Best Grilled Rosemary Beef Tenderloin Recipes

GRILLED ROSEMARY BEEF TENDERLOIN

Grilled Rosemary Beef Tenderloin image

Grill Mates Montreal Steak Seasoning, rosemary and parsley give tenderloin steaks sensational flavor that's good enough for company.

Provided by ElizabethKnicely

Categories Steak

Time 1h17m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 beef tenderloin steaks or 4 filet mignon, 1/2-inch thick
1 1/2 teaspoons mccormick grill mates McCormick's Montreal Brand steak seasoning or 1 1/2 teaspoons mccormick grill mates 25% less sodium McCormick's Montreal Brand steak seasoning
3 tablespoons olive oil
2 teaspoons mccormick parsley flakes
2 teaspoons mccormick rosemary, crushed

Steps:

Sprinkle steaks with Steak Seasoning. Mix olive oil, parsley and rosemary; brush over steaks. Refrigerate 30 minutes to 1 hour.
Grill over high heat 4 to 6 minutes per side or until desired doneness.

Nutrition Facts : Calories 495.8, Fat 39.9, SaturatedFat 13.4, Cholesterol 139.4, Sodium 83.4, Carbohydrate 0.2, Fiber 0.1, Protein 32.2

ROSEMARY-GARLIC ROAST BEEF

Rosemary-Garlic Roast Beef image

This tender and juicy roast looks beautiful when I serve it to guests. It also makes the house smell wonderful as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing. -Brenda Hlivyak, La Center, Washington

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

4 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper
1 beef tri-tip roast (2 to 3 pounds)
4-1/2 teaspoons olive oil
12 small red potatoes, quartered
2 medium sweet yellow peppers, cut into 1-inch pieces
1 large sweet onion, cut into 1-inch slices

Steps:

Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 352 calories, Fat 14g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 467mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 34g protein.