Garlic Herb Beef Tenderloin

5 from 2 votes

When the air is cool and festivities are in the air, adorn your holiday table with Garlic Herb Beef Tenderloin with Loaded Baked Potatoes.

Prep Time30

Cook Time1 30

Total Time2

Course: Main Course

Cuisine: American

Servings: People

Author: Derek Wolf

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!

Video

Notes

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!

Nutrition