Herb-Crusted Grilled Beef Tenderloin

Everyone seems to love grilled beef tenderloin, especially one that has developed a crust from the grill. Getting that crust is easier than you think. And, as you can see from the recipe below, the horseradish sour cream sauce comes together in about 90 seconds. Happy eating.

—Chris Prosperi

Herb-Crusted Grilled Beef Tenderloin

Votes: 26 Rating: 3.23 You: Rate this recipe!

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We used the grilled beef tenderloin to make pre-show sandwiches. We added greens, some sliced onions, and brie that softened from the heat of the meat.

• CourseMain course, Main Dish
• CuisineAmerican

Servings

6-8 people

Servings 6-8 people

Herb-Crusted Grilled Beef Tenderloin Votes: 26 Rating: 3.23 You: Rate this recipe! Print Recipe We used the grilled beef tenderloin to make pre-show sandwiches. We added greens, some sliced onions, and brie that softened from the heat of the meat. CourseMain course, Main Dish CuisineAmerican Servings 6-8 people Servings 6-8 people

Ingredients

For the beef tenderloin

• 1 5 lb. cleaned beef tenderloin (5 lbs. is an average)
• 1/2 cup chopped fresh parsley
• 2 Tbs. chopped fresh thyme
• 2 Tbs. chopped fresh rosemary
• 1/4 cup course ground black pepper
• 3 Tbs. salt
• 4 Tbs. oil

For the horseradish sauce

• 1 cup sour cream
• 1/4 - 1/2 cup prepared horseradish
• 1 Tbs. course ground black pepper
• 1 Tbs. Worcestershire sauce

Servings: people

Instructions

1. Heat grill on high heat.
2. Clean excess fat and sinew off tenderloin.
3. Combine oil, parsley, thyme, rosemary, pepper, and salt in bowl.
4. Coat tenderloin with herb mix.
5. Grill all sides of tenderloin, turning often about 18-20 minutes or until you reach an internal temperature of 125.
6. Let rest for 30 minutes and serve sliced with horseradish sour cream sauce.