Grilled Beef Tenderloin
Our epic Grilled Beef Tenderloin is an incredibly juicy & tender cut of beef that is perfect for any holiday or special occasion!
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.
Nutrition
Calories: 222kcal | Carbohydrates: 13g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 1461mg | Potassium: 452mg | Fiber: 1g | Sugar: 8g | Vitamin A: 459IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
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