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Grilled Beef Tenderloin


It's important to set up direct and indirect heat zones when grilling this beef tenderloin. You want to sear the outside so that it has a nice crust without overcooking the meat. See our tips on setting up a charcoal grill.

  • Prep:
  • Total Time:
  • Servings: 10

Source: Martha Stewart Living, May 2010


  • 1 beef tenderloin (4 pounds), preferably grass fed, trimmed and tied
  • Extra-virgin olive oil, for rubbing
  • Coarse salt and freshly ground pepper
  • 1/2 cup Mint-Chive Butter


  1. Let beef stand at room temperature for 30 minutes. Heat a charcoal grill to medium-high, and set up direct and indirect heat zones. Rub beef with oil; season generously with salt and pepper. Sear on all sides over direct heat until caramelized, about 5 minutes per side.

  2. Transfer beef to indirect heat, and grill, covered, turning occasionally, until a thermometer inserted into the center registers 125 degrees for medium-rare, 20 to 30 minutes. (Grilling time will vary depending on thickness of tenderloin.) Remove beef from grill, and brush with mint-chive butter. Let stand for 15 minutes before serving; untie.

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