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Grilled Beef Tenderloin with Garlic Roasted Potatoes is the epitome of a special occasion meal that turns any dinner into a celebration. The combination of perfectly seared, juicy beef tenderloin paired with crispy, garlic-infused roasted potatoes creates a dish that’s not only visually stunning but also incredibly satisfying. This recipe is all about bold flavors and simple techniques that will impress your guests and make you feel like a culinary rockstar in your own kitchen.
Why You’ll Love This Recipe
This dish is perfect for those who love rich, savory flavors combined with a comforting side. The tenderloin is succulent and flavorful, while the roasted potatoes provide a delightful crunch. It’s a great way to elevate your dinner routine without extra fuss.
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- Elegant Presentation: A dish that looks as good as it tastes.
- Flavorful Simplicity: Few ingredients, maximum impact.
- Perfect for Entertaining: Impress your guests with minimal effort.
- Customizable: Easily adjust for different flavor profiles.
Ingredients
- 2 lbs beef tenderloin
- 2 lbs baby potatoes, halved
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon balsamic vinegar (optional)
How to Make Grilled Beef Tenderloin with Roasted Potatoes
- Preheat your grill to high heat (about 450°F) and your oven to 425°F.
- In a large bowl, combine the halved baby potatoes with 2 tablespoons of olive oil, minced garlic, rosemary, salt, black pepper, and garlic powder. Toss well to coat.
- Spread the potatoes on a baking sheet in a single layer and roast in the oven for 25-30 minutes, or until golden and crispy, flipping halfway through.
- While the potatoes are roasting, season the beef tenderloin generously with salt and pepper. Rub with the remaining olive oil and balsamic vinegar, if using.
- Once the grill is hot, place the tenderloin on the grill grates. Grill for about 5-7 minutes per side for medium-rare, or until the internal temperature reaches 130°F. Adjust time for desired doneness.
- Remove the beef from the grill and let it rest for at least 10 minutes before slicing.
- Serve the sliced beef tenderloin alongside the garlic roasted potatoes, garnished with additional rosemary if desired.
Tips for the Best Results
- Make sure your grill is hot before placing the beef on it to achieve a nice sear.
- Let the tenderloin rest after grilling to ensure it retains its juices.
- Use a meat thermometer to check for doneness; it’s the best way to ensure perfectly cooked beef.
- For extra flavor, marinate the tenderloin in olive oil, garlic, and herbs for a few hours before grilling.
Easy Variations
- Swap baby potatoes for sweet potatoes for a slightly sweet touch.
- Add other herbs like thyme or parsley for a different flavor profile.
- Experiment with spices, such as smoked paprika or cumin, for a unique twist on the seasoning.
What to Serve With It
- A fresh arugula salad with lemon vinaigrette.
- Grilled asparagus or green beans for a pop of color and crunch.
- Creamy horseradish sauce for a zesty dip alongside the beef.
Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the sliced beef in a skillet over medium heat until warmed through. For the potatoes, reheat in the oven at 350°F until crispy again.
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield/Servings: 4 servings
Ingredients:
- 2 lbs beef tenderloin
- 2 lbs baby potatoes, halved
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon balsamic vinegar (optional)
Instructions:
- Preheat your grill to high heat (about 450°F) and your oven to 425°F.
- In a large bowl, combine the halved baby potatoes with 2 tablespoons of olive oil, minced garlic, rosemary, salt, black pepper, and garlic powder. Toss well to coat.
- Spread the potatoes on a baking sheet in a single layer and roast in the oven for 25-30 minutes, or until golden and crispy, flipping halfway through.
- While the potatoes are roasting, season the beef tenderloin generously with salt and pepper. Rub with the remaining olive oil and balsamic vinegar, if using.
- Once the grill is hot, place the tenderloin on the grill grates. Grill for about 5-7 minutes per side for medium-rare, or until the internal temperature reaches 130°F. Adjust time for desired doneness.
- Remove the beef from the grill and let it rest for at least 10 minutes before slicing.
- Serve the sliced beef tenderloin alongside the garlic roasted potatoes, garnished with additional rosemary if desired.
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Notes: Let the tenderloin rest after grilling to ensure it retains its juices.
