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My grilled beef tenderloin is juicy, tender, and melts in your mouth. Generously seasoned with everyday spices, it needs little prep and cooks in just 20 minutes.
If you thought grilling beef was reserved just for steaks, my grilled beef tenderloin recipe needs to be on your menu! It’s lean and healthy, and with a few flavor boosters, yields the most tender, melt-in-your-mouth beef ever!
Because beef tenderloin is naturally super tender, I like to keep the seasonings simple to let the meat shine. It doesn’t need any prep work, and with just 20 minutes of cooking time, this gorgeous tenderloin is ready to enjoy. It’s one of my family’s absolute favorite dinners.
Table of Contents
Why I love this recipe
- It is unbelievably tender. When fully rested, thin slices of this cut are utterly delicious.
- Minimum prep. This recipe doesn’t require any marinating or pre-resting time.
- Simple yet flavorful. You only need everyday kitchen staples for the seasoning.
If you love grilling beef as much as I do, try my flat iron steak, bavette steak, chuck eye steak, and sirloin steak next.
★★★★★ REVIEW
“Truly the best grilled beef tenderloin recipe EVER!!! I was nervous grilling such an expensive and large cut of meat, but your process and video made it absolutely seamless.” – Susie B
Key Ingredients
- Beef tenderloin. Get a high-quality, freshly cut whole beef tenderloin. Choose a bright red-colored cut with a firm texture and consistent thickness. I recommend getting your meat from a butcher over a mainstream grocery store (the beef is usually of much better quality and flavor!).
- Olive oil. Any neutral oil will work for this recipe, but olive oil lends a naturally richer flavor.
- Ground black pepper and kosher salt. To season the meat.
- Seasonings. Garlic powder, thyme, chili flakes, and mustard seeds.
How to grill a beef tenderloin
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Trim fat and sinew, pat the tenderloin dry. Tie with twine to tuck the tail under.
Step 2- Mix all the spices and seasonings in a small bowl. Brush the beef with oil and coat the meat with the spice mix.
Step 3- Grill the meat until the internal temperature reaches 130°F. Rotate the tenderloin every 4 minutes to cook it evenly.
Step 4- Rest the beef tenderloin for 15 minutes before slicing and serving.
Arman’s recipe tips
- You’ll know when the meat is ready when it reaches an internal temperature of at least 145°F (for medium-rare, which is best for this cut). Use a meat thermometer to check. For more doneness, look for 150°F for medium and 160°F for well done.
- Remove the tenderloin from the refrigerator 30 minutes to an hour before cooking. Room-temperature meat cooks evenly from the inside out.
- Let the meat rest. Because we’re cooking the whole tenderloin, allow it to rest for at least 15 minutes before slicing it. When rested enough, meat juices redistribute and keep the steak moist.
- Use sea salt. I highly recommend using sea salt instead of table salt to season your meat. because it helps achieve a gorgeous crust on the outside.
- Avoid cooking on direct heat to ensure the beef cooks evenly. Opt for the center or the center-left side of the grill, which is cooler.
Storage instructions
To store. Leftover grilled beef tenderloin stores well in the refrigerator in an airtight container for 3-4 days.
To freeze. If you wish to consume it longer, I suggest you freeze it for up to six months.
More easy beef dinners
If you tried this Grilled Beef Tenderloin recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Grilled Beef Tenderloin
Video
Ingredients
- 2 pounds beef tenderloin
- 1 1/2 tablespoons olive oil
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoons garlic powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon thyme dried
- 1 teaspoon mustard seed
Instructions
- Pat dry the beef tenderloin with a paper towel.
- Tie the roast with kitchen twine and tuck the tail of the tenderloin under the roast to get an even-looking roast.
- Mix the spices in a small bowl. Brush the meat with olive oil from all sides and dredge it in the spices.
- Preheat the grill to high heat and brush the grate with oil to prevent sticking.
- Place the tenderloin on the grill, cover it, and grill until it's browned on all sides. Rotate frequently, every 4 minutes or so. Grill the meat until the internal temperature reaches 130F.
- Transfer the meat to the cutting board and allow it to rest for 15 minutes before slicing.
Notes
- Herby beef tenderloin. Add dried herbs like rosemary, parsley, and thyme with garlic, salt, and pepper to make a savory herb-crusted beef.
- Asian-inspired flavors. Make a spice mix of brown sugar, soy sauce, ginger, and garlic. You can also use an Asian sauce or dressing, like katsu sauce, bulgogi sauce, or eel sauce.
- Honey mustard. Use a combination of whole mustard and Dijon mustard to amp up the zing. Add a few spoons of honey and balsamic vinegar to balance the spiciness of the mustard. Alternatively, slather the classic tenderloin with this honey mustard sauce.
Nutrition
Frequently asked questions
You can string, season, and store the beef for 72 hours before cooking in the refrigerator. Again, please bring it to room temperature before grilling.
Originally published August 2023, updated May 2024, updated May 2025
Truly the best grilled beef tenderloin recipe EVER!!!
Thanks, Susie!