When the air is brisk and festivities are in the air, add even more bold excitement to your holiday table with this Garlic Herb Beef Tenderloin and Baked Potatoes. Whether for Thanksgiving or Christmas dinner, this rustic, beautiful beef tenderloin recipe is going to make all your special occasions spectacular feasts!
POST IS SPONSORED BY OKLAHOMA JOES.
My Oklahoma Joe’s Firecraft Series Barrel is my faithful workhorse that gets every grilling job done to perfection. It’s no fuss and works great for my garlic herb beef tenderloin recipe with baked potatoes. The unique design of this BBQ grill allows you to cook veggies farther from the fire while the beef tenderloin cooks at a hotter temperature. Talk about multitasking!
The grill comes with 2 extra round slotted shelves that you raise up above the flames at varying heights. If you don’t have this grill yet, treat yourself. Its design is pure genius!
Table of Contents
Why You’ll Love Garlic Herb Beef Tenderloin
Beef tenderloin is often referred to as “The King of Cuts.” After one bite of the whole beef tenderloin roast, you’ll know why. This most tender cut of beef simply melts in your mouth. After cooking over the flames with a garlic and herb butter baste, flavorwise, it just doesn’t get any better.
And, after you pull the entire thing together, expect nothing but rave reviews from your friends and family members!
Key Ingredients
Beef Tenderloin
- Beef Tenderloin – A beef tenderloin is a prized cut of beef known for its tenderness.
- Canola Oil – I use this heart-healthy vegetable oil in this recipe, however, a high-smoke point olive oil blend or grapeseed oil are other solid options.
Potatoes
- Russet Potatoes – These classic large brown potatoes are full of starchy fluff that makes the perfect base for butter, cheese, sour cream, and chives.
- Kosher Salt & Black Pepper – You’ll need salt and pepper in this recipe to season the beef, the baste, and the baked potatoes.
- Cheese – As a topping for the potatoes, cheddar cheese will always be my favorite.
- Chives – Chop up some of these slender green onions to add flavor and pops of color to the potatoes.
- Sour Cream – This tangy topping complements the potatoes and the beef.
- Bacon Bits – These crumbly morsels add a hickory smoked goodness to the baked potatoes.
Garlic Herb Butter
- Unsalted Butter – I like to use grass-fed butter for the best flavor and nutrition.
- Minced Garlic – If you don’t like the scent of fresh garlic lingering on your hands, grab a jar of organic minced garlic to keep on hand.
- Fresh Herbs – For this recipe, fresh chopped parsley, fresh rosemary, and thyme are the perfect aromatic herbs for the garlic butter baste.
- Garlic Powder – Always keep a huge jar of garlic powder on hand to kick up the flavor of any recipe.
While it may seem like a fancy dish at first, the perfect beef tenderloin comes together after following a few simple steps. It’s an easy recipe that creates a great meal that everyone will enjoy and remember.
This recipe includes how to make the baked potatoes and the beef tenderloin, so you’ll end up with complete meal that is sure to please everyone at your table. Let’s get to it!
If you love grilling on the Oklahoma Joe, you’ll also love these Over the Fire Cooking recipes: Chimichurri Marinated Tri-Tip with Grilled Fries, Grilled Steak with Skillet Potatoes, Grilled Steak with Lobster Mac and Cheese, Grilled Steak and Shrimp with BLK Garlic Butter.
How to Make the Best Garlic Herb Beef Tenderloin
The first thing you’ll want to do is fire up your Oklahoma Joe’s Firecraft Series Barrel Grill to medium-high heat, around 375° degrees F, for direct cooking.
Poke some holes in the potatoes with a fork, slather them in oil, and wrap them tightly in foil. Place them at the edge of the coals and let them cook for 1 to 1.5 hours, until they are tender and soft. Flip and rotate them, as needed, with your tongs.
Once the potatoes are done, unwrap them and toss them into a large bowl. Drizzle on some oil, then sprinkle salt, pepper, and garlic powder all over. Keep them warm until serving.
With your grill still holding a medium high heat, add an oven-safe skillet (a heavy bottom skillet with no plastic handles) and melt the butter. Add the minced garlic and freshly chopped parsley.
Make a basting brush with the rosemary and thyme sprigs tied with butcher twine. After about 2-3 minutes, pull the herb butter from the heat and let it cool.
