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Grilled Beef Tenderloin with Fresh Herbs

Photo: Annabelle Breakey; Styling: Karen Shinto
time 2 hrs, 45 mins
Yield 8 servings
Grilling this buttery, fancy cut gives it a crunchy crust that makes the meat seem even more tender.


  • 1 center-cut beef tenderloin (3 to 4 lbs.)
  • 2 tablespoons Dijon mustard
  • 12 large fresh basil leaves
  • 12 fresh sage leaves
  • 1 tablespoon fresh thyme leaves
  • 6 to 9 garlic cloves, minced
  • About 2 tsp. sea salt, divided
  • About 1/2 tsp. pepper, divided
  • 2 tablespoons olive oil
  • Sage, basil, or thyme sprigs

Nutrition Information

  • calories 408
  • caloriesfromfat 58 %
  • protein 38 g
  • fat 26 g
  • satfat 9.9 g
  • carbohydrate 2.1 g
  • fiber 0.2 g
  • sodium 728 mg
  • cholesterol 129 mg

How to Make It

  1. Bring meat to room temperature, about 1 hour. Cut through meat horizontally (parallel to work surface) to within 1/2 in. of other side. Lay meat open like a book and spread with mustard, then top with basil and sage leaves. Sprinkle with thyme leaves, garlic, 1 tsp. salt, and 1/4 tsp. pepper.

  2. Close up roast and tie with cotton string at 1-in. intervals. Rub all over with oil and sprinkle with 1 tsp. salt and 1/4 tsp. pepper.

  3. Prepare a charcoal or gas grill for indirect medium heat, using a drip pan filled halfway with warm water. Grill beef over indirect-heat area, covered, until an instant-read thermometer inserted into thickest part registers 130° to 135° for rare, 60 to 70 minutes. Transfer beef to a platter and let rest 20 minutes.

  4. Remove string. Top beef with herb sprigs. Slice and add salt and pepper to taste.


Cook's Notes

Note: Nutritional analysis is per serving.

The Sunset Cookbook (Oxmoor House) 2010