Roasted Garlic and Butter Marinated Beef Tenderloin

Bring out a smooth sweetness and subtle reminder of the season with with a roasted garlic and butter marinated beef tenderloin. This dish will easily become a special staple. Great for the holidays or a dinner party, you will find yourself coming back to this tenderloin again and again.

The secret to perfectly cooked, basted and browned beef tenderloin is to reverse-sear the meat. After marinating, wrap the tenderloin in foil and cook the it low and slow for about two hours, flipping it every 30 minutes or so. The herbed butter bastes the tenderloin perfectly while it slow cooks. Once the meat is cooked to medium-rare at most, remove it from the foil and give it a nice sear on the grill. Holiday main dish perfection.


1.6 – 1.8 kg beef tenderloin roast, trimmed
110 g unsalted butter, softened but not melted
1 whole head of garlic
1 small shallot, minced
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1½ tablespoons red wine reduction
2 tablespoons fresh rosemary, minced
1 tablespoon canola oil
1½ teaspoons salt
½ teaspoon fresh ground pepper
cooking twine


  1. Preheat the grill to around 200 degrees Celsius. Take an entire head of garlic and cut the top third completely off. Place the garlic on a piece of aluminium foil. Drizzle with extra-virgin olive oil and sprinkle with salt. Wrap tightly in foil and place over indirect heat on the grill for 35 to 40 minutes. Carefully remove and unwrap, and squeeze the softened cloves out of the blub and into a bowl. Mash with a fork and set aside.
  2. Meanwhile, in a small saucepan bring ⅓ cup red wine to a low simmer. Simmer uncovered until thickened and reduced to 2 tablespoons or so.
  3. With paper towels, pat the tenderloin dry. Fold the tapered ends of the tenderloin under itself then secure tightly with cooking twine. Continue to tightly tie the tenderloin in sections so it forms a uniform shape. This will guarantee even cooking.
  4. Cream together the butter, roasted garlic, 1½ tablespoons red wine reduction, Worcestershire sauce, shallot, rosemary, Dijon mustard, salt and pepper together until well combined.
  5. Using cold wet hands to keep the butter from sticking to your hands, pat the butter all over the tenderloin. Cover in plastic wrap and chill in the refrigerator for 1 hour or up to a day.
  6. Let tenderloin come to room temperature while you heat the grill to 120 degrees Celsius.
  7. Remove the tenderloin from the plastic wrap and carefully wrap it in aluminium foil, making sure the juices and melted butter will not leak out when rotating while on the grill. Remember, you’re basically making a buttery, herbaceous flavour packet for your tenderloin to slow roast inside.
  8. Place the tenderloin in the Char-Broil Roast and Grill Rib Rack on the centre of your grill, and slow cook for 2 to 3 hours until the desired internal temperature has been reached. Flip tenderloin every 30 minutes or so, for a flavourful butter-baste. Start checking at 2 hours, as ours was done at 2 hours and 20 minutes.
  9. Remove at 50 for rare or 55 for medium rare. Keep in mind we are reverse-searing the tenderloin, so it will continue to cook a bit then. Let sit at room temperature for 10 minutes and increase the heat on the grill to medium-high heat.
  10. Carefully remove the tenderloin from the foil, reserving all of the juices that have collected inside. Sear tenderloin on the grill until the meat is well-browned on all sides.
  11. Transfer tenderloin to a cutting board and allow to rest for 5 minutes. Slice into 1.2 cm slices and drizzle with reserved cooking juices. Serve.