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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.

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

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

Find it online: https://thefamilycooking.com/grilled-beef-tenderloin-with-carrots-and-chermoula/