With a flavorful marinade, a simple dry rub, and a brown sugar, Dijon, and bourbon glaze, Mom’s grilled beef tenderloin recipe is sure to impress your guests! The tender, juicy meat is perfect for Christmas dinner (and you can roast it in the oven, too).
Love a good steak on the grill? You might also enjoy this cast iron filet mignon, my go-to London Broil marinade, or this simple grilled New York strip steak.
Table of Contents
Before You Get Started
A few key tips will set you up for success with this recipe:
- Marinate for at least 8 hours (up to 24). This gives the Worcestershire, molasses, and Dijon time to penetrate the meat and build deep flavor. Don’t skip this step or rush it.
- Let the meat come to room temperature before grilling. About 20 to 30 minutes on the counter helps the tenderloin cook evenly from edge to center.
- Use a meat thermometer. Beef tenderloin is too expensive to guess. A thermometer takes the stress out of hitting your perfect doneness.
- Don’t skip the resting time. Letting the meat rest for 5 to 10 minutes after grilling allows the juices to redistribute. Cut too soon and you’ll lose moisture on the cutting board.
A Special Family Recipe
If there’s one “special” meal that our family regularly enjoys, this grilled beef tenderloin is absolutely at the top of the list. We do ham for Easter, turkey for Thanksgiving, and always Mom’s Southern bourbon-glazed beef tenderloin recipe for Christmas! The dish never fails, it disappears fast, and it feels way more decadent than your average weeknight dinner!
About the Cut
Beef tenderloin is cut from the loin of the beef and is the most tender (and most expensive) cut you can buy. It has three main parts: the butt, the center-cut, and the tail.
- The butt end is often used for carpaccio.
- The center-cut yields the traditional filet mignon and is ideal for grilling as a whole roast. This is the part we use for this recipe.
- The tail is smaller and less uniform, so it’s better suited for dishes like beef stroganoff.
What’s the difference between beef tenderloin and filet mignon? They’re the same meat. Beef tenderloin is the name of the whole cut before it’s sliced. Once you cut it into individual steaks, those steaks are called filet mignon.
For this recipe, we use a 2 ½ to 3 lb. center-cut tenderloin of uniform thickness. This ensures even cooking from end to end.
How to Grill Beef Tenderloin
This recipe is slightly adapted from Weber’s Big Book of Grilling with a few tweaks from my mom that make it even easier. You’ll find full details in the recipe card below, but here’s the process with some helpful notes along the way.
Step 1: Marinate the Meat
Whisk together the Worcestershire sauce, molasses, and Dijon mustard. Place the trimmed tenderloin in a large zip-top bag, pour the marinade over top, and seal.
Refrigerate for 8 to 24 hours, turning occasionally if you think of it.
** Tip: Trim any excess fat or silver skin from the tenderloin before marinating. Silver skin doesn’t break down during cooking and can make the exterior chewy.
Step 2: Season and Rest
Remove the tenderloin from the marinade and pat it dry with paper towels. Discard the marinade. Press the garlic, salt, and pepper rub into the meat on all sides.
Let the tenderloin stand at room temperature for 20 to 30 minutes before grilling.
** Quick Note: Patting the meat dry helps the rub stick and promotes better browning on the grill.
Step 3: Sear Over Direct Heat
Lightly brush or spray the tenderloin with olive oil. Place it on the grill over medium direct heat and sear until well marked on all sides, about 20 minutes total.
Turn the meat about a quarter turn every 5 minutes to build an even crust.
This initial sear creates that beautiful char and locks in flavor. You’re not cooking the inside yet, just building the exterior.
Step 4: Finish Over Indirect Heat
Move the tenderloin to the cooler side of the grill (indirect heat) and continue cooking until the internal temperature reaches your desired doneness.
For medium-rare, you’re looking for 135°F. This typically takes another 10 to 20 minutes depending on the size and thickness of your roast.
Charcoal vs Gas Grill: If you’re using a charcoal grill, set it up with coals on one side only. For gas, turn off one or two burners and place the meat over the unlit side.
Step 5: Glaze and Rest
During the final 10 minutes of grilling, turn and baste the tenderloin with the bourbon glaze. The brown sugar caramelizes beautifully and adds a subtle sweetness that balances the savory rub.
