Our epic Grilled Beef Tenderloin is the perfect option for special occasions, like Christmas dinner! Served with the best creamy mushroom sauce, this juicy beef tenderloin is sure to impress the whole family. Perfect for that holiday table!
The Best Grilled Beef Tenderloin
The perfect beef tenderloin has become a family favorite around here when it is time to celebrate with the most epic dinner! We have perfected a Smoked Beef Tenderloin and a roasted Beef Tenderloin that’s served with a dreamy beef tenderloin sauce. Now, it was time to fire up the grill and make some tender grilled beef tenderloin medallions! Be sure to use the included beef tenderloin dry rub and mushroom sauce because both of them truly take this tenderloin recipe to the next level!
Looking for More Beef Tenderloin Recipes?
If you love this cut of meat as much as we do, you definitely need to learn how to cook beef tenderloin steak tips!
What You Will Need
- mushroom sauce – included in the recipe card below in the best creamy mushroom sauce, but you could also serve with an easy horseradish sauce!
- coffee grounds, garlic powder, ground coriander, onion powder, chili powder, ground cinnamon, salt and pepper – simple seasonings that bring tremendous flavor to the outside of the tenderloin.
- whole beef tenderloin – feel free to ask the butcher at your local grocery store for this expensive cut of meat, they will also trim it for you if desired.
- kitchen twine – easily tie up the beef tenderloin for even cooking, even thickness and keeping that nice, round shape.
How To Make Grilled Beef Tenderloin
The first steps to making this surprisingly easy recipe are to make the mushroom sauce. Gather the ingredients and bring a large skillet to a medium high heat. Add 4 tablespoons butter and let melt. Next, 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.
Gradually pour in the broth, cream, and wine along with peppercorns, fresh thyme, and lemon zest. Stirring frequently & bring to a simmer, until it has thickened a bit, 15-25 minutes or until sauce coats the back of a spoon. Remove from heat and add sour cream; stir to combine. Taste and adjust any flavors, as desired. Cover and keep warm until serving.
While, the sauce simmers it is time to tie up the tenderloin. Just follow this simple process step by step. First, measure out the twine. It will need to be about 2x the length of the tenderloin. After patting the whole tenderloin dry with paper towels, wrap the butcher’s twine around the thickest end of the tenderloin (about an inch from the end) and tie a knot leaving a bit of extra at the end. Now, hold your hand over the tenderloin, pull the twine over the top of your wrist, wrapping it around once.
Use this hand to grab the butt end of the tenderloin and pull the loop that’s around your wrist over the end.
After it is pulled over the meat and placed about a half inch away from the first knot, you can pull to tighten and secure. Then continue this process all the way down the tenderloin.
Now that you have tied the twine all the way down one side, it is time to flip the tenderloin over and bring the twine back up the underside. Pull it tightly around the end and wrap it under each piece of twine, up the back. Now you have two pieces of twine on one side. Tie them together, into a knot. You did it!
Once the tenderloin is fully tied, put all of the dry rub ingredients in a mixing bowl and stir to combine. Coat the outside of the beef with this dry rub.
Bring the gas grill to a high heat of 400 degrees F. Spray the grill grates with a nonstick cooking spray and sear all sides for about 2 minutes. Move the tenderloin to indirect heat (area of the grill that doesn’t have a flame directly under the meat). Keep cooking for 10 – 15 minutes or until the internal temperature of thickest part of roast reaches 125 degrees F for a medium-rare finish. Use an instant-read thermometer to keep track of that internal temperature.
Place beef on a sheet pan or cutting board to let the tenderloin rest for 10-15 minutes. Use a kitchen shears to remove the kitchen twine. Cut into 1-inch thick filet mignon pieces with a sharp knife.
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 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 a house salad!
Recipe FAQs
- How long does beef tenderloin take to grill? This will depend on thickness of your tenderloin. Our 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. We love a medium-rare finish but this is up to your personal preference. Using a charcoal grill might also change the cook time, so it is important to use a good meat thermometer!
- Is it better to grill or roast beef tenderloin? This cooking method is 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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Other Recipes You Might Like
Grilled Beef Tenderloin
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Dinner/Entree
- Method: Stove Top + Grill
- Cuisine: American
Description
Our epic Grilled Beef Tenderloin recipe is an over the top main dish packed with flavor and served with a creamy mushroom sauce!
Ingredients
Creamy Mushroom Sauce:
- 8 tablespoons butter, divided
- 16oz 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*
- 1/4 cup sour cream (regular or dairy-free)
- 1/3 cup marsala wine
- 1 tablespoon black peppercorns
- 2–3 sprigs fresh thyme
- 1/2 teaspoon lemon zest, grated
- kosher salt and ground black pepper, to taste
Dry Rub:
- 4 teaspoons kosher salt
- 4 teaspoons coffee grounds
- 2 teaspoons garlic powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
Beef Tenderloin:
- 3–4 pound beef tenderloin, trimmed
Other Items:
- kitchen twine
Instructions
- Grill: Preheat the grill to a high heat (around 550 degrees F).
- 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 broth, cream, and wine along with peppercorns, fresh thyme, and 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 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 degrees F, 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 degrees F. 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.
Nutrition
- Serving Size: 6oz
- Calories: 366
- Sugar: 1.6 g
- Sodium: 762.7 mg
- Fat: 20.8 g
- Carbohydrates: 6.2 g
- Protein: 36.4 g
- Cholesterol: 126.3 mg
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