Ina Garten Grilled Whole Beef Tenderloin Marinade
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10/20/2010
Excellent! I used this rub on filets and while simple is best this rub was wonderful. Rosemary and thyme always pair well together and this was no exception. Let your steaks come up to room temperature before grilling. We too grilled them with a couple of sprigs of fresh rosemary to give them a actually squeamish flavor. This recipe is a definite keeper!
07/12/2008
I cut the recipe dorsum since there were only two of us. I used the small end of the tenderloin which was nearly 1.2 lbs. I followed the recipe exactly except of course the corporeality of time to cook. I seared information technology on loftier for a few minutes on each side, turned downward to medium and so moved to the other side of the grill. Cooked it for 10 - 12 minutes and it was perfect! Was very tender, flavorful and tasty. I put the rub on before in the mean solar day and left it on a dish in the refrigerator covered with saran. I took it out almost an hour before cooking. I'll definitely brand this once again.
x/07/2006
great recipe BUT sentinel the servings. I had 6 hungry adults, served taters and vegetables and was barely enough. I would go eight max.
07/20/2007
Perfection. My husband is ever worried about barbecuing for guests, just this was phenomenal. I put the rub on the meat the night earlier and let information technology sit near 24 hours. The beef was so tender and delicious. Definitely a recipe we'll keep!
09/06/2007
I was only cooking for 2 so, i grabbed ii chateaubriand roasts instead and cut the ingridients downwards to an eigth. It turned out phenomenal with a dainty chaff. I made a red vino dijon reduction to dip the tenderloin into.. Very flavourful, even without a sauce.
07/15/2006
Made this with filets instead of a whole beef tenderloin. This was lovely and I have been thinking most it all calendar week. In fact, I made it once more for friends a couple of nights agone.
08/xiv/2009
This recipe is absolutely killer. The herbs actually make it popular without drowning out the flavour of the beef. This is one of the few recipes that I make pretty much exactly equally written. Make sure you outset with a practiced tenderloin and that you clean it well. Utilise a meat thermometer and don't overcook. Information technology couldn't exist simpler. The 2nd time I made this I considered using fresh thyme from my garden, but hey, if it own't broke, don't fix it. We usually make more than nosotros need. Nothing like filet and eggs the next morning followed by steak panini's for luncheon. Highly recommended!
05/20/2007
Thanks for this awesome recipe. So far, I have fabricated it twice. The commencement time was for Female parent'due south Day. The wet rub is fabled and came out wonderfully. The really neat thing about this recipe is the fool-proof grilling directions. Follow them precisely and you volition not be disappointed. If you need additional help with prepping your tenderloin, the Joy of Cooking has great detailed instructions. Also, if y'all are using a tenderloin in the iii.5LB range, you can half the recipe for the moisture rub and there is all the same plenty. Thanks for the swell recipe. It came out perfect and rosy with a yummy, peppery grilled crust on the exterior.
11/10/2008
I fabricated this using 2 lbs of filet mignon steaks and halving the rub. It was cold and rainy outside, so I baked my steaks until medium doneness. They were delicious!
09/02/2008
This is an accented keeper. I made this for a cookout on Labor Day. It got rave reviews from everybody. I volition definitely make this once again, probably every bit an culling to turkey for the holidays.
07/28/2011
Used this on a small beef tenderloin and ane reviewers (rob) blood-red wine dijon reduction sauce. It was fabulous. The meat had groovy flavor after only 30 min. of marinating and 20 min on the grill (information technology was only a ane.5lb roast). The sauce tipped it over the edge of greatness. Had to chase pretty hard to discover it but it was well worth information technology. Nosotros volition make this over and over. For those of y'all wishing to try the reduction sauce click on rob foote review name beneath and follow to his page. Await at his recipes submitted, it is listed in a meat recipe he has. YUM
08/20/2012
Grilling tip (or for pan frying): allow the meat to come up to room temperature first (say lxx degrees with a meat thermometer). To help fifty-fifty more, then place the meat in a 220 degree oven for well-nigh 20 minutes to bring the meat to about 120 degrees. Then grill (or fry) to an internal temperature of 130-140. Let the meat rest at least 5 minutes earlier cutting. This process brings the interior to a warmer temperature and so that the grilling time is reduced, and the sear doesn't need to be so long that information technology thickens the outside. I've used this play a joke on for steaks and even expensive chateaubriand. Gives a medium rare, delicious meat.