Once the meat hits your target temperature, transfer it to a cutting board and let it rest for 5 to 10 minutes. The internal temperature will continue to rise a few degrees as it sits (this is called carryover cooking), so pull the meat off the grill a little sooner than you think you need to.
Step 6: Slice and Serve
Cut the tenderloin into 1-inch slices and arrange on a platter. Serve warm and enjoy the compliments.
Beef Tenderloin Temperature
The total cooking time will vary depending on the size, thickness, and starting temperature of your meat, as well as your preferred level of doneness. A meat thermometer is always the best way to know when your tenderloin is ready. Here’s what you’re aiming for:
- Rare (cool red center): 125°F to 130°F
- Medium-rare (warm red center): 135°F
- Medium (warm pink center): 145°F
Remember that the temperature will rise a few degrees while the meat rests, so pull it off the grill about 5 degrees before your target.
This is absolutely delicious. I am making this every year from now on!!! Thank you for a fantastic recipe!!
– Lyn-Anne
What to Serve with Beef Tenderloin
This is a special occasion main dish, so pair it with sides that feel equally festive. A few favorites from our table:
- Aunt Bee’s easy potato casserole (always on our table for a special occasion!)
- Easy broccoli casserole
- Creamy baked mac and cheese
- Sweet potato casserole with marshmallows
- Southern collard greens
- Winter salad with orange vinaigrette
Frequently Asked Questions
How long do you grill a beef tenderloin?
For a 2 ½ to 3 lb. center-cut tenderloin, plan on about 20 minutes of searing over direct heat plus another 10 to 20 minutes over indirect heat. Total grill time is typically 30 to 40 minutes, but always use a meat thermometer to check doneness rather than relying on time alone.
Can you marinate beef tenderloin for too long?
Yes. Marinate for at least 8 hours but no more than 24. The acid in the marinade can start to break down the meat fibers if left too long, resulting in a mushy texture.
Should you sear beef tenderloin before grilling?
For this recipe, we sear directly on the grill over medium direct heat first, then finish over indirect heat. This method builds a flavorful crust while keeping the interior tender and juicy.
How do you know when grilled beef tenderloin is done?
Use a meat thermometer inserted into the thickest part of the roast. For medium-rare, pull the meat at 135°F. It will rise a few more degrees while resting.
Can you make this beef tenderloin in the oven instead?
Absolutely. Prepare the tenderloin the same way (marinade, rub, rest at room temperature), then roast at 475°F until the internal temperature reaches 135°F for medium-rare, about 20 to 30 minutes. Baste with the glaze during the final 10 minutes.
More Steak and Beef Recipes
Made this last night and it was wonderful! Only had four hours to marinate, but it was still very flavorful. Went a tad shy on the amount of brown sugar, but otherwise made as per the instructions. Love the “bark” from grilling and the inside was very juicy! Very nice dish–husband was impressed!
– Norma
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Grilled Beef Tenderloin
Ingredients
- 1 center-cut beef tenderloin (about 2 ½ – 3 lbs.)
FOR THE MARINADE
- ¼ cup Worcestershire sauce
- 2 tablespoons molasses
- 2 tablespoons Dijon mustard
FOR THE RUB
- 1 tablespoon garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
FOR THE BOURBON GLAZE
- ¼ cup bourbon
- ¼ cup Dijon mustard
- ¼ cup packed light brown sugar
- Olive oil
Instructions
PREPARE THE MARINADE
- In a small bowl, whisk together Worcestershire sauce, molasses, and 2 tablespoons Dijon mustard.
- Trim the tenderloin of any excess fat or silver skin. Place the tenderloin in a large zip-top plastic bag and pour marinade over top. Squeeze air out of the bag and seal to close. Gently toss to coat the beef in the marinade. Set the bag on a plate and refrigerate for 8 to 24 hours.
PREPARE THE RUB
- In a small bowl, stir together garlic powder, salt, and pepper. Set aside.
PREPARE THE GLAZE
- In a small bowl, whisk together bourbon, ¼ cup Dijon mustard, and brown sugar until the sugar dissolves. After 8 to 24 hours in the refrigerator, remove the tenderloin from the bag and discard the marinade. Wipe excess marinade off of the tenderloin by patting it with paper towels. Press the garlic rub into the tenderloin on all sides and allow to stand at room temperature for 20-30 minutes before grilling. Lightly brush or spray the tenderloin with olive oil.
