Garlic Rubbed Tenderloins

Garlic Rubbed Tenderloins


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Garlic and beef go well together and this Garlic Rubbed Tenderloins recipe will give you a delicious tenderloin for dinner, with enough left over for sandwiches the next day. The tasty blend of herbs and garlic soaked into the meat and when combined with the smoky flavor from the grill, give you a delicious meal.

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Chicago, IL

Serving Size / Yield

2 servings


  • 3 lb. beef tenderloin
  • 1 Tbs. oregano, minced
  • 1 Tbs. rosemary, minced
  • 4 cloves garlic, minced
  • 1 tsp. onion powder
  • 1 1/2 tsp. salt
  • 1/2 tsp. cayenne pepper
  • 3 Tbs. olive oil
  • 2 Tbs. coarse black pepper

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Trim the fat off the beef
Tuck the thin end under to even out the thickness and tie every 2 inches with butcher's twine
In a bowl, mix the oil, garlic, rosemary, oregano and onion powder
Add salt and pepper and mix well
Rub the herb mix over the roast and set aside
Heat the grill to high heat
Rub oil on the grate to prevent sticking and place the beef on the rack
Close the grill lid and cook for 5 minutes
Turn the meat and sear for another 5 minutes
Reduce the heat and cook until the center of the tenderloin is 130° when checked with a meat thermometer, approximately 50 minutes
Rest the meat for 15 minutes before carving and serving

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