Grilled Whole Beef Tenderloin with Garlic-Herb Butter

Grilling a whole tenderloin is easier than you think. Just have the butcher trim and tie the meat so that it cooks evenly on the grill. Simply seasoned with salt and pepper, once done, the slices are dolloped with a flavorful garlic-herb butter that melts into the juicy tenderloin. The garlic-herb butter is also great on grilled corn.

Servings: 6-8

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Ingredients

  • 1 (3-3 1/2 lb.) Stew's Whole Already Trimmed Filet Mignon Beef Tenderloin, trimmed and tied
  • 8 Tbsp. (1 stick) Stew's Salted Butter, softened
  • 1 heaping Tbsp. Stew's Fresh Chopped Garlic
  • 2 teaspoons chopped fresh Parsley
  • 1 Tbsp. Vegetable Oil
  • 2 teaspoons Stew's Kosher Salt
  • 1 teaspoon Stew's Black Peppercorn Grinder

Directions

  1. To make the garlic-herb butter, place the butter in a medium bowl at room temperature until softened. To speed up the process, while still cold, grate the butter on the large holes of a box grater.

  2. Stir in the garlic and fresh parsley until combined. Set aside.

  3. Preheat a gas grill to high heat (500°F).

  4. Pat the tenderloin dry with paper towels. Drizzle with the oil and rub over the meat on all sides. Season all sides with the salt and pepper.

  5. Place the tenderloin on the hot grill. Cover and cook until dark grill marks form on the bottom, about 5 minutes. Flip the tenderloin, cover, and cook for another 5 minutes until dark grill marks form on this side.

  6. Reduce heat to medium heat (350°F). Flip the tenderloin over, cover and grill until the meat registers 115°F on an instant-read thermometer inserted into the thickest part of the meat for medium-rare, 10 – 25 minutes. If the thinner part of the tenderloin appears done at this point, turn the side of the grill that it’s on off to finish over indirect heat.

  7. Once done to desired temperature, place on a cutting board and let rest for 5-10 minutes. Keep in mind that the tenderloin will continue to cook just off the grill.

  8. Remove and discard the twine. Cut crosswise into about ¾-inch thick slices and place on a serving platter.

  9. While still warm, dollop with the garlic-herb butter for serving.

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