Best Grilled Beef Tenderloin Recipe - Delish

A big, beautiful beef tenderloin is always a really special meal. It might represent the holidays, Sunday lunches that linger into the evening, or the first dinner party you ever hosted. Usually, beef tenderloin is roasted in the oven, but it's time to take it outside to the grill. Grilled Beef Tenderloin is just as perfect for those occasions, but is also an option for taking your backyard BBQs to the next level. Seriously, imagine this perfectly grilled tenderloin alongside Jalapeño Popper Potato Salad and Grilled Green Beans.

To infuse the meat with extra flavor and create a better crust, you'll rub the meat with a rosemary salt and refrigerate for 4 hours. This is a perfect time to get the other sides for dinner ready. (Or, let's be honest, just plop onto the couch.)

Once you take your tenderloin off the grill, it’s important to let it rest for 10 minutes. (Tent it with foil to keep in the heat if you want to serve it hot.) Resting ensures that all the juices don’t immediately run out when you cut into it. And the final step, that really gilds the lily, is a slathering of the shallot-herb butter that melts when it hits the hot meat. Now that’s a perfect beef tenderloin! 

You may have seen flavored butter formed into a perfectly round log, then sliced into coins before being placed on a steak. It looks impressive but isn't that hard to do. Scoop the shallot-herb butter onto a piece of parchment or wax paper and fold one end of the paper over the butter. Hold a baking sheet or ruler against the top piece, then pull on the lower sheet of paper to squeeze the butter into a uniform log. Twist the ends of the parchment paper  and refrigerate until hard then slice when ready to use.

Ask your butcher to tie up the tenderloin with twine. Or, if you bought it plain, tie twine at 1½" intervals, which helps the meat keep its shape while cooking.