Roasted Garlic and Butter-Marinated Beef Tenderloin
For the Tenderloin
- 1 (4-pound) beef tenderloin roast, trimmed
For the Butter Marinade
- 1 stick unsalted butter, softened
- 1 whole garlic bulb
- 1 small shallot, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/3 cup red wine
- 1 tablespoon fresh minced rosemary
- 1 tablespoon canola oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon fresh ground pepper
- kitchen twine
Preheat your grill to 400°F with direct and indirect heat zones .
Cut the top third of the garlic bulb completely off. Place the bulb on a piece of aluminum foil. Drizzle with extra-virgin olive oil and sprinkle with salt. Wrap foil tightly around the bulb. Place on the grill over indirect heat on the grill for 35 to 40 minutes.
Meanwhile, bring red wine to a low simmer in a small saucepan. Simmer uncovered until thickened and reduced to 2 tablespoons.
Pat the tenderloin dry with paper towels. Fold the tapered ends of the tenderloin under and secure tightly with twine. Tie twine tightly around the tenderloin in 1 to 1 ½ inch sections, forming a uniform shape to ensure even cooking.
Cream together the butter, roasted garlic, shallot, Worcestershire sauce, Dijon mustard, red wine reduction, rosemary, canola oil, salt and pepper until well combined.
Spread the butter marinade over the entire tenderloin. Cover in plastic wrap and chill in the refrigerator for 1 hour, up to a day.
Hot TipKeeping your hands cold and wet will help to keep the butter from sticking to your hands.
Let tenderloin come to room temperature while you preheat the grill to 250°F.
Remove the tenderloin from the plastic wrap. Wrap it tightly in aluminum foil to ensure the juices and melted butter will not leak out when rotating on the grill.
Place the tenderloin in a roast and rib rack in the center of your grill. Slow cook until the internal temperature reaches 125-130°F, about 2 to 3 hours. Flip tenderloin every 30 minutes or so, for a flavorful butter-baste. Start checking the internal temperature using an instant-read thermometer at 2 hours.
Remove from grill at 125°F for rare or 130°F for medium rare. Rest the tenderloin at room temperature for 10 minutes.
Increase grill temperature to 450°F.
Carefully remove the tenderloin from the foil, using tweezer tongs or silicone gloves to protect your hands. Reserve the juices that have collected inside the foil.
Sear tenderloin on the grill until the meat is well-browned on all sides, about 1 minute per side.
Transfer tenderloin to a cutting board and rest for 5 minutes. Slice into ½ inch slices and drizzle with reserved cooking juices.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
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