Grilled Beef Tenderloin with Carrots and Chermoula

Why You’ll Love This Recipe

This recipe brings restaurant-quality flavors to your home kitchen with surprisingly simple preparation. The tenderloin is juicy and flavorful, the carrots add natural sweetness and texture, and the chermoula sauce provides a bold, tangy contrast that ties everything together. It’s visually stunning on the plate and makes an excellent choice for entertaining or impressing guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the beef tenderloin:

• Beef tenderloin (whole or cut into medallions)
• Olive oil
• Garlic, minced
• Fresh rosemary or thyme (optional)
• Salt and black pepper

For the carrots:

• Carrots, peeled and halved lengthwise
• Olive oil
• Salt and black pepper
• Honey or maple syrup (optional, for glazing)

For the chermoula sauce:

• Fresh cilantro
• Fresh parsley
• Garlic cloves
• Lemon juice
• Ground cumin
• Ground coriander
• Smoked paprika or chili flakes (optional for heat)
• Olive oil
• Salt and pepper

Directions

1. Prepare the chermoula: In a food processor, blend cilantro, parsley, garlic, lemon juice, cumin, coriander, paprika, olive oil, salt, and pepper until a thick sauce forms. Adjust seasoning to taste and set aside.
2. Prepare the carrots: Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper (and honey or syrup, if using). Arrange on a baking sheet and roast for 20–25 minutes, or until tender and caramelized.
3. Prepare the beef: Rub the tenderloin with olive oil, garlic, salt, pepper, and rosemary or thyme if using. Let sit at room temperature for 15–20 minutes.
4. Grill the beef: Preheat grill or grill pan over medium-high heat. Grill beef for 4–6 minutes per side for medium-rare, or to your preferred doneness. Let rest for 5–10 minutes before slicing.
5. Assemble the dish: Slice beef and plate with roasted carrots. Spoon chermoula sauce over the top or serve on the side. Garnish with fresh herbs if desired.

Servings and timing

This recipe serves 4 people.
Prep time: 20 minutes
Cook time: 25–30 minutes
Total time: about 50 minutes

Variations

• Spicy Chermoula: Add fresh chili or extra paprika for more heat.
• Different Vegetables: Substitute or add other root vegetables like parsnips, sweet potatoes, or beets.
• Oven-Roasted Beef: If you don’t have a grill, sear the tenderloin in a skillet and finish in the oven.
• Herb Swap: Use mint or basil in the chermoula for a different herbal profile.
• Butter Baste: Finish beef with a quick butter baste for extra richness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat or in the oven at 300°F (150°C) until warmed through.
Chermoula can be stored separately in the fridge for up to 5 days.
Avoid microwaving beef to prevent overcooking or drying it out.

FAQs

What is chermoula?

Chermoula is a North African herb sauce made with fresh herbs, garlic, lemon juice, and spices. It’s traditionally used on fish but works beautifully with grilled meats and vegetables.

Can I make the chermoula ahead of time?

Yes, it can be made up to 3–5 days in advance. Store in the fridge in an airtight container.

What cut of beef is best for this recipe?

Beef tenderloin is ideal for its tenderness and mild flavor, but you can also use sirloin, filet mignon, or ribeye if preferred.

Can I roast the beef instead of grilling?

Yes. Sear the beef in a hot pan, then finish in a 400°F (200°C) oven until it reaches your desired doneness.

How do I know when the beef is done?

Use a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Rest for 5–10 minutes before slicing.

Are there alternatives to carrots?

Yes, try roasted asparagus, Brussels sprouts, or green beans depending on the season and your taste.

Is this dish spicy?

The base recipe is mild, but you can add chili flakes or fresh chili to the chermoula if you want a spicier version.

Can I use dried herbs for the chermoula?

Fresh herbs are best for flavor and texture, but if needed, use 1/3 the amount of dried herbs and blend with extra olive oil.

What’s a good wine pairing for this dish?

A bold red wine like Cabernet Sauvignon or Syrah pairs well with grilled beef and the earthy flavors of the dish.

Can I freeze the leftovers?

You can freeze the cooked beef (without sauce) for up to 2 months. Thaw overnight and reheat gently. The chermoula is best fresh but can be frozen in ice cube trays for future use.

Conclusion

Grilled Beef Tenderloin with Carrots and Chermoula is a flavorful, elegant dish that’s perfect for special dinners or impressing guests. The rich, smoky beef pairs beautifully with sweet roasted carrots and the zesty, herb-packed chermoula sauce. Simple to prepare yet full of bold flavors, this recipe brings together rustic and refined in one unforgettable meal.

Grilled Beef Tenderloin with Carrots and Chermoula

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Grilled Beef Tenderloin with Carrots and Chermoula is an elegant, flavor-packed dish featuring juicy grilled beef, caramelized roasted carrots, and a bold Moroccan-inspired herb sauce. Perfect for special occasions or elevated dinners at home.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Grilling, Roasting
• Cuisine: Moroccan-Inspired
• Diet: Gluten Free

Ingredients

• For the Beef Tenderloin:
• 1.5–2 lbs beef tenderloin (whole or medallions)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh rosemary or thyme (optional)
• Salt and black pepper, to taste
• For the Roasted Carrots:
• 1 lb carrots, peeled and halved lengthwise
• 1 tbsp olive oil
• Salt and black pepper, to taste
• 1 tsp honey or maple syrup (optional)
• For the Chermoula Sauce:
• 1 cup fresh cilantro
• 1 cup fresh parsley
• 2 garlic cloves
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp smoked paprika or chili flakes (optional)
• ½ cup olive oil
• Salt and black pepper, to taste

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Instructions

1. Make the Chermoula: In a food processor, combine cilantro, parsley, garlic, lemon juice, cumin, coriander, paprika or chili (if using), salt, pepper, and olive oil. Blend into a thick sauce and adjust seasoning. Set aside.
2. Roast the Carrots: Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, pepper, and honey or maple syrup (if using). Spread on a baking sheet and roast for 20–25 minutes until tender and caramelized.
3. Prepare the Beef: Rub beef tenderloin with olive oil, garlic, rosemary or thyme (optional), salt, and pepper. Let sit at room temperature for 15–20 minutes.
4. Grill the Beef: Preheat grill or grill pan to medium-high heat. Grill beef for 4–6 minutes per side for medium-rare, or until desired doneness. Use a thermometer for accuracy. Rest for 5–10 minutes before slicing.
5. Assemble: Slice beef and plate with roasted carrots. Spoon chermoula over top or serve on the side. Garnish with extra herbs if desired.

Notes

• Use a meat thermometer for perfect doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
• Chermoula can be made 3–5 days in advance and stored in the fridge.
• No grill? Sear beef in a pan, then finish in a 400°F oven.
• Roasted sweet potatoes or parsnips can replace carrots for variety.
• For a spicier sauce, add fresh chili or more chili flakes to the chermoula.

Nutrition

• Serving Size: 1 portion (1/4 of recipe)
• Calories: 540
• Sugar: 6g
• Sodium: 350mg
• Fat: 38g
• Saturated Fat: 10g
• Unsaturated Fat: 24g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 40g
• Cholesterol: 110mg