Garlic Rosemary Beef Tenderloin


    • 4 cloves garlic - minced

    • 1 tablespoon chopped fresh rosemary

    • 1 tablespoon chopped fresh thyme leaves

    • Kosher salt and freshly ground black pepper, to taste

    • 1 (4-pound) trimmed beef tenderloin

    • 1 tablespoon olive oil

For the Horseradish Cream Sauce (I usually double this recipe for a more generous quantity)

  • 1/2 cup sour cream

  • 1/4 cup mayonnaise

  • 1/2 cup freshly grated horseradish root

  • 1/2 lemon - juiced

  • 1 tablespoons chopped fresh chives

  • Kosher salt and freshly ground black pepper, to taste


    • To make the horseradish cream sauce, combine sour cream, mayonnaise, horseradish, lemon juice and chives; season with salt and pepper, to taste. Set aside in the refrigerator until ready to serve. The earlier you can make this the better.

    • Pull the tenderloin out ~1 hour prior to when you plan to start cooking

    • Light your grill, bring the temperature up to 180℉

    • Using paper towels, pat tenderloin dry. Drizzle with olive oil

    • In a small bowl, combine garlic, rosemary, thyme, 1 tablespoon salt and 1 tablespoon pepper. Note you can season the meat directly with salt/pepper and just make a garlic/herb paste if you prefer.

    • Season the meat with your garlic mixture, gently pressing to adhere.

    • Place the tenderloin directly on the grill grate and smoke for 45-60 minutes. Here I take the meat off when it reaches an internal temperature of 100℉

    • Remove the tenderloin from the grill and set aside.

    • Remove the heat deflectors from your grill. Increase the grill temperature to 400℉. Once the grill is hot, place the tenderloin back on the grill. Roast until the internal temperature reaches 120℉ for a nice pink center, about ~15 minutes depending on the thickness of the tenderloin. Do not overcook!

    • Let rest for 10 minutes before slicing

    • Serve immediately with horseradish cream sauce.

modified from DamnDelicious