Heat Grill: Heat the grill to medium-high heat. Brush the grates with oil.
Season: Rub the filets with 2 tablespoons olive oil, salt and pepper.
4 beef tenderloin filet steaks, 2 tbsp olive oil or canola oil, 1 tsp kosher salt, 1 tsp ground black pepper
Make Horseradish Rub: In a food chopper, combine the horseradish, garlic and herbs. Pulse to coarsely chop all of the ingredients. Add 1 tablespoon olive oil, red wine vinegar, Worcestershire sauce and sugar, and pulse to combine.
1/4 cup horseradish, 8 cloves garlic, 2 tbsp fresh thyme leaves, 2 tbsp fresh rosemary leaves, 2 tbsp fresh parsley leaves, 1 tbsp olive oil, 1 tbsp red wine vinegar, 2 tsps Worcestershire sauce, 1/2 tsp sugar
Rub: Spread the mixture onto the edges of each filet, and let rest on the counter for 30-60 minutes.
Grill: