Ingredients:

  • 1 (2-2.5 lb / 900g-1.1kg) beef tenderloin roast, trimmed
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon kosher salt (5g)
  • 1/2 teaspoon freshly ground black pepper (2.5g)
  • 1/2 cup (1 stick / 113g) unsalted butter, softened
  • 2 tablespoons finely chopped fresh parsley (10g)
  • 1 tablespoon finely chopped fresh rosemary (5g)
  • 1 tablespoon finely chopped fresh thyme (5g)
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt (1.25g)
  • 1/4 teaspoon freshly ground black pepper (1.25g)

Instructions:

  1. In a small bowl, combine softened butter, parsley, rosemary, thyme, garlic, salt, and pepper. Mix well until evenly distributed. Set aside (or refrigerate to harden, then soften before serving).
  2. Remove tenderloin from the refrigerator 30 minutes before grilling. Pat dry with paper towels. Rub with olive oil, salt, and pepper.
  3. Preheat grill to medium-high heat (about 375-450°F / 190-230°C). If using charcoal, arrange coals for indirect heat.
  4. Place tenderloin on the grill. Sear on all sides for 2-3 minutes per side.
  5. Move tenderloin to the cooler side of the grill (if using charcoal) or reduce heat. Continue grilling until the internal temperature reaches: Rare: 125-130°F (52-54°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-140°F (57-60°C), Medium-Well: 140-145°F (60-63°C), Well Done: 145°F + (63°C +)
  6. Remove tenderloin from the grill and wrap loosely in aluminum foil. Let rest for 10-15 minutes.
  7. Slice the tenderloin against the grain. Top with slices of herb butter. Serve immediately.