Grilled Tenderloin With Butter and Seasoning Recipe
If you’re looking for a show-stopping centerpiece that’s as elegant as it is simple to prepare, Grilled Tenderloin With Butter and Seasoning is a must-try. This recipe transforms a beautiful beef tenderloin into a melt-in-your-mouth feast, thanks to a kiss of smoky grilled flavor and a generous slathering of homemade herb butter. Each slice is juicy, tender, and packed with layers of savory goodness, making it perfect for special occasions or whenever you want to treat yourself and your loved ones to something truly memorable.
Ingredients You’ll Need
The beauty of Grilled Tenderloin With Butter and Seasoning lies in its straightforward ingredient list. Every element plays a key role, from the quality of the beef to the aromatic herbs and the richness of the butter. Here’s what you’ll want on hand to make this dish shine:
- Beef tenderloin (1 whole, about 2–3 pounds): The star of the show, offering unmatched tenderness and a buttery texture when cooked right.
- Olive oil (2 tablespoons): Helps the seasoning cling to the meat and promotes a gorgeous sear on the grill.
- Kosher salt (2 teaspoons): Essential for drawing out the natural flavors of the beef and enhancing every bite.
- Freshly ground black pepper (1 teaspoon): Adds a subtle heat and complexity that plays beautifully with the other spices.
- Garlic powder (1 teaspoon): Gives the seasoning blend a savory, robust backbone without overpowering the meat.
- Onion powder (1 teaspoon): Brings a gentle sweetness and depth to the overall flavor profile.
- Smoked paprika (1 teaspoon, optional): Delivers a hint of smokiness and color, enhancing the grill’s natural char (highly recommended!).
- Unsalted butter (1/2 cup, softened): Forms the base of the luscious compound butter that melts over the hot tenderloin.
- Fresh rosemary (1 tablespoon, chopped): Lends piney, aromatic notes that pair perfectly with beef.
- Fresh thyme (1 tablespoon, chopped): Offers a subtle earthiness and rounds out the herbaceous flavor.
- Garlic (2 cloves, minced): Infuses the butter with bold, fresh flavor that complements the grilled meat beautifully.
How to Make Grilled Tenderloin With Butter and Seasoning
Step 1: Preheat and Prep the Grill
Begin by preheating your grill to medium-high heat, aiming for around 400°F. This ensures you’ll get a beautiful sear on the outside of your tenderloin while keeping the inside juicy and tender. Make sure your grill grates are clean and lightly oiled so the meat doesn’t stick and those classic grill marks develop perfectly.
Step 2: Trim and Season the Tenderloin
Next, trim the beef tenderloin of any silver skin or excess fat, then pat it dry with paper towels. This small step makes a big difference for a clean, even sear. Drizzle the olive oil all over the tenderloin, massaging it in to help the seasonings adhere. In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Generously rub this blend all over the meat, reaching every nook and cranny for maximum flavor.
Step 3: Make the Compound Butter
While the grill heats up, combine the softened butter with the fresh rosemary, thyme, and minced garlic in a bowl. Mash everything together with a fork until evenly mixed. This compound butter is pure magic and will melt over your hot Grilled Tenderloin With Butter and Seasoning, infusing every bite with rich, herby flavor.
Step 4: Grill and Sear
Place the seasoned tenderloin directly over the hot grill. Sear each side for about 3 to 4 minutes, turning as needed to get a golden-brown crust all around. This step locks in those precious juices and sets up that irresistible charred exterior that makes Grilled Tenderloin With Butter and Seasoning so crave-worthy.
Step 5: Cook to Perfection
Once the tenderloin is beautifully seared, move it to indirect heat, close the grill lid, and let it cook for 20 to 30 minutes. Check the internal temperature with a meat thermometer: aim for 125°F for rare, 135°F for medium-rare, or 145°F for medium. During the last 5 minutes of grilling, spread half of your compound butter over the top, letting it melt into the sizzling beef for next-level flavor.
Step 6: Rest, Slice, and Serve
Remove the tenderloin from the grill and tent it loosely with foil. Let it rest for 10 to 15 minutes—this is the secret to a juicy, perfectly tender result. Once rested, slice the tenderloin into thick medallions and serve with the remaining herb butter. Each slice will be perfectly rosy, buttery, and bursting with flavor.
How to Serve Grilled Tenderloin With Butter and Seasoning
Garnishes
A sprinkle of flaky sea salt and a scatter of freshly chopped herbs right before serving can really make your Grilled Tenderloin With Butter and Seasoning pop. For a little extra flair, add a few curls of lemon zest or a drizzle of high-quality olive oil. These finishing touches add brightness and make each plate look as special as it tastes.
Side Dishes
This dish pairs effortlessly with classic sides like creamy mashed potatoes, garlicky grilled asparagus, or a crisp green salad. You can also lean into the grill theme with charred vegetables or buttery corn on the cob. The rich flavors of the beef and herb butter are stunning alongside simple, seasonal produce.
