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Pioneer Woman Grilled Beef Tenderloin

Pioneer Woman Grilled Beef Tenderloin - recipe card
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This show-stopping grilled beef tenderloin is seasoned with a smoky, herbaceous rub and grilled over indirect heat to a perfect rosy medium-rare. The exterior forms a savory, peppery crust while the inside stays buttery-tender and juicy. A simple pan sauce made from the resting juices adds a final touch of elegance.

Ingredients

Scale
  • 1 1/2 lb beef tenderloin (center-cut, trimmed of silver skin, at room temperature)
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tbsp butter (optional, for finishing)
  • Fresh parsley, minced (for garnish, optional)

Instructions

  1. Remove the beef tenderloin from the refrigerator 30-45 minutes before grilling, allowing it to come to room temperature. This promotes even cooking. Pat the surface dry with paper towels to ensure a good sear.
  2. In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, dried thyme, and dried rosemary. Rub the olive oil all over the beef, then massage the spice mixture evenly onto all sides, pressing gently to adhere.
  3. Prepare a charcoal or gas grill for two-zone cooking: place hot coals or light burners on one side of the grill, leaving the other side unlit for indirect heat. If using a gas grill, preheat the lit side to high (about 450°F-500°F) and the unlit side will be around 300-350°F.
  4. For charcoal: ensure the coals are glowing and covered with white ash. Hold your hand about 5 inches above the coals—you should be able to keep it there for only 1-2 seconds, indicating high heat. This direct side will sear the meat; the other side will cook it gently.
  5. Place the beef tenderloin over the direct-heat side of the grill. Sear for 2-3 minutes per side, turning with tongs (not a fork, to avoid piercing the meat), until each side is well-browned with grill marks and a rich crust forms. This develops the flavor and seals in juices.
  6. Move the seared tenderloin to the indirect-heat side of the grill, placing it vertically away from the direct flames. Close the grill lid. Insert an instant-read thermometer into the thickest part of the meat. Cook for 15-20 minutes, or until the internal temperature reaches your desired doneness. For medium-rare, aim for 135°F (57°C); for medium, cook to 145°F (63°C). Adjust time accordingly, checking at the 15-minute mark.
  7. During the indirect grilling, resist the urge to keep opening the grill lid—this lets out heat and extends cooking time. Turn the tenderloin once halfway through for even cooking, if desired.
  8. Once the target internal temperature is reached, carefully remove the tenderloin from the grill and transfer to a cutting board. Immediately top with the butter (if using), which will melt over the surface. Tent loosely with foil and let rest for 10 minutes. This resting period is crucial—it allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender.
  9. After resting, slice the beef against the grain into 1/2-inch thick medallions. To preserve its tenderness, slice just before serving.
  10. If desired, spoon any accumulated juices from the cutting board over the sliced beef as a natural pan sauce. Garnish with minced fresh parsley for a pop of color and serve immediately.

Notes

Storage: Refrigerate leftover grilled beef tenderloin in an airtight container for up to 3 days. To freeze, wrap tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Reheating: To maintain tenderness, reheat sliced beef gently in a 300°F (150°C) oven for 10 inutes, or briefly sear in a hot skillet with a splash of beef broth or butter. Avoid microwaving, as it can dry out the meat.

Nutrition

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