Quick Look at the Best Beef Tenderloin Recipe
- Ready In: 1.5 hours (will vary depending on size)
- Serves: 8
- Main Ingredients: beef tenderloin, homemade dry rub, & a creamy mushroom sauce
- Dietary Info: gluten-free, dairy-free friendly
- Best For: Christmas dinner, another holiday dinner, fancy family dinner, or special occasion.
- Origin: I have made the perfect smoked beef tenderloin and oven roasted beef tenderloin, they are absolutely delicious but this perfectly grilled beef tenderloin recipe is my favorite! Cooking it on the grill gives it a slight charred crust on the outside, plus the grill adds a slightly smokey flavor. Serve it up with the best creamy mushroom sauce for an incredible meal!
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Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- beef tenderloin – an expensive cut of beef that can be found at your local butcher shop or meat department. For best results, they should be tied up with kitchen twine for more even cooking.
- coffee grounds, coriander, cinnamon, & chili powder – this combination of earthy flavors are my secret ingredients for bringing out the best depth of flavor in the tenderloin.
- mushroom sauce – highly recommend serving your beef tenderloin medallions with this super easy mushroom sauce. It will take the whole meal to the next level!
How To Tie Beef Tenderloin
Step 1 – Hold your hand over the tenderloin and bring the twine up around your wrist.
Step 2 – Wrap it around your wrist one time.
Step 3 – Grab the other end of the tenderloin with the wrapped hand.
Step 4 – Pull the twine wrapped around your wrist over the end of the tenderloin.
Step 5 – Place this twine about a half inch away from the first knot.
Step 6 – Pull to secure and continue this process all the way down the meat.
Step 7 – Now flip over the tenderloin and bring the twine around the end to line of twine closest to that end.
Step 8 – Continue wrapping around each line of twine up the back side to the other end. Tie the loose ends together.
How To Grill Beef Tenderloin
Step 1 – Sauté the mushrooms in butter with some garlic and shallots.
Step 2 – Add the rest of the sauce ingredients and bring to a simmer. Whisk in the sour cream and keep warm.
Step 3 – Mix up the dry rub seasoning and rub on all sides of the wrapped tenderloin.
Step 4 – Sear on a hot, clean grill for 2 minutes on each side.
Step 5 – Move to indirect heat and cook until the thickest part reaches your desired internal temperature.
Internal Temperatures for Beef Tenderloin
| Finish | Internal Temperature Before Resting |
| medium-rare | 125-130 degrees F |
| medium | 135-140 degrees F |
| medium-well | 140-145 degrees F |
Best to avoid letting the internal temperature go above 145 degrees F. before resting to prevent the meat from getting to dry.
Step 6 – Let the meat rest and then cut into slices.
Best Ways To Serve Grilled Beef Tenderloin
This ultimate grilled beef tenderloin is perfect with a generous amount of the creamy mushroom sauce or a big dollop of easy horseradish sauce, if that’s more your thing. Both are great options for serving these rosy pink medallions.
You can also add a little bit of a compound butter (like our Easy Herbed Butter) to the top of the tenderloin while it rests or during serving. And if you are looking for side dishes to go with your main course, we highly recommend baked potatoes on the grill, parmesan brussel sprouts, or the best house salad!
Grilled Beef Tenderloin FAQs
If there is a long skinny or tapered end, it could be cut off and stored in the fridge or freezer to make beef tenderloin steak tips for another meal. Tying up the tenderloin with kitchen twine also helps hold it all together and keep the cooking as uniform as possible.
Yes, make sure the grates are clean and that the grill is nice and hot before searing the tenderloin but a charcoal grill should work just fine.
It depends on the thickness of the tenderloin. This 3 pound beef tenderloin was seared for about 2 minutes on each side on a gas grill and then cooked on indirect heat for 10-15 minutes for a medium-rare finish. Using a charcoal grill might also change the cook time, so it is important to use a good meat thermometer!
It’s a personal preference. The grill will give you a perfect crust on the outside and tender inside, plus that hint of smoky flavor. Roasting beef tenderloin in the oven is a great option if you don’t have a grill or if you want to capture all those pan drippings for making a tenderloin sauce.
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Ingredients
Creamy Mushroom Sauce:
- 8 tablespoons butter, divided
- 16 oz baby bella mushrooms, sliced
- 6 tablespoons shallots, minced
- 2 garlic cloves, smashed
- 1 1/2 cups beef broth
- 1 1/2 cups heavy cream, (or dairy-free creamer)
- 1/3 cup marsala wine
- 1 tablespoon black peppercorns
- 2-3 sprigs fresh thyme
- 1/2 teaspoon lemon zest, grated
- 1/4 cup sour cream, (regular or dairy-free)
- kosher salt and ground black pepper, to taste
Dry Rub:
- 4 teaspoons kosher salt
- 4 teaspoons coffee grounds
- 2 teaspoons garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
Beef Tenderloin:
- 3-4 pound beef tenderloin, trimmed
Other Items:
- kitchen twine
Instructions
- Grill: Preheat the grill to a high heat (around 550℉).
- Prep: Tie beef tenderloin with kitchen twine (see video tutorial here or photo tutorial above within body of post). Let beef come to room temperature (approx. 30 minutes – 1 hour).
- Mushroom Sauce: Bring a large cast iron skillet to a medium-high heat, add 4 tablespoons butter and let melt. Add mushrooms to the hot pan, season with salt, and move around until fully cooked. Add another 4 tablespoons of butter along with garlic and shallots. Let soften. Add 1 1/2 cups beef broth, 1 1/2 cups heavy cream, and 1/3 cup marsala wine along with 1 tablespoon black peppercorns, 2-3 sprigs fresh thyme, and 1/2 teaspoon lemon zest. Bring to a gentle simmer, stirring frequently, until it has thickened a bit, approx. 15-25 minutes or until sauce coats the back of a spoon. Remove from heat and add 1/4 cup sour cream; stir to combine. Taste and add kosher salt and ground black pepper, as desired. Cover and keep warm until serving.
- Dry Rub: Put all of the dry rub ingredients in a small bowl and mix together. Coat the outside of the tied beef tenderloin with the dry rub.
- Grill: Place the seasoned tenderloin on the hot grill to sear for 2 minutes on each side. Reduce the heat to about 400℉, move tenderloin to indirect heat and let it cook for an additional 10-15 minutes or until the internal temperature at the thickest part of the meat reaches 125℉ for a medium-rare finish (use a meat thermometer).
- Rest: Transfer the beef tenderloin to a baking sheet or cutting board to let the meat rest 10-15 minutes.
- Serve: Use a scissors to remove the kitchen twine and cut into thick slices. Enjoy with the Creamy Mushroom Sauce on top of each slice.
Notes
- Cream: option to use regular heavy cream or use a dairy-free option, like NutPods creamer or Silk Dairy Free Heavy Whipping Cream.
- Storage: keep leftover tenderloin and cream sauce, each in a separate airtight container, in the fridge for 2-3 days.
E says
Came out perfectly! Delicious!