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Herbed Beef Tenderloin

 Herbed Beef Tenderloin
Cooking on the grill has always been one of my favorite hobbies. This recipe is a popular choice for my family's Sunday dinners or our special birthday dinners. I like to serve tenderloin with baked potatoes and homegrown vegetables.
12 ServingsPrep: 5 min. + marinating Grill: 30 min. + standing


  • 1 beef tenderloin roast (4 to 5 pounds)
  • 1/2 cup olive oil
  • 2 green onions, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon each dried basil, thyme and rosemary, crushed
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper


  • Place tenderloin in a large resealable heavy-duty plastic bag. In a
  • bowl, combine the remaining ingredients; pour over meat. Seal bag
  • and turn to coat; refrigerate overnight.
  • Prepare grill for indirect medium-hot heat, using a drip pan. Drain
  • and discard marinade from beef. Place beef over the direct heat.
  • Grill, covered, over medium-hot heat for 10-15 minutes or until beef
  • is browned, turning frequently. Move beef to indirect side of the
  • grill. Cover and grill for 20-25 minutes longer or until meat
  • reaches desired doneness (for medium-rare, a meat thermometer should
  • read 145°; medium, 160°; well-done, 170°). Let stand for
  • 10 minutes before slicing. Yield: 12 servings.

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Herbed Beef Tenderloin (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.