Grilled Beef Tenderloin with Fresh Herbs
Annabelle Breakey
Grilling this buttery, fancy cut gives it a crunchy crust that makes the meat seem even more tender.
How to Make It
Step 1
1
Bring meat to room temperature, about 1 hour. Cut through meat horizontally (parallel to work surface) to within 1/2 in. of other side. Lay meat open like a book and spread with mustard, then top with basil and sage leaves. Sprinkle with thyme leaves, garlic, 1 tsp. salt, and 1/4 tsp. pepper.
Step 2
2
Close up roast and tie with cotton string at 1-in. intervals. Rub all over with oil and sprinkle with 1 tsp. salt and 1/4 tsp. pepper.
Step 3
3
Prepare a charcoal or gas grill for indirect medium heat, using a drip pan filled halfway with warm water. Grill beef over indirect-heat area, covered, until an instant-read thermometer inserted into thickest part registers 130° to 135° for rare, 60 to 70 minutes. Transfer beef to a platter and let rest 20 minutes.
Step 4
4
Remove string. Top beef with herb sprigs. Slice and add salt and pepper to taste.
Step 5
Ingredients
1 center-cut beef tenderloin (3 to 4 lbs.)
2 tablespoons Dijon mustard
12 large fresh basil leaves
12 fresh sage leaves
1 tablespoon fresh thyme leaves
6 to 9 garlic cloves, minced
About 2 tsp. sea salt, divided
About 1/2 tsp. pepper, divided
2 tablespoons olive oil
Sage, basil, or thyme sprigs
Directions
Step 1
1
Bring meat to room temperature, about 1 hour. Cut through meat horizontally (parallel to work surface) to within 1/2 in. of other side. Lay meat open like a book and spread with mustard, then top with basil and sage leaves. Sprinkle with thyme leaves, garlic, 1 tsp. salt, and 1/4 tsp. pepper.
Step 2
2
Close up roast and tie with cotton string at 1-in. intervals. Rub all over with oil and sprinkle with 1 tsp. salt and 1/4 tsp. pepper.
Step 3
3
Prepare a charcoal or gas grill for indirect medium heat, using a drip pan filled halfway with warm water. Grill beef over indirect-heat area, covered, until an instant-read thermometer inserted into thickest part registers 130° to 135° for rare, 60 to 70 minutes. Transfer beef to a platter and let rest 20 minutes.
Step 4
4
Remove string. Top beef with herb sprigs. Slice and add salt and pepper to taste.
Step 5
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