Grilled Beef Tenderloin
10
90 minutes
30 minutes
399
Dinner, Paleo, Keto
Beautifully seared with avocado oil on the outside, juicy and tender inside, our grilled beef tenderloin brings the decadent taste of a well-cooked restaurant steak to your home plate. Serve this flavorful cut with scalloped potatoes, roasted Brussels sprouts, or glazed root veggies for a memorable feast.
Ingredients
- 4 pounds of beef tenderloin
- 2 tablespoons Primal Kitchen Avocado Oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon garlic, finely minced (about 3 cloves)
- 1 tablespoon fresh thyme leaves, finely minced
- 1 tablespoon fresh rosemary leaves, finely minced
- 1 tablespoon fresh sage, finely minced
Optional ingredients:
- Primal Kitchen Steak Sauce, for dipping
Directions
Preheat your oven to 425°F (220°C). Take the beef tenderloin out of the refrigerator and let it sit at room temperature for 1 hour before cooking.
Cut tenderloin in half so it can fit into the pan for searing. Tie the tenderloin with kitchen twine so everything stays together and cooks evenly.
- Pat the beef tenderloin dry with paper towels. Then, rub the entire surface of the tenderloin with avocado oil and season both sides with salt and freshly ground black pepper.
- In a small bowl, mix together the minced garlic, thyme, rosemary, and sage. Spread this herb mixture evenly over both sides of the beef tenderloin, pressing gently to adhere the herbs to the meat.
- Heat a 12-inch cast-iron skillet or oven proof skillet over medium-high heat. Once the pan is fully heated up, add the beef tenderloin and sear for about 2 minutes on all sides.
- Then, transfer the entire pan to the oven. We recommend inserting a wired probe thermometer into the thickest part of the meat to be able to easily monitor and reach the desired temperature without having to pull it out and check on it.
- Roast the beef tenderloin for about 20-25 minutes, until you reach 120ºF for medium rare meat or once the beef reaches your desired level of doneness.
Remove the tenderloin from the oven and transfer it to a cutting board. Cover it loosely with aluminum foil and let it rest for 10-15 minutes to come up to 128º-130ºF.
After resting, cut off the twine and slice the beef tenderloin into thick slices. Arrange the slices on a platter and serve immediately.
