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Square side shot of sliced grilled beef tenderloin on a serving tray.
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5 from 6 votes

Grilled Beef Tenderloin

While my mom's grilled beef tenderloin recipe is sure to impress your guests, it's a simple, easy dinner that any home cook can prepare! You can roast it in the oven, too.
Course Dinner
Cuisine American, Southern
Keyword beef tenderloin, beef tenderloin marinade, beef tenderloin recipe, grilled beef tenderloin, how to cook beef tenderloin
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time and Resting Time 10 hours
Total Time 10 hours 40 minutes
Servings 6 servings
Calories 437kcal
Author Blair Lonergan

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.
    Whisking together the marinade for beef tenderloin.
  • 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.
    Process shot showing how to marinate beef tenderloin.

PREPARE THE RUB

  • In a small bowl, stir together garlic powder, salt, and pepper. Set aside.
    Preparing the dry rub for a grilled beef tenderloin recipe.

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.
    Grilling beef tenderloin on a charcoal grill.
  • 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.
    Square side shot of sliced grilled beef tenderloin on a serving tray.

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

Serving: 1/6 of the beef, marinade, rub and glaze | Calories: 437kcal | Carbohydrates: 18g | Protein: 50g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 145mg | Sodium: 1192mg | Potassium: 1041mg | Sugar: 15g | Vitamin A: 10IU | Vitamin C: 1.7mg | Calcium: 92mg | Iron: 5mg