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Walnut Crusted Grilled Beef Tenderloins with Charred Brussels | Kita Roberts GirlCarnivore

Walnut Crusted Grilled Beef Tenderloins with Charred Brussels

Crushed walnuts crust a choice cut of tenderloin beef, served with charred Brussels sprouts on the side
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4


  • smoker grill
  • Cast Iron Skillet


  • 20 oz beef tenderloin I used unportioned filets
  • 1 teaspoon salt and pepper to taste
  • 2 tbs Dijon mustard I used El Diablo Steakhouse
  • ½ cup walnuts chopped
  • thyme fresh sprigs are best
  • 1 lbs Brussels sprouts trimmed and sliced in half
  • 2 shallots sliced and chopped to mince
  • 1 ½ cup cherry tomatoes sliced in half
  • 4 teaspoon olive oil


  • Preheat the grill to medium high.
  • Pat the beef dry and season with salt and pepper. Rub with mustard and sprinkle the walnuts on top (don't worry about being pretty some will fall off while grilling).
  • Remove the leaves from the thyme sprigs and sprinkle over top of the beef as well. Press gently with fingers to 'seal' the toppings in place.
  • Reduce the heat on your grill now that everything is nice and hot.
  • Place the brussels sprouts, shallots, and tomatoes in a grill plate or on a preheated skillet and season with salt and pepper.
  • Toss with the olive oil and cook until tender on the grill, about 20 - 25 minutes. (If using a slotted grill pan, watch that oil).
  • Meanwhile, cook the beef, turning as needed for about 20 minutes (depending on thickness) until desired doneness.
  • Remove everything from the grill and cover with foil. Let the beef rest at least 5 minutes before slicing to serve.


BGH Specialty Interest Magazine, Eat Well Lose Weight 2014