Garlic-studded Beef Tenderloin with Grilled Corn Relish

Garlic-studded Beef Tenderloin

Published March 15, 2013 | Written by

Published by: Healthline Exclusive

Servings: 8
Total Time: 540 min

Prep Time: 20 min | Cook Time: 20 min


You'll flavor beef tenderloin with garlic slices and then let it sit overnight, resulting in smooth flavor instead of sharp, intense garlic. If you're firing up the grill for your entree, look for side dishes that you can grill too -- you'll save even more prep and clean-up time.

Nutrition Facts
Serving size: approx. 4 ounces
Calories per serving: 328
% Daily Value*
Total Fat 11.4g 18%
Saturated Fat 3.6g 18%
Sodium 169mg 7%
Protein 26.3g 37%
Percent Daily Values are based on a 2,000 calorie diet.


  • 2 pounds beef tenderloin
  • 2 cloves garlic, peeled and sliced
  • 1 tsp. extra virgin olive oil
  • Freshly cracked black pepper, to taste
  • 4 ears shucked corn
  • Vegetable cooking spray
  • 1 Tbsp. fresh lime juice
  • 2 tsp. canola oil
  • 1/4 tsp. ground cumin
  • 1/4 tsp. salt
  • 1/4 tsp. freshly cracked black pepper
  • 1/2 cup diced tomatoes
  • 1/2 cup diced roasted red bell pepper
  • 1/4 cup finely diced red onion

Step by Step:

  1. Cut slits about 1 inch deep evenly in tenderloin. In each cut insert a garlic slice. Rub outside of beef with oil and coat with black pepper. Cover and refrigerate up to 24 hours.
  2. Meanwhile, lightly spray corn with cooking spray. Grill, over medium heat, 10 minutes, turning occasionally, or until lightly charred. Remove and set aside to cool. In a large bowl, whisk together lime juice, oil, cumin, salt and pepper. When cool, cut kernels off of cob and place bowl. Add bell pepper, tomatoes and onions, tossing to coat.
  3. Prepare gas or electric grill for medium direct-heat grilling. Let beef rest at room temperature at least 30 minutes.
  4. Spray grill grate with vegetable cooking spray and place over heat. Grill, covered with grill lid, 10 to 15 minutes, turning occasionally, until a meat thermometer inserted in thickest portion registers 145 for medium-rare. Remove from heat and let rest at least 20 minutes before slicing.
  5. Serve beef sliced over a bed of grilled corn relish.