
12/28/2016
This is our Christmas dinner recipe for the past few years. It is the BEST! We prefer to buy the meat already trimmed and tied---less hassle on an already busy day.
03/21/2017
I made this for my daughter's birthday party. Everyone loved it. I did not have fresh rosemary so I used dried (you do have to adjust because dried is much stronger than fresh) and it worked fine. I cooked it until meat thermometer registered 125 and the thick part was very rare. Next time I will let it go up to 130 and I think that will work better for my family, as we prefer medium rare.
12/28/2019
I have made this several times and it is always delicious!
04/09/2020
Loved the herbs and it turned out extremely tender
11/10/2017
delicious! pan seared mine then finished in the oven. just don't overcook!
03/08/2015
First time grilling a tenderloin/filet. Fabulous. Came out perfect!
04/14/2019
Amazing! I made my own spice rub. I followed the technique written in this recipe and it's spot on!! Definitely clean the beef as instructed by removing the gray skin, the first time I made beef tenderloin I did not do that & the meat was tough. Tying the beef is also key. This was melt in your mouth! Thank you for the wonderful recipe.
03/15/2015
This was outstanding! I used a Kamato Joe grill with a few chunks of mesquit wood. Followed the recipe and it was fabulous! I give this a full 5 stars!
08/30/2020
Simple. Fantastic.
04/23/2017
great for a crowd and delicious!!
07/15/2013
winner! If you like medium rare use 135 degree internal temp before you remove and wrap in foil for 20+ min. Check it at 40 minutes.
02/18/2018
What a great recipe! i cooked a 3 lb tenderloin and slightly reduced the quantities for the wet rub. To ensure I produced a perfect medium-rare roast, I took the roast off at 125F and lightly tented it while resting (about 10 min). I left the temperature probe in while resting (the meat rose to 135F). Turned out fantastic!
05/09/2021
Came out fantastic on Big Green Egg. Looking forward to next time already.
05/10/2022
Came out just right, tender and succulent. If you follow this and use a digital thermometer, you really can't go wrong. I chopped some shallot into the rub.
Thanks for such good direction!
05/23/2022
This recipe was "as advertised". We followed the directions, and the flavor was fantastic. Our only adjustment was the time we cooked our tenderloin. Ours cooked much faster on our charcoal grill. Fortunately, using the meat thermometer keeps you on top of this, so it came out beautifully . . . just sooner than expected.
07/18/2016
So good!!
10/08/2013
Everybody had 3 servings!
10/17/2019
I made this using 1/2 recipe ,as there is only 2 of us. Husband loved it, came out nice and pink in the middle and "crunchy" on the outside. I did cut down the garlic to about 2 cloves.
01/01/2014
Grilled this for Christmas and we loved it. Will definitely do it again.
09/23/2013
Easy to serve 14 people, just add a salad
01/03/2019
I made this tenderloin recipe for Christmas dinner and it was a huge hit. I put the herb paste on the day before and let it sit in fridge overnight. We grilled on hit charcoal as recipe said and checked temp with meat thermometer so we didn't overlook. We took off the grill when it was 130-135 degrees. After resting we sliced into thicker pieces and thinner pieces for Mom. It was so tender and flavorful. Will make again soon.
09/15/2012
Recommended this to my brother for Christmas Day and he nailed it. We doubled the recipe easily and pan seared the Tenderloins before putting them on a rack and cooked them in the oven. Pulled them out at 120 Degrees and let them rest for 20 min. Perfect!
06/19/2016
I made this as directed, and it was a huge hit. Very flavorful and tender, this is a fantastic recipe.
01/15/2014
This is an awesome recipe. I have made it exactly as written with a whole tenderloin, and I've used the rub on filets, rib eyes, t-bones, whatever. It is absolutely delicious. I've tried lots of rubs and marinades, and this one is my favorite. You can put the rub on a day before you grill or an hour before you grill. It's great either way. I bet it would be good on chicken and salmon, too.
Source: https://www.allrecipes.com/recipe/107086/grilled-beef-tenderloin-with-herb-garlic-pepper-coating/
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