04/18/2011
This is a neat recipe that won't over-power the sense of taste of the meat. I grilled two 5lb tenderloins for a party we had the other night. The only affair I did different was that I seared the meat for 10 mins(v mins each side) on my gas grill, then I transferred information technology over to my charcoal grill for the indirect cooking. Whenever a rub has a large amount of olive oil in it, information technology has the tendency to flare up. Which is never fun when you have expensive meat on the grill. This recipe was AWESOME! People are however talking about it 3 days subsequently. Cheers.
01/22/2011
Roasted the meat instead of grilling and it came out succulent. Used the herbs in lesser quantities so as to not overpower the flavor of the meat. Will definitely make this again
02/21/2011
I prepared a 7 lb. beefiness tenderloin for my supper club (5 couples). It was Crawly! I too used the marinade/rub on a pork tenderloin the same weekend, and it was just as practiced!
11/25/2017
We bought several of these to feed forty of my husbands coworkers. We seasoned them as directed and cooked on the grill. At that place was none left at the end of the twenty-four hour period. They were delicious.
01/25/2009
Very tasty! This is something I would make while entertaining others or for a special occasion. Succulent!
02/12/2012
This was absolutely fabulous. I realized at the concluding infinitesimal that I did not take thyme, and then I used a combination of basil, oregano and cumin in commutation for the 1 tablespoon of thyme. It was likewise snowing pretty heavy when I was making this, and so instead of putting in on the grill, I roasted in the oven at 350 degrees for a little over an hour to a perfect medium rare (let it remainder for about 10 minutes after taking it out of the oven). Then sliced it really thin with an electric pocketknife and information technology melted in our mouths -- no steak knives needed at the table. Enjoy!
12/26/2010
I went astray on prep and cooking. Mixed oil, garlic etc. together the day earlier. Took roast out of refrigerator and slathered with mix and permit rest about 2 hours before cooking. Wanting a rare to med rare roast I did not move to indirect heat or cover the grill at any fourth dimension. Used charcoal chimney full to the top to accept a full pan of hot dress-down under roast. Grilled a total of 25-30 minutes then let residual, tightly tented, for almost twenty minutes. Go alee and trim the roast out all the fashion, no betoken in non removing silverskin before cooking.
08/11/2006
This was ok, nosotros made information technology with steaks instead of a roast...I am non sure if the cutting really makes the divergence. My daughter liked it though and she is a picky eater.
01/06/2011
This recipe is phenomenal! Make exactly as directed to achieve stellar results! My husband remarked that this is by far the all-time recipe for beef tenderloin ever. Crawly! Cheers for sharing!
ten/19/2010
Dearest this recipe!! Made it times 4 for our almanac Mmorial party and everybody went crazy. Did a horseradish sauce with it for sandwiches and it was a huge success. Since so my male parent-in-law requests it merely about every Sunday dinner, I give in every couple of months. Prepare exactly as written, only plenty season!
12/24/2011
This is 1 great recipe. My only suggestion is that depending on your grill, information technology takes nowhere nigh as long equally they say on here. Definitely use a meat thermometer, simply mine was done near 15 minutes earlier than the recipe says and it was only a bit overdone.
01/04/2011
Fabricated this for a New Years party and got rave reviews and many requests for the recipe!! Volition definitely brand again & again!!
04/25/2011
FABULOUS!! We broke with tradition and had a tenderloin for Easter and think nosotros may not accept a ham always again! Everyone LOVED information technology!! Tin't wait to endeavor it on steak and chicken (maybe not so much pepper when we do chicken).
04/09/2012
I fabricated this for Easter and information technology was the best beef tenderloin I've ever had. Got many compliments. I bought the meat at Costco and it was all trimmed for me. I followed the recipe exactly and it came out perfect. The marinade smelled wonderful and I would apply that marinade on other meats. Anybody at the table got the meat cooked to their desire. The ends were well done, the middle was med. rare. I did marinate the meat over night.
12/30/2009
Delish! I roasted this in the oven as it was raining, but otherwise made as directed. The beef was awesome, thanks for a simple but wonderful recipe!
08/03/2010
I cut one long tenderloin in half, marinated the smaller side in a cracked pepper marinade and the other was just seasoned with salt, pepper, garlic, and seared them on the grill. And then I wrapped them in foil losely, and deadening cooked them at 300 until 140 was reached. Incredible taste and guests merely needed a fork to cutting them. These keep cooking a expert x minutes after you pull them off.
