Feb 1, 2012

Herb-Crusted Beef Tenderloin Roast with White Wine Cream SauceRecipe from Weber's Way to Grill™ by Jamie Purviance

Rating: 5 stars

2 Reviews

Grocery List

Fresh Produce

  • 0.5 oz fresh Italian parsley
  • 2 shallots

Meat / Poultry / Seafood

  • 1 beef tenderloin roasts, each 6 to 7 lb

Oil and Spices

  • 2 tbsp dried tarragon
  • 1.75 tsp dried thyme
  • 2 tbsp extra-virgin olive oil
  • 2 tsp freshly ground black pepper
  • 1 tbsp kosher salt
  • 1 tsp rubbed dried sage


  • 0.5 cup rice vinegar


  • 12 fl oz heavy whipping cream

Wine / Beer / Spirits

  • 4 fl oz dry white wine


  • 4 fl oz low-sodium chicken stock or broth

Special Equipment

  • butcher’s twine
  • instant-read thermometer



  • 1½ tablespoons dried tarragon
  • 2½ teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1½ teaspoons dried thyme
  • 1 teaspoon rubbed dried sage, packed

  • 1 whole beef tenderloin, 6 to 7 pounds, untrimmed
  • Extra-virgin olive oil


  • ½ cup minced shallot
  • ½ cup rice vinegar
  • 1½ teaspoons dried tarragon
  • ¼ teaspoon dried thyme
  • ½ cup dry white wine
  • ½ cup reduced-sodium chicken broth
  • 1½ cups whipping cream
  • ½ cup packed minced fresh Italian parsley leaves

  • Kosher salt


  1. In a small bowl mix the rub ingredients.

  2. Trim and discard the excess fat and silver skin from the tenderloin. 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 2-inch intervals. Secure the folded end with two strings. Lightly coat the roast with oil. Season the roast all over with the rub.

  3. Let the roast stand at room temperature for 30 minutes to 1 hour before grilling. 

  4. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

  5. In a large skillet over high heat, 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 ½ cup, 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 1½ cups, 5 to 7 minutes. Remove from the heat, adjust the seasonings, and set aside. Reheat and add parsley just before serving.

  6. 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 (125° to 130°F), 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 5 to 10 degrees during this time.

  7. Snip and remove all the twine from the roast. Cut the meat crosswise into ½- to 1-inch slices. Season with salt. Serve warm with the sauce.

2 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Jordan L

Rave Reviews

Made this last weekend for my family, my mother and two friends that came to visit. Everyone was raving about how juicy and tasty it was! A definite keeper and will make it again for sure.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Scott L

Excellent recipe

I recently made this for our tailgating party. I bought a 5lb roast and made the rub for the roast. It turned out so good that I was asked to make the rub again for this weeks tailgating party because everyone loved the way the roast came out. It was flavorful and juicy. Definitely recommend this recipe.

Type of Griller


Would you recommend this recipe? YES

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Herb-Crusted Beef Tenderloin Roast with White Wine Cream Sauce