Grilled Beef Tenderloin with Fresh Herbs

Photo: Annabelle Breakey; Styling: Karen Shinto

Grilling this buttery, fancy cut gives it a crunchy crust that makes the meat seem even more tender.

Yield: 8 servings
Recipe from Sunset

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Recipe Time

: 2 Hours, 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 408
  • Calories from fat: 58%
  • Protein: 38g
  • Fat: 26g
  • Saturated fat: 9.9g
  • Carbohydrate: 2.1g
  • Fiber: 0.2g
  • Sodium: 728mg
  • Cholesterol: 129mg


  • 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


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

Note: Nutritional analysis is per serving.

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