01/06/2011
Splendid rub, I'll use it again on all of my roasts, the family loved it
09/18/2010
I'm giving this 1 five stars. PERFECT! Followed the recipe as written. What a hit!! I will never grill beef tenderloin whatever other style. Thanks for sharin'
12/27/2010
this was to die for. However, next fourth dimension I just use the spices every bit a rub and omit the olive oil.
x/19/2010
Love this recipe!! Fabricated it times 4 for our almanac Mmorial political party and everybody went crazy. Did a horseradish sauce with it for sandwiches and information technology was a huge success. Since then my father-in-law requests it just about every Sunday dinner, I requite in every couple of months. Prepare exactly every bit written, just enough flavor!
09/26/2010
this was awesome!! Had information technology for a family become together and will share with anybody I know. Thanks to whoever put it together!!!!!
12/08/2010
The best tenderloin I have ever had!
07/26/2011
done this one also. only instead of grilling it, i pan roasted it! yummy
01/30/2012
I made this for Christmas Dinner!!! EVERYONE LOVED IT. Very special
09/01/2011
This recipe was exceptional!!! I planned on a small dinner political party with guests from Republic of ireland. thirteen people subsequently, everyone said this was the best tenderloin they had ever had. Give thanks goodness I planned on two tenderloins.
06/27/2011
Single Best Thing I ever cooked. Everybody loved information technology and already looking forrard to the next fourth dimension I brand information technology.
12/13/2010
Fantastic!!! Had information technology for Thanksgiving forth with the traditional turkey.
04/26/2010
Nosotros used this recipe to marinate nearly xxx pounds of tenderloin (of course we increased the ingredients proportionally!) We sliced the finished product in 1/2-3/4 inches slices. My husband got RAVE reviews from the Canine Companions Club here is Sunday Metropolis Due west. I did add some generous glugs of Burgundy Wine. It recipe and the directions were great!
06/24/2011
I accept done this 2 times at present and I have to say I only get rave reviews. I exercise rub the tenderloin the dark before and seal information technology in a bag till the adjacent day. The flavors just popular! Thanks for a great recipe!
06/19/2011
Succulent! Made exactly equally written and barely had whatever leftovers.
07/19/2012
We beloved this recipe! It is a family favorite!
01/20/2010
This is WONDERFUL! Very flavorful & moist.
08/21/2011
Even Mike said that he couldn't wait to eat this! He has NEVER said that nigh Annihilation I have ever made!
04/12/2010
This technique was spot on.
05/ten/2010
Although the meat was cooked to perfection, the combination of herbs was truly overpowering. I will stick to my garlic, salt, & pepper with horseradish/dijon sauce version which affords more appreciation for the taste of the beef.
eleven/27/2011
Really appreciated the detailed grilling instructions to include use of butcher's twine. My first time attempting to tie up a tenderloin and it came out perfect. Keen season. We'll brand this again as a favorite.
12/25/2012
This tenderloin is our Christmas tradition. It is fabulous! We make 10-eleven pounds to feed 12 adults and in that location is never any left over. Nosotros likewise brand it in the oven, as it'southward ordinarily too cold to grill at Christmas in Minnesota, and information technology works beautifully.
11/01/2011
Made this for a family commemoration - All raved information technology was the best, about tender beef they ever ate. Worth the $ to purchase the tenderloin for special occasion.
04/08/2012
We like our tenderloin rare to medium rare, so I reduced the cooking time by 15 minutes. It was perfect. (My charcoal grill was at 375 degrees)
05/xv/2009
Came out great- but mine looked Manner different than this picture. Did I do something wrong?
06/03/2012
My hubby and I apply this for Elk and it is extraordinary! The one thing I sometimes do is to leave out the peppercorns just because I think it takes away from the taste of the elk meat. Otherwise - it's fantastic! We articulate the snow off the grill in the winter to cook this when we can.
12/20/2009
Great rub for an easy, classic meat dish.
10/06/2012
I broiled i filet at 350 for nearly xl minutes instead of grilling (can't risk the smoke in my little apartment!) I'one thousand giving the rub 5 stars since I didn't use the technique, it was Delicious!
12/09/2009
Very simple only wonderful! I tin can't expect to make it over again!
01/18/2009
Tender, easy, tasty. What more can I say. I found this to exist just what I needed to make sure my very nice cut of beef came out tender and tasty. I will utilize this again.
09/13/2009
This was my first whole tenderloin and it turned out GREAT! I used 1 tbsp of dried rosemary because I didn't take fresh. Otherwise, I followed the recipe and grilling directions exactly. The seasoning rub and searing fabricated a delicious outer crust with simply the correct amount of seasoning. Taking it off the grill at 130 and letting information technology rest for xv minutes under foil made it a perfect rosy medium, simply like nosotros like it. Thank you for a succulent and easy to follow recipe. I"m already looking forward to the left overs!