Creative Ways to Present
For an elegant dinner, fan out the sliced beef on a platter and let the vibrant green flecks of herb butter shine. Or, for a more casual gathering, pile tenderloin slices onto toasted baguette rounds for an upscale open-faced sandwich. Either way, Grilled Tenderloin With Butter and Seasoning looks (and tastes) like a restaurant-worthy centerpiece every time.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store slices of Grilled Tenderloin With Butter and Seasoning in an airtight container in the refrigerator for up to three days. Be sure to save any leftover compound butter too—it’s fantastic slathered on bread or vegetables!
Freezing
To freeze, wrap slices (or the whole tenderloin) tightly in plastic wrap and then in foil for best protection. Place the wrapped meat in a freezer-safe bag or container, and freeze for up to two months. Thaw overnight in the refrigerator before reheating for the best texture and flavor.
Reheating
To reheat, arrange the slices in a single layer in a baking dish, cover with foil, and warm gently in a 275°F oven until heated through. Add a dab of leftover herb butter over the top to keep the beef moist and delicious. Avoid microwaving, as it can overcook this delicate cut.
FAQs
Can I use a different cut of beef?
While beef tenderloin is the classic choice for this recipe, you can try it with other tender cuts like sirloin or strip loin. Just keep in mind that cooking times and results may vary based on thickness and marbling.
How do I know when the tenderloin is done?
Using a meat thermometer is the surest way to achieve perfect doneness. Aim for 125°F for rare, 135°F for medium-rare, or 145°F for medium, then let the meat rest before slicing for the juiciest results.
Can I make Grilled Tenderloin With Butter and Seasoning ahead of time?
You can prep the compound butter and seasoning blend ahead of time, and even trim and season the tenderloin a few hours in advance. Just grill it fresh for best flavor and texture.
What if I don’t have a grill?
No grill? No problem! You can sear the tenderloin in a hot, oven-safe skillet and then finish it in a preheated oven. The results are still fantastic, and you’ll get that same beautiful crust.
Is the compound butter necessary?
The herb butter is a big part of what makes Grilled Tenderloin With Butter and Seasoning so special, adding richness and herby aroma. But if you need to skip it, the seasoned tenderloin alone is still delicious—just consider a drizzle of olive oil or a splash of pan juices as a substitute.
Final Thoughts
There’s nothing quite like gathering around the table to enjoy Grilled Tenderloin With Butter and Seasoning—whether it’s for a holiday, a celebration, or just a special weeknight. This recipe is sure to impress and is much simpler to pull off than you might expect. Give it a try and watch how quickly it disappears!
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Grilled Tenderloin With Butter and Seasoning Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Grilled Tenderloin With Butter and Seasoning is a succulent and flavorful main course that features a perfectly grilled beef tenderloin enhanced by a rich, herb-infused compound butter. The tenderloin is seasoned with a savory blend of kosher salt, black pepper, garlic, onion powder, and smoked paprika, then finished with a melted herb butter for an indulgent, juicy steak experience perfect for any special occasion or dinner.
Ingredients
Beef Tenderloin
- 1 whole beef tenderloin (about 2–3 pounds)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (optional)
Compound Butter
- 1/2 cup unsalted butter (softened)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 2 cloves garlic (minced)
Instructions
- Preheat and Prepare Tenderloin: Preheat your grill to medium-high heat (about 400°F). Trim the beef tenderloin to remove any silver skin and pat it dry thoroughly with paper towels to ensure even cooking and browning.
- Season the Tenderloin: Rub the tenderloin all over with olive oil. In a small bowl, combine kosher salt, freshly ground black pepper, garlic powder, onion powder, and optional smoked paprika. Apply this seasoning mix evenly over the entire surface of the tenderloin to infuse flavor.
- Make Compound Butter: In a separate bowl, mix the softened unsalted butter with chopped fresh rosemary, chopped fresh thyme, and minced garlic. Set this herbed compound butter aside to use during grilling and serving.
- Sear the Tenderloin: Place the tenderloin on the hot grill and sear each side for 3–4 minutes. Rotate as needed to brown all sides evenly, creating a flavorful crust.
- Indirect Cooking: Move the tenderloin to indirect heat area of the grill, close the lid, and cook for 20–30 minutes more, depending on desired doneness. Use a meat thermometer to check – 125°F for rare, 135°F for medium-rare, and 145°F for medium.
- Butter Baste: In the last 5 minutes of cooking, spread half of the prepared compound butter over the top of the tenderloin to melt and soak into the meat, adding richness and aroma.
- Rest and Serve: Remove the tenderloin from the grill and tent loosely with aluminum foil. Let it rest for 10–15 minutes to allow juices to redistribute. Slice into medallions and serve each portion topped with the remaining herbed butter.
Notes
- Use a digital meat thermometer for precise doneness and best results.
- This tenderloin pairs beautifully with grilled vegetables, creamy mashed potatoes, or a crisp green salad.
- Leftovers make excellent steak sandwiches or can be chopped into steak salads.
- If smoked paprika is unavailable, substitute with sweet paprika or omit for a milder flavor.
- Resting the meat after grilling is crucial to keep it juicy and tender.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 6 oz)
- Calories: 420
- Sugar: 0 g
- Sodium: 460 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 135 mg