Now, slather the beef tenderloin with oil and season with salt, pepper, and garlic powder. Sear the tenderloin over the medium-high heat area of the grill for 20-30 minutes. As the beef cooks, use the herb brush to baste the meat with the garlic butter.
Once your steak is close to reaching an internal temp of 120° degrees F, pull it off and let the beef rest for about 15 minutes. For more well done meat, wait until the temperature reaches about 155 degrees F.
While the meat rests, start assembling the baked potatoes with some butter, shredded cheese, sour cream, and chopped chives. Slice some nice cuts of beef tenderloin with a sharp knife and enjoy!
Why You Need a Meat Thermometer
When it comes to all the different ways to tell if the meat is cooked to your liking, I know every outdoor grill chef has their favorite way to eyeball it. A digital meat thermometer, however, is essential to getting exactly the preferred doneness you want. Don’t ruin your holiday meal with overdone meat!
Leftovers & Reheating Garlic Herb Beef Tenderloin
If you have any leftover beef tenderloin steaks, let them cool to room temperature before wrapping them in plastic wrap or aluminum foil. Store them in an airtight container in the fridge for 3-5 days before reheating on the grill or in a hot pan on the stove.
Any leftover potatoes, without any toppings, can also be wrapped tight in foil, refrigerated, and reheated within a week.
More Special Occasion Beef Recipes
What to Serve with Beef Tenderloin
My favorite way to enhance the flavor of any steak and potato dish is to add some greens. Green beans or broccoli sauteed in garlic and sprinkled with some red hot chili flakes are some great options.
While beef tenderloin is the best choice for this particular recipe due to its tenderness, you can make a similar recipe using other cuts like the ribeye or New York Strip. Instead of searing for 20 minutes, they would only need a quick sear before basting with the garlic herb butter and resting.
Yes, you can make the garlic herb butter ahead of time and store it in the refrigerator. Just bring it back to room temperature before using it for the basting step.
While fresh herbs offer the best flavor, you can indeed use dried herbs in a pinch. Just use about a third of the quantity specified for fresh herbs since dried herbs are more concentrated in flavor.
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Garlic Herb Beef Tenderloin
Ingredients
Beef
- 1 Center Cut Beef Tenderloin
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- Canola Oil as needed
Garlic Herb Butter for Basting
- 2 cups Unsalted Butter
- 2 tbsp Minced Garlic
- 2 tbsp Chopped Parsley
- 3-4 Rosemary Sprigs
- 3-4 Thyme Sprigs
Baked Potatoes
- 3-4 Russet Potatoes
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- Shredded Cheese for garnish
- Chopped Chives for garnish
- Sour Cream for garnish
- Bacon Bits for garnish
- Canola Oil as needed
Instructions
Potatoes
- Preheat the Oklahoma Joe’s Firecraft Series Barrel Grill to medium-high heat (about 375 degrees F) for direct cooking.
- Poke holes in your potatoes with a fork, slather on some oil, and wrap them completely in foil.
- Add the potatoes right next to the edge of the coals to cook for 1-1.5 hours until tender and softened. For even cooking, make sure to flip and rotate as needed.
- Once the potatoes are done, pull them off the grill and remove the foil.
- Place them in a bowl. Add some oil, and generously season the potatoes with salt, black pepper, and garlic powder. Coat all parts of the potato.
- Keep warm until serving.
Beef Tenderloin
- With the Oklahoma Joe's Firecraft Series Barrel Grill at medium high heat, add a skillet and melt your butter.
- Add the minced garlic and chopped parsley then stir around until well incorporated.
- Tie together your rosemary & thyme sprigs with butcher twine.
- Pull the butter off and let cool.
- Slather your beef tenderloin with oil and generously season with salt, pepper and garlic powder.
- Add your tenderloin to sear over the medium-high heat part of the grill for 20-30 minutes.
- As it cooks, use the herb brush to baste the steak with the garlic herb butter. Flip, rotate and then baste as needed.
- Once the steak's internal temperature is close to 120 degrees F, pull it off and let it rest for 15 minutes.
- Before serving, slice and load your baked potatoes with melted butter, shredded cheese, sour cream, and chopped chives.
- Slice up the beef tenderloin, serve, and enjoy!
