In this post, I’ll show you how to make Grilled Beef Tenderloin that’s perfectly tender, juicy, and full of flavor. Serve it with homemade Horseradish Chive Sauce for a meal worthy of a special occasion!
When planning Christmas dinner, grilling might not be your first thought—or even your second or third. But stick with me! I bet you’ve got your hands (and kitchen) full with appetizers, side dishes, and desserts, so why not free up some time and space by making your main dish on the grill? There’s no reason you can’t grill in December!
Beef tenderloin isn’t the type of thing you make for a weeknight meal, which makes it perfect for a holiday splurge. If you’re looking for something special to serve when you’re hosting a party, this is it! It serves a crowd and it tastes like an indulgence—sliced beef tenderloin is filet mignon, which is basically the Rolls Royce of beef cuts! I pair it with a flavorful Horseradish Chive Sauce, which is tangy, spicy, garlicky, and creamy, but you can opt for a simple compound butter instead—or make both and let guests choose which they prefer.
The only thing better than beef tenderloin is grilled beef tenderloin because you get all that smoky flavor in addition to the tenderness, richness, and juiciness. There are a few tricks to make sure your tenderloin is grilled to perfection, which I share below.
What You’ll Need
If you have a local butcher shop, I recommend getting your beef tenderloin there. They’ll be able to trim the tenderloin for you, which will make prep even easier!
For the Grilled Beef Tenderloin:
- Ground black pepper
- Dry mustard
- Kosher salt – Kosher salt has larger crystals than table salt, so they’re not interchangeable.
- Cayenne pepper
- Olive oil – Vegetable oil or another neutral-flavored cooking oil can be used instead.
- Whole beef tenderloin – It should be about 5 pounds.
For the Horseradish Chive Sauce:
- Prepared horseradish – You can usually find this in the aisle with relishes, pickles, and other condiments.
- Sour cream
- Lemon juice
- Chives – Use fresh, not dried!
How to Grill Beef Tenderloin
As long as you follow the steps below, making grilled beef tenderloin is simple! Here’s what you’ll need to do:
Make the seasoning. Combine the black pepper, dry mustard, kosher salt, and cayenne pepper in a small bowl.
Prepare the tenderloin. Use paper towels to pat the beef tenderloin dry. Tuck the tail of the tenderloin under the roast, then tie with kitchen twine. Rub the roast with oil, then sprinkle it with the seasoning. Let the roast rest at room temperature for an hour.
Prepare the grill. Turn the burners of your gas grill to high heat and reheat with the cover closed until the grill is very hot, about 15 minutes. Scrape the grill grates clean with a brush, then use oil-dipped paper towels and tongs to oil the grates well so the tenderloin doesn’t stick.
Sear the tenderloin. Leave the primary burner on and turn off the other burners. Place the tenderloin on the hot side of the grill over the primary burners; cover and grill until the roast is browned on all sides. This will take about 3 to 4 minutes per side.
Finish cooking. Place the tenderloin on the cooler side of the grill and continue to cook, covered, until the meat registers between 125 to 130ºF on a thermometer for medium rare, about 20-25 minutes.
Rest and cut. Transfer the grilled tenderloin to a cutting board and tent it with foil. Rest for 15 minutes, then slice and serve.
Make the sauce. While the beef is resting (or up to a day in advance), whisk together the ingredients for the horseradish chive sauce.
Tips for Success
Here are some additional tips to make sure your beef tenderloin turns out perfect.
- Grill beef tenderloin from room temperature. This is why you’ll let the roast rest for an hour before grilling; it helps the roast cook more evenly.
- Use a meat thermometer. This is so important! If you overcook beef tenderloin, it will be tough. Between 125 and 130ºF is ideal.
- Don’t cook until well-done. Beef tenderloin is best served medium-rare, or medium at most. Anything more than this will be dry since tenderloin is a lean cut of meat to begin with.
How to Store and Reheat Leftovers
If you have leftovers, you can wrap them in foil and refrigerate for 3 to 5 days. When you’re ready to reheat, simply place the foil-wrapped beef on a baking sheet and warm in an oven preheated to 350ºF for 10 to 15 minutes, or until heated through.
Can Leftover Beef Tenderloin Be Frozen?
Yes, you can freeze leftovers if you don’t anticipate eating them within a few days. Wrap the grilled tenderloin in plastic wrap, then store it in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator, then wrap the meat in foil to keep it from getting dry and reheat in an oven preheated to 350ºF until warmed through.