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Herb-Crusted Beef Tenderloin Roast with White Wine Cream Sauce

Recipe From from Weber's Way to Grill™ by Jamie Purviance

Fuel Type:
  • People

    Serves 10 to 12

  • Prep Time

    40 min.

  • Grilling Time

    35 to 45 min.


the Ingredients

20151023095350 Wtg Redmeat 38


  • 1½ tablespoon dried tarragon
  • 2½ teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1½ teaspoon dried thyme
  • 1 teaspoon rubbed dried sage
  • 1 whole beef tenderloin, 2.7 to 3.2 kilograms, untrimmed
  • Extra-virgin olive oil


  • 60 grams minced shallot
  • 120 milliliters rice vinegar
  • 1½ teaspoon dried tarragon
  • ¼ teaspoon dried thyme
  • 120 milliliters dry white wine
  • 120 milliliters reduced-sodium chicken broth
  • 360 milliliters heavy whipping cream
  • 12 grams packed minced fresh Italian parsley leaves
  • Kosher salt

Special Equipment

  • butcher's twine
  • instant-read thermometer


  • In a small bowl mix the rub ingredients.
  • Using a thin knife, trim and discard the excess fat and all of the silver skin from the tenderloin. Remove the long "chain" meat that runs next to the tenderloin and reserve for another meal. Part of the thin “tail” end of the tenderloin may separate as it is trimmed, but leave it connected to the main muscle as much as possible. Lay the tenderloin out flat and straight, with the smoothest side up, aligning the narrow pieces at the tail end. Neatly fold the tail end of the tenderloin under itself to form an even thickness (one end may be larger). Tie the roast snugly with butcher’s twine at 5-centimeter intervals. Secure the folded end with two strings. Lightly coat the roast with oil. Season the roast all over with the rub.
  • Let the roast stand at room temperature for 30 minutes to 1 hour before grilling. 
  • Prepare the grill for indirect cooking over medium heat (180° to 230°C).
  • In a large skillet over high heat on the stove, combine the shallot, vinegar, tarragon, and thyme, and cook until the vinegar evaporates, 3 to 4 minutes, stirring often. Add the wine and broth and boil until reduced to about 120 milliliters, 3 to 4 minutes. Add the cream and boil until the surface is covered with large, shiny bubbles and the sauce is reduced to about 360 milliliters, 5 to 7 minutes. Remove from the heat, adjust the seasonings, and set aside. Reheat and add parsley just before serving.
  • Brush the cooking grates clean. Sear the roast over direct medium heat for about 15 minutes, turning a quarter turn once every 3 to 4 minutes. Then slide the roast over indirect medium heat and cook until it reaches your desired doneness, 20 to 30 minutes for medium rare (51° to 54°C), turning once. Keep the lid closed as much as possible during grilling. Remove from the grill, loosely tent with foil, and let rest for 10 to 15 minutes. The temperature will rise a few degrees during this time.
  • Snip and remove all the twine from the roast. Cut the meat crosswise into 12-millimeter to 2.5-centimeter slices. Season with salt. Serve warm with the sauce.

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