Summertime is a great time for making your favorite grilled meals on the barbecue and there isn't much that tastes better than a Grilled Beef Tenderloin and roasted fresh vegetables. Tim and I both love filet so we make this a lot!

We like to serve it with Roasted Mushrooms, Green Beans and Onions with Garlic Parmesan Butter.

The following recipe is simple and flavorful and uses a dry rub created by our friend Steve. A dry rub is a must for great grilling on the barbecue because it gives fuller flavor to any meat. I prefer to use organic grass fed beef but any USDA prime or choice cut of beef is good.

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Grilled Beef Tenderloin

Author: Jurga

Ingredients

• 2 pounds whole beef tenderloin
• 2 Tablespoons olive oil
• 2 Tablespoons balsamic vinegar
• 2 Tablespoons Steve's Rub,, see recipe below

Steve's Rub

• 1/2 cup sea salt
• 1/4 cup paprika
• 1/4 cup celery salt
• 1/4 cup onion powder
• 1/4 cup coarsely ground pepper
• 1/4 cup garlic powder
• 1/8 cup cayenne pepper

Instructions

Steve's Rub (makes approximately 2 cups)

• Mix all ingredients and store in an air tight container.
  

Grilled Beef Tenderloin

• Prepare the tenderloin by trimming off the excess fat.
• Brush the tenderloin with olive oil and balsamic vinegar.
• Season with Steve's Rub.
  
• Let the tenderloin sit at room temperature for at least 2 hours so the rub can be absorbed into the meat. (This step can be done earlier in the day and covered in plastic wrap or placed in a non-reactive container and refrigerated. Let the beef come to room temperature before grilling to ensure even cooking.)
• Preheat the grill to a high temperature.
• Sear the tenderloin on high for 4 minutes on one side.
• Turn the beef over and sear for 4 minutes on the second side.
• Turn the grill down to a medium temperature.
• Move the tenderloin to the side of the grill and let it cook for 15-20 minutes for medium-rare. (Check the meat for desired temp with a meat thermometer. See our Grilling Guide for safe beef temperatures.) If cooking a larger tenderloin, cook 20-25 minutes per pound for medium. 
• Let the tenderloin rest for at least 15 minutes under a foil tent before slicing. This will give the juices time to settle into the meat.

Notes

Gr8 Gift:

Package the rub in a nice container and give it to the host and/or hostess at the next barbecue you attend. A Gr8 Gift Idea!

Tried this recipe?Mention @Great8Friends or tag #gr8food!