Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Grilled Tenderloin With Butter and Seasoning Recipe

Grilled Tenderloin With Butter and Seasoning Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 24 reviews

  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://a-tale-of-two.com/grilled-tenderloin-with-butter-and-seasoning-recipe/