Grilled Tenderloin Recipe

Prepare the tenderloin

Remove the tenderloin from the refrigerator 30–45 minutes before grilling so it comes closer to room temperature. Pat the tenderloin dry with paper towels. Trim any silver skin or excess fat if present.

Tie the tenderloin with kitchen twine at 1- to 1.5-inch intervals if it is uneven in thickness; this helps it cook evenly. Brush the entire surface lightly with olive oil to promote browning.

Season generously on all sides with kosher salt and freshly ground black pepper. Press the seasonings gently so they adhere.

Preheat grill

Prepare a gas or charcoal grill for two-zone cooking: one-hot direct heat side and one cooler indirect side. Preheat to about 450–500°F (230–260°C) on the hot side. Oil the grates lightly.

Sear and roast

Place the tenderloin over direct high heat and sear for 2–3 minutes per side, turning with tongs to get a good crust on all sides (including ends). After searing, move the tenderloin to the indirect side of the grill (cooler zone). Close the lid and roast until the internal temperature reaches your desired doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Expect about 15–25 minutes on the indirect side depending on thickness. Use an instant-read thermometer inserted into the thickest part to check temperature.

When the tenderloin is 5°F below your target temperature, remove from the grill and tent loosely with foil. Let rest 10–15 minutes; carryover cooking will bring it to target and juices will redistribute.

After resting, remove twine and slice the tenderloin into 1/2- to 1-inch thick medallions. Arrange on a warm platter.

Make the compound butter

While the meat rests, melt the unsalted butter gently in a small saucepan or microwave until just melted. Stir in the minced garlic, chopped parsley, thyme, lemon zest, a pinch of salt and pepper. Keep warm but do not boil; the residual heat will mellow the garlic.

Spoon the warm herb garlic butter over the sliced tenderloin just before serving so it glazes the medallions and adds flavor and shine.

Drizzle red wine or balsamic reduction sparingly over the plated slices if desired and garnish with additional fresh herbs. Serve immediately.