Grilled Beef Tenderloin With Montreal Seasoning

Name: Grilled Beef Tenderloin With Montreal Seasoning
Prep time: 10 min
Cook time: 55 min
Yield: 16
Cuisine: American,
Ingredients: 3 tbsps McCormick® Grill Mates® Montreal Steak Seasoning; 2 tbsps McCormick® Parsley Flakes; 1 tbsp McCormick® Rosemary Leaves; 3 tbsps olive oil; 1 beef tenderloin (about 5 pounds) trimmed

Grilled beef tenderloin makes the perfect dish for any event, from a fancy dinner party to an Easter brunch to a weeknight family meal. Our recipe features a simple yet flavorful herb blend of Grill Mates® Montreal Steak Seasoning, rosemary and parsley that gives the mea... Read More Read Less

10m

PREP TIME

55m

COOK TIME

290

CALORIES

5

INGREDIENTS

Servings: 16

Ingredients

3 tablespoons McCormick® Grill Mates® Montreal Steak Seasoning
2 tablespoons McCormick® Parsley Flakes
1 tablespoon McCormick® Whole Rosemary Leaves
3 tablespoons olive oil
1 beef tenderloin (about 5 pounds) , trimmed

INSTRUCTIONS

1 Mix Seasoning, parsley and rosemary in small bowl. Brush tenderloin with oil. Rub seasoning mixture evenly over beef tenderloin. Fold thin end of tenderloin underneath. Tie with butcher's twine, then tie with twine every 2 inches, so roast keeps its shape. Let beef stand at room temperature for 30 minutes before grilling. Trimmed beef tenderloins are available for purchase in the supermarket meat case. If the beef tenderloin is untrimmed, ask the butcher to help you select and trim the meat so it yields a 5 to 6-pound beef tenderloin.
2 Prepare grill for indirect heat (about 325°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side. Place beef on unlit side of grill. Close grill.
3 Grill 40 to 45 minutes or until internal temperature of thickest part of roast is 125°F, turning occasionally if needed for even cooking. Move roast to lit side of grill. Turn lit side of grill to high.
4 Grill, uncovered, an additional 8 to 10 minutes or until roast is slightly charred and has reached desired doneness, turning once. Let stand 15 minutes before slicing.