Ingredients
Scale
- 1 whole beef tenderloin (or center cut beef tenderloin)
- 1 stick room temperature butter
- 2 tablespoons kosher salt
- 1/2 teaspoon sea salt (Can also use kosher)
- 1 tablespoon freshly cracked black pepper
- 1 large garlic clove, grated
- 1 teaspoon fresh chives, minced
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon fresh thyme, minced
Instructions
- Trim off any excess fat and silver skin from the beef tenderloin. Tie it every 2-3 inches with butchers twine to create an even roast.
- Coat the tenderloin with a light layer of olive oil and season it generously with kosher salt and cracked black pepper. (If time permits, allow the tenderloin to sit out at room temperature for 45 minutes)
- Make the garlic and herb butter by combining 1 stick of room temperature butter with 1 large garlic clove grated, 1 teaspoon each of minced chives, thyme, rosemary and 1/2 teaspoon of sea salt.
- Brush the garlic and herb butter onto the tenderloin before moving to the searing step. Set the rest of the butter aside for basting during the grilling step.
- To sear the tenderloin you can add a little olive oil in a cast iron pan and sear it over high heat over your stove top. Or you can preheat your grill to 400°F and sear your meat directly on the grill.
- After the tenderloin is seared on all sides and has a nice golden brown color, place it onto your grill at 250-275°F and cook it over indirect heat. Brush the tenderloin every 15-20 minutes with the garlic and herb butter.
- Continue cooking the tenderloin until it has reached your desired doneness, about 125°F for medium rare or 135°F for medium. This should take another hour to an hour and a half.
- Remove the tenderloin off the grill and brush on the butter one more time before resting for 15 minutes. Remove the butchers twine and slice into steak medallions.
- Serve the filet with your favorite sides like roasted Brussels sprouts or a creamy horseradish sauce.
Notes
Make extra garlic and herb butter to serve with your tenderloin. It's so good!
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
