Grilled Beef Tenderloin with Rosemary Garlic Rub

Ingredients

Beef tenderloin

2 pounds, trimmed

Olive oil

2 tablespoons

Garlic powder

2 teaspoons

Black pepper

1 teaspoon, freshly cracked

Salt

1 teaspoon

Fresh rosemary

2 tablespoons, finely chopped

Optional: Balsamic reduction

for drizzling

Instructions

1. Preheat your grill to medium-high heat (about 400°F or 200°C), ensuring the grates are clean and well-oiled to prevent sticking.
2. In a small bowl, mix together the olive oil, garlic powder, salt, and black pepper to form a smooth seasoning paste.
3. Generously rub the beef tenderloin with the seasoning mixture, ensuring an even coat on all sides for maximum flavor.
4. Place the tenderloin on the hot grill and cook for approximately 5 minutes per side, using a meat thermometer to monitor the internal temperature. Aim for 135°F (57°C) for medium-rare, adjusting the time according to your desired doneness.
5. Once cooked to your preference, remove the tenderloin from the grill and let it rest for about 5 minutes to allow the juices to redistribute, ensuring a moist and tender result.
6. Before serving, sprinkle the finely chopped rosemary over the tenderloin for a fresh burst of flavor. Slice the tenderloin into medallions and serve warm. For an elegant touch, drizzle with balsamic reduction if desired.