Ingredients
2 tsp. minced fresh rosemary
Kosher salt
Freshly ground black pepper
1 (2-lb.) center-cut beef tenderloin, tied with twine at 1½" intervals
1/2 c. (1 stick) butter, softened
1 small shallot, minced
1 tbsp. finely chopped parsley
1 tbsp. neutral oil (such as canola or vegetable)
Preparation
Step 1In a small bowl, mix rosemary, 1 tablespoon salt, and 1 teaspoon pepper. Rub all over the beef and place beef on a wire rack placed inside a rimmed baking sheet. Refrigerate, uncovered, for at least 4 hours or ideally overnight. Let the beef come to room temperature before grilling.Step 2In a medium bowl, mash together the butter, shallot, parsley, and ½ teaspoon salt with a rubber spatula. Cover and refrigerate until ready to serve.Step 3Preheat grill to medium high for 3 minutes. Drizzle the oil evenly over the beef.Step 4Grill the beef, turning every 5 minutes, until an instant read thermometer inserted into the thickest part of the beef reads 125° for rare, 135° for medium rare and 145° for medium, 25 to 35 minutes.Step 5Let the meat rest for 10 minutes before slicing and serving with the shallot-herb butter.
To infuse the meat with extra flavor and create a better crust, you’ll rub the meat with a rosemary salt and refrigerate for 4 hours. This is a perfect time to get the other sides for dinner ready. (Or, let’s be honest, just plop onto the couch.) Once you take your tenderloin off the grill, it’s important to let it rest for 10 minutes. (Tent it with foil to keep in the heat if you want to serve it hot.) Resting ensures that all the juices don’t immediately run out when you cut into it. And the final step, that really gilds the lily, is a slathering of the shallot-herb butter that melts when it hits the hot meat. Now that’s a perfect beef tenderloin! You may have seen flavored butter formed into a perfectly round log, then sliced into coins before being placed on a steak. It looks impressive but isn’t that hard to do. Scoop the shallot-herb butter onto a piece of parchment or wax paper and fold one end of the paper over the butter. Hold a baking sheet or ruler against the top piece, then pull on the lower sheet of paper to squeeze the butter into a uniform log. Twist the ends of the parchment paper and refrigerate until hard then slice when ready to use. Ask your butcher to tie up the tenderloin with twine. Or, if you bought it plain, tie twine at 1½" intervals, which helps the meat keep its shape while cooking.
