Grilled Beef Tenderloin with Herb Roasted Potatoes

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Grilled Beef Tenderloin with Herb Roasted Potatoes is your ticket to a mouthwatering weeknight dinner that feels special without the fuss. This dish features a juicy, perfectly seared beef tenderloin paired with crispy, herb-infused baby potatoes. It’s simple yet impressive, making it an ideal choice for a cozy evening or when you want to wow your guests with minimal effort.

Why You’ll Love This Recipe

This recipe is all about bold flavors and straightforward preparation. The tenderloin is melt-in-your-mouth delicious, while the roasted potatoes add a satisfying crunch and aromatic herb notes.

• Quick and Easy: Perfect for busy weeknights, this dish can be ready in under 30 minutes.
• Flavor Packed: The combination of garlic and fresh herbs elevates the dish to a whole new level.
• Impressive Presentation: Looks as good as it tastes, making it perfect for entertaining.

Ingredients

• 1 pound beef tenderloin
• 1 pound baby potatoes, halved
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 1/2 cup tomato sauce (for serving)

How to Make Grilled Beef Tenderloin with Roasted Potatoes

1. Preheat your grill to medium-high heat. For the oven method, preheat your oven to 425°F.
2. In a large bowl, combine the halved baby potatoes, 2 tablespoons of olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Toss until the potatoes are well coated.
3. If using the grill, spread the seasoned potatoes in a grill basket or wrap them in aluminum foil. Grill for about 20-25 minutes, turning occasionally, until golden and tender. If baking, spread the potatoes on a baking sheet and roast for 25-30 minutes, flipping halfway through.
4. While the potatoes are cooking, season the beef tenderloin generously with salt and pepper. Rub the remaining tablespoon of olive oil over the meat.
5. Place the tenderloin on the grill and cook for about 4-5 minutes per side for medium-rare, depending on thickness. Use a meat thermometer to ensure it reaches an internal temperature of 135°F.
6. Once cooked, remove the tenderloin from the grill and let it rest for 5 minutes before slicing.
7. Serve the sliced beef tenderloin alongside the herb-roasted potatoes and drizzle with tomato sauce for added flavor.

Tips for the Best Results

• Let the beef tenderloin sit at room temperature for about 30 minutes before grilling for even cooking.
• Use a meat thermometer to check the doneness and avoid overcooking.
• Feel free to experiment with different herbs based on your preference; parsley or oregano can also work beautifully.

Easy Variations

• Swap the baby potatoes for sweet potatoes for a sweeter, healthier twist.
• Add other vegetables like bell peppers or zucchini to the roasting pan for a colorful side.
• For a spicy kick, mix in some red pepper flakes with the potatoes.

What to Serve With It

• A fresh green salad with a tangy vinaigrette.
• Garlic bread for a comforting side.
• Steamed asparagus or green beans for a pop of color and crunch.

Storage and Reheating

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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven at 350°F until heated through, or microwave in short intervals until hot.

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