12/29/2010
My only regret is that I didn't take a picture of it. It turned out beautiful! This i is a keeper!!!
06/12/2008
Made for formal Prom dinner. It was fab!!
09/10/2012
Absolutely superb! The combination of spices, along with grilling this for the minimum corporeality of time created a restaurant quality beefiness tenderloin. Give thanks you for a phenomenal recipe!
ten/07/2006
This turned out great, though the meat cut was more than than nosotros used, I'll utilise the leftovers in Sheppards pie, pulled pork etc. Overall turned out very very good.
03/08/2013
Wrap in foil with marinade and put in frig for a few hours or overnight before grilling
07/23/2014
I was nervous as this is an expensive cut of meat. I followed the instructions exactly, using a gas grill and keeping the temp about 350 (one burner on my grill). It was amazingly easy. I used a meat thermometer to check for doneness. Information technology was succulent!! It turned out perfect and because I left ane terminate nearer the burner, we had everything from rare to med well. Anybody got their choice. If you wanted to more evenly melt it, I would rotate during cooking. This is an impressive dish only so easy! I'm going to make it over again for a party of 40, it is that like shooting fish in a barrel!
06/25/2012
Admittedly delicious! Best recipe and then far for beef tenderloin on the grill.
11/04/2012
I used an Middle of Round roast. Seared all sides after rubbing olive oil, salt & pepper on information technology. Cooled, and then rubbed information technology with Rosemary & Garlic. I put a thin layer of kosher salt over this and roasted it in the oven with baby potatos. Served with Winter Squash! Totally yummy!
10/15/2011
My family loved this! I've made information technology several times for holidays and family gatherings. It is easy to set. I would suggest, if you lot are using a gas grill, to brand sure the grease pan is clean when y'all start. Nosotros had a niggling trouble with the high temps at the beginning starting a grease fire. No damage to the house or the tenderloin, thank goodness:)
12/twenty/2016
We inverse the pre-cook method by liberally salting the meat subsequently trimming, then wrapping in plastic wrap and placing into the fridge. One hour before started cooking, we removed from the fridge and practical the marinade, leaving the roast out to warm up a little. Nosotros did a liberal blanket of butter prior to putting it into the oven and used the Cook'south Illustrated method for cooking tenderloin by the Low and Dull method at 300 degrees until coming to 120 degrees and then throwing on a blazing hot grill to sear the outside for a chaff. You may also sear in a pan or griddle. Then before serving, we applied another layer of butter. There was none left out of a x pound tenderloin, and I didn't even get simply a bite. I saw grown men, in cocktail attire, standing at the buffet slipping slices of the tender meat and eating it out of their easily. Many, many compliments!
07/08/2016
A new favorite! Made the rub exactly according to the recipe and used on NY Strip and Filet. PERFECTION! The thyme gives it a heavenly crusty char. Served the steaks with fresh caprese salad and mashed cauliflower. Seriously eatery quality. My just warning is to accept an automatic pepper grinder if you're going to employ fresh basis pepper. That is a LOT of pepper to grind yourself!! My hands even so hurt as I type this... :-)
03/27/2017
I fabricated this for a dinner party at our house this weekend. I followed the recipe exactly as written and cooked it on the grill with the indirect cooking method. It was fabulous! Many rave reviews on how perfectly information technology was cooked. I made certain to monitor the meat thermometer & did not permit information technology to go over 140 degrees. Will definitely make again!
07/02/2013
Information technology was soooo good my 8 year old will not eat any other grade of beef later eating this.
12/28/2015
Fabricated this for Christmas Eve and it was a big hit. I put the rub on the tenderloin in the morning time and wrapped it in plastic wrap. Cooked it in the oven at 350 degrees until the beef reached 130 degrees, allow sit for ten minutes. It was perfect and the best flavor. Anybody raved about it.
01/07/2014
This was wonderful! I made it for a small New year's day's Eve dinner with just my family of 6. I prepared this exactly as directed and information technology turned out merely perfect. Definitely a keeper.
12/26/2016
I made this for Christmas Eve dinner and information technology was a huge success. My family loved information technology and is already asking me to make it once more. I made information technology without modifications and permit the rub sit down on the roast for about four hours before grilling. The five pound roast was just enough for 6 adult eaters with no leftovers.
