Grilled Beef Tenderloin with Montreal Seasoning
Elegant beef tenderloin seasoned with Montreal spice blend, parsley, and rosemary, then low-temperature grilled for a perfectly pink center with a charred crust. The indirect-heat method ensures even cooking of this premium cut. Serve this special-occasion roast to impressive guests who appreciate quality beef, sliced thick and finished with a high-heat sear for textural contrast.
Ingredients
- 3 tbsp McCormick Grill Mates Montreal Steak Seasoning
- 2 tbsp McCormick Parsley Flakes
- 1 tbsp McCormick Rosemary Leaves
- 3 tbsp olive oil
- 1 about 5 pounds beef tenderloin, trimmed
Instructions
- 1
Combine Montreal seasoning, parsley flakes, and rosemary in a bowl
- 2
Brush tenderloin with olive oil
- 3
Rub seasoning mixture evenly over beef
- 4
Fold thin end underneath and tie with butcher's twine every 2 inches to maintain shape
- 5
Let beef rest at room temperature for 30 minutes
- 6
Prepare grill for indirect heat, preheating all burners to medium
- 7
Turn off burner(s) on one side to create indirect zone
- 8
Place beef on unlit side, close grill, and cook 40-45 minutes until internal temperature reaches 125°F, turning occasionally
- 9
Move roast to lit side and increase that side to high heat
- 10
Grill uncovered 8-10 minutes until charred, turning once
- 11
Rest for 15 minutes before slicing
Tips
Indirect grilling prevents the exterior from burning while the interior reaches target doneness. This two-zone method is essential for thick roasts.
Resting the meat before grilling allows carryover cooking to distribute evenly and the exterior to sear more effectively. The final rest redistributes juices for tender slices.
A meat thermometer inserted into the thickest part ensures accuracy. Remove at 125°F for medium-rare; it will rise 5 degrees during resting.
Good to Know
Wrap cooled sliced beef tightly in plastic wrap or transfer to airtight container. Refrigerate up to 4 days. Whole uncooked seasoned tenderloin stores refrigerated up to 2 days.
Season and tie tenderloin up to 8 hours ahead. Bring to room temperature 30 minutes before grilling. Cooked roast can be sliced and chilled; reheat gently in low oven.
Slice 1-inch thick pieces. Serve on warmed plates with grilled vegetables, compound butter, or chimichurri. Pairs with bold red wine.
Common Mistakes
Skip the resting periods to avoid dry, tough meat
Grill over direct high heat throughout to avoid burnt exterior with raw interior
Omit the two-zone setup to avoid uneven cooking and charring before center cooks
Substitutions
high
FAQ
Can I cook this in an oven instead?
Yes. Preheat oven to 325°F. Sear the seasoned roast in a hot skillet 2 minutes per side. Transfer to a rimmed baking sheet and roast 35-40 minutes until internal temperature reaches 125°F. Rest before slicing.
What if I don't have a meat thermometer?
Use the touch test: medium-rare feels like the fleshy area between thumb and forefinger when your hand is relaxed. Monitor closely during high-heat searing to avoid overcooking.
How long can I keep leftovers?
Refrigerate sliced beef in an airtight container up to 4 days. Freeze up to 3 months wrapped tightly in plastic wrap and foil. Thaw in the refrigerator before reheating gently.