Grilled Beef Tenderloin

About this recipe

If the Queen were coming for dinner, what would you serve? Try this—she’ll love it. Buy your tenderloin even-shaped (4 inches round is perfect), and don’t be cheap with the herbs (use lots).


Prepare a 6-8 lb. beef tenderloin by cutting off all excess fat plus the veil. Fold over the skinny end, and secure with turkey skewers. Then tie the whole roast with string and put into a large container.

In a bowl, mix together:

  • 3-4 cloves fresh garlic (chopped),
  • 4-5 tbsp. each of chopped fresh rosemary, chopped fresh sage, chopped fresh mint, chopped fresh marjoram, and chopped fresh basil (use at least 3 herbs),
  • coarse salt (e.g., kosher), cracked black pepper, whole pepper corns,
  • enough olive oil to make a nice rub.

Rub this mixture all over your lovely tenderloin and add a splash of white wine to the bottom of the container. Let marinate for 6-8 hours (turning half way) or leave overnight in the fridge (same thing, you have to turn it).

Grill on high until outside is well seared, and then lower heat and continue cooking until your thermometer reads 140°F. (You have to watch because rare on the thermometer means medium-rare.)

Let rest in a roasting pan (don’t cover) for at least 10-15 minutes before carving.


  • Total cooking time is just over an hour.
  • You can do the same with an inside round roast.
  • Don’t overcook it; the meat should be red in the centre.
  • Make sure to grease the grill or your herbs will stick. I spray mine with Pam.
    Searing is the trick. Pre-heat your grill on high, and then turn down to low just before spraying and adding your meat. Once the flames disappear, you can turn back up to medium to complete the searing process and then back to low to finish cooking.

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