Grilled Rosemary Beef Tenderloin Recipe

This Grilled Rosemary Beef Tenderloin recipe is Taken from, submitted by McCormick & Co. We're using an infrared burner to cook the steaks for our recipe. Any other barbecue with decent heat output can be used as well.    

- 4 (1/2 inch thick) tenderloin steaks
- 1 & 1/2 tsp Montreal Steak Seasoning
- 3 tbsp olive oil
- 2 tsp parsley flakes
- 4 tsp fresh rosemary, roughly chopped

Mix olive oil, parsley and rosemary in ziplock bag. Add steaks. Refrigerate 1-2 hours.

Sprinkle steaks with steak seasoning.

Cook for one minute, turning the steaks after 30 seconds at a 45 degree angle to get the crisscross effect. You can see in the picture how hot the infrared burner is.  Any drippings are vaporized instantly.

Flip and cook for another minute. Again turning the steaks half way through. If you like your steak rare, you’re done.  If you like it done any more, you would move it to the direct flame section and finish the grilling.

Enjoy!  Steaks cooked this way with an infrared grill will be seared and slightly crusty on the outside and rare to medium-rare on the inside.  (Note to self – contact the Belgians about reimbursing us for the product placement.)
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