ON THE GRILL (preferred method)
- Sear tenderloin over medium direct heat until well marked (about 20 minutes), turning ¼ every 5 minutes. Continue grilling over medium indirect heat until internal temperature reaches 135°F for medium rare (10-20 minutes). During the final 10 minutes of grilling time, turn and baste with the glaze.
- Remove the tenderloin from the grill and allow to rest for 5-10 minutes (the internal temperature will continue to rise a bit during this time). Cut beef into 1-inch slices and serve warm.
ALTERNATE METHOD FOR BEEF TENDERLOIN IN OVEN
- Prepare tenderloin according to instructions above. After rubbing the tenderloin with garlic rub, allow to sit at room temperature while you preheat the oven to 475°F.
- Place tenderloin on a roasting rack and insert a meat thermometer. Roast in the oven until the beef registers an internal temperature of 135°F for medium-rare (about 20-30 minutes). Baste with glaze during the final 10 minutes of baking time. Allow meat to rest for 5-10 minutes before slicing and serving.
Notes
- For the best flavor, use the grill. The oven works well, but you’ll get the best char and deepest flavor from grilling.
- Use a meat thermometer. This is the most reliable way to nail your preferred doneness. Pull the meat about 5 degrees before your target temp to account for carryover cooking.
- Marinate for 8 to 24 hours. Less than 8 hours won’t develop full flavor. More than 24 hours can make the texture mushy.
- Pat the meat dry before applying the rub. This helps the seasoning stick and promotes better browning.
- Let the tenderloin rest before slicing. Five to 10 minutes allows the juices to redistribute so they stay in the meat, not on your cutting board.
- Trim silver skin before marinating. It doesn’t break down during cooking and can make the exterior chewy.
- Internal temperature guide: Rare: 125°F to 130°F | Medium-rare: 135°F | Medium: 145°F
- Storage: Uncooked tenderloin keeps in the refrigerator for up to 3 days (do not marinate for more than 24 hours). Grilled beef tenderloin will keep in an airtight container in the fridge for up to 4 days. Freeze leftovers wrapped tightly for up to 3 months.
- Recipe slightly adapted from Weber’s Big Book of Grilling.
Nutrition
Originally published in December, 2017, this post was updated in December, 2025.
This sounds like a delicious Christmas dinner! I don’t think I’ve made beef tenderloin quite like this before, so I will have to try this out. Love that rub and glaze on top!
Thanks, Gayle!
I wasn’t sure how, in NH, to grill on Christmas, the roast that my company gives as a “Thank You” to all their employees.
This sounds very do-able for me.
Thank You for all of the wonderful recipes. We did the Dump-and-Bake Kentucky Hot Brown Casserole, and it was fantastic!
My son thanks you as well. He takes a lot of leftovers to work, as do we.
Also, your grocery list planner is amazing! I find that I spend less money because I plan meals and buy only what I need.
Hi, Patti! I’m so glad that you might try the beef. We love this dish!
I’m also thrilled to hear that your family enjoys my recipes and meal planner. Thank you so much for letting me know!! 🙂
This looks delicious. I usually cook ham because it’s cheaper and I don’t have to worry about having the beef turn out right for everyone’s preference ( rare, med. rare, med. etc.) Beef seems more special. Maybe I will try it this year. What side dishes do you usually serve with the roast?
Hi, Lynn! You might be pleasantly surprised by the beef — especially if you purchase a large enough cut. When I get the 7-8 lb. tenderloin from Costco, it’s shaped so that the ends are smaller than the middle. As a result, the middle of the beef stays pretty rare, while the ends are more well done (because they’re smaller). That way everyone can pick the part of the beef that’s cooked to preference. I hope that makes sense. 🙂
As far as sides go, we always have:
– Aunt Bee’s Potatoes (so easy, and they can be made in advance): https://www.theseasonedmom.com/cheesy-potato-casserole/
– My Grandmother’s Sauerkraut with Crispy Bacon: https://www.theseasonedmom.com/grandmas-easy-sauerkraut-crispy-bacon/
– Often a salad (like this): https://www.theseasonedmom.com/tossed-salad-apple-butter-vinaigrette/
– Usually a fruit salad or sauce, like this cranberry sauce: https://www.theseasonedmom.com/cranberry-clementine-sauce/ OR a fluff salad with fruit like my Orange Pineapple Fluff Salad: https://www.theseasonedmom.com/orange-pineapple-fluff-salad/ or my 6-Cup Ambrosia Salad: https://www.theseasonedmom.com/6-cup-ambrosia-salad/
– If you want a warm vegetable dish, this broccoli casserole is great: https://www.theseasonedmom.com/cheesy-broccoli-casserole/
– and you might like to include a bread basket or a loaf of fresh bread on the side.
Enjoy!
This is absolutely delicious. I am making this every year from now on!!! Thank you for a fantastic recipe!!
Wonderful, Lyn-Anne! I’m so glad that you enjoyed it! We serve this every year for Christmas too, and it’s always a hit! 🙂 Happy holidays!
About how long does a larger tenderloin (7-8lbs) take to cook in the oven?
Hi, Barb! It’s probably about 1 hour, but definitely use a meat thermometer to tell when it reaches 135 degrees F, since every piece of beef is slightly different in size/thickness. 🙂
Look omg forward to trying this! I don’t have a grill but am thinking I could swear over high heat on the stove in either a large skillet or grill pan, then finish in the oven.
Perfect, Maureen! Let me know how it goes!
Hi Blair! I made this tonight in the oven with a tri tip and am blown away! So delicious and easy. I can’t wait to try it on the grill. Thanks for such a great recipe. Happy New Year!
Yay! I’m so glad that it was a hit, Denise! Happy New Year! 🙂
Made this last night and it was wonderful! Only had four hours to marinate, but it was still very flavorful. Went a tad shy on the amount of brown sugar, but otherwise made as per the instructions. Love the “bark” from grilling and the inside was very juicy! Very nice dish–husband was impressed!
That’s great, Norma! Thank you so much for taking the time to come back and leave a note. 🙂
This is 5he best week yet. Only problem……….which dish to start first
I’m so happy to hear that! Glad that you’ve found plenty to choose from, Carol! 🙂
What can I use besides the bourbon
Hi, Violet! Substituting a different ingredient will obviously change the flavor of the dish, but you can try a nonalcoholic alternative like Coca Cola, or a combination of balsamic vinegar and maple syrup or brown sugar.
For you’re southern bourbon-glazed beef tenderloin-can I used pork instead ? do I cook it the same amount of time ? I’m going to try it tonight–will let know it turned out,
Hi, Sonja. I think the seasoning, marinade, and glaze would work well with a pork tenderloin or pork loin, but those different cuts of meat will cook differently. If you’re looking for a recipe that shows you how to grill pork tenderloin, try this: https://www.theseasonedmom.com/grilled-pork-tenderloin/ and if you’re using a larger pork loin, try this: https://www.theseasonedmom.com/grilled-pork-loin/ Hope that helps!
Thank-you for your help ! Have a Merry Christmas & a Happy New Year
The flavor combinations look absolutely divine. I can see why your mother is famous for this recipe! Unfortunately, I don’t believe I’ll be on a beef tenderloin budget any time soon. How might I use the marinade, rub, or glaze on less expensive cuts. Thanks.
Yes! We’ve used it with other types of steak as well. The pricier tenderloin is ideal for special holidays! 🙂
How will cooking time be affected if using a larger tenderloin? I have purchased an 8 lb tenderloin from Costco as well!
Hi, Amanda! You’ll just need to leave it over medium indirect heat for a little bit longer, until it reaches the desired level of doneness. I don’t know the exact timing for an 8 lb. piece, but that’s why the thermometer will help to make sure that it’s done perfectly. Happy holidays!
I made this last night-I was sampling it before it got on the table–so good. Can I us pork tenderloin
Hi, Sonja! Yes, the marinade, rub, and glaze should work well with pork tenderloin. You’ll just need to adjust the cooking directions since the pork is such a smaller cut of meat. Here is my method for grilled pork tenderloin if you want to try it: https://www.theseasonedmom.com/grilled-pork-tenderloin-recipe/
Merry Christmas!
What can I use besides the bourbon
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