04/21/2014
Outstanding! We didn't have the foresight to put the rub on in advance, simply we couldn't see how this could have been any improve. We followed the recipe exactly and served this for Easter brunch (aslope a honey ham). The men in particular simply raved, and needless to say we had nothing left over for sandwiches the adjacent day. Many, many thanks for this fabulous recipe!
12/28/2016
This is our Christmas dinner recipe for the past few years. It is the BEST! We prefer to buy the meat already trimmed and tied---less hassle on an already busy day.
03/21/2017
I made this for my girl'due south birthday party. Everyone loved it. I did not have fresh rosemary so I used stale (you practise accept to adapt because dried is much stronger than fresh) and it worked fine. I cooked it until meat thermometer registered 125 and the thick part was very rare. Next time I will let it go up to 130 and I think that volition work better for my family, as we prefer medium rare.
12/28/2019
I accept made this several times and information technology is always delicious!
04/09/2020
Loved the herbs and information technology turned out extremely tender
11/10/2017
delicious! pan seared mine and then finished in the oven. just don't overcook!
03/08/2015
First time grilling a tenderloin/filet. Fabulous. Came out perfect!
04/fourteen/2019
Amazing! I made my own spice rub. I followed the technique written in this recipe and it's spot on!! Definitely clean the beef as instructed by removing the gray pare, the first fourth dimension I made beef tenderloin I did not do that & the meat was tough. Tying the beef is too key. This was cook in your oral cavity! Thank you for the wonderful recipe.
03/15/2015
This was outstanding! I used a Kamato Joe grill with a few chunks of mesquit woods. Followed the recipe and it was fabulous! I give this a full 5 stars!
08/30/2020
Elementary. Fantastic.
04/23/2017
great for a oversupply and delicious!!
02/eighteen/2018
What a great recipe! i cooked a three lb tenderloin and slightly reduced the quantities for the wet rub. To ensure I produced a perfect medium-rare roast, I took the roast off at 125F and lightly tented it while resting (nearly x min). I left the temperature probe in while resting (the meat rose to 135F). Turned out fantastic!
07/15/2013
winner! If you lot like medium rare use 135 degree internal temp before y'all remove and wrap in foil for 20+ min. Check it at 40 minutes.
05/x/2022
Came out simply right, tender and succulent. If you follow this and use a digital thermometer, y'all really tin't become wrong. I chopped some shallot into the rub.
Cheers for such practiced direction!
05/09/2021
Came out fantastic on Big Green Egg. Looking forwards to next fourth dimension already.
05/23/2022
This recipe was "as advertised". We followed the directions, and the flavor was fantastic. Our just adjustment was the fourth dimension we cooked our tenderloin. Ours cooked much faster on our charcoal grill. Fortunately, using the meat thermometer keeps y'all on top of this, so it came out beautifully . . . just sooner than expected.
07/18/2016
And then good!!
10/08/2013
Everybody had 3 servings!
10/17/2019
I made this using 1/2 recipe ,as in that location is but 2 of us. Husband loved it, came out overnice and pink in the middle and "crunchy" on the outside. I did cut downwards the garlic to most 2 cloves.
01/01/2014
Grilled this for Christmas and we loved it. Volition definitely do it again.
09/23/2013
Piece of cake to serve 14 people, just add together a salad
01/03/2019
I made this tenderloin recipe for Christmas dinner and it was a huge hit. I put the herb paste on the day before and let it sit in fridge overnight. Nosotros grilled on hit charcoal as recipe said and checked temp with meat thermometer and then nosotros didn't overlook. We took off the grill when information technology was 130-135 degrees. After resting we sliced into thicker pieces and thinner pieces for Mom. It was so tender and flavorful. Volition make once more soon.
09/fifteen/2012
Recommended this to my brother for Christmas Day and he nailed it. Nosotros doubled the recipe hands and pan seared the Tenderloins before putting them on a rack and cooked them in the oven. Pulled them out at 120 Degrees and allow them residuum for 20 min. Perfect!
06/nineteen/2016
I made this as directed, and it was a huge striking. Very flavorful and tender, this is a fantastic recipe.
01/fifteen/2014
This is an crawly recipe. I have made it exactly as written with a whole tenderloin, and I've used the rub on filets, rib eyes, t-basic, whatever. Information technology is absolutely succulent. I've tried lots of rubs and marinades, and this ane is my favorite. Y'all can put the rub on a twenty-four hour period before you grill or an hour before y'all grill. It's swell either way. I bet information technology would be skillful on chicken and salmon, too.
Source: https://www.allrecipes.com/recipe/107086/grilled-beef-tenderloin-with-herb-garlic-pepper-coating/
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