This 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. Watch the video below to see how I make it in my kitchen!
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.
Video
Notes
TO STORE. Leftover grilled beef tenderloin stores well in the refrigerator for 3-4 days. TO FREEZE. If you wish to consume it longer, I suggest you freeze it for up to six months.TO REHEAT. Wrap the leftovers in foil and bake for 10-15 minutes in a preheated oven at 350F until heated.