Rating: 4.88 stars
189 Ratings
  • 5 star values: 174
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.

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Ingredients

13
Original recipe yields 13 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.

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  • Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.

  • Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

Tips

Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

364 calories; protein 26.5g; carbohydrates 1.9g; fat 27.3g; cholesterol 88.9mg; sodium 599mg. Full Nutrition
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Reviews (145)

Most helpful positive review

Rating: 5 stars
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! Read More
(141)

Most helpful critical review

Rating: 3 stars
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. Read More
(6)
189 Ratings
  • 5 star values: 174
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
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! Read More
(141)
Rating: 5 stars
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. Read More
(111)
Rating: 5 stars
10/08/2006
great recipe BUT watch the servings. I had 6 hungry adults served taters and vegetables and was barely enough. I would go 8 max. Read More
(106)
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Rating: 5 stars
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! Read More
(50)
Rating: 5 stars
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. Read More
(45)
Rating: 5 stars
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. Read More
(42)
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Rating: 5 stars
08/17/2009
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! Read More
(33)
Rating: 5 stars
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. Read More
(29)
Rating: 5 stars
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! Read More
(25)
Rating: 3 stars
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. Read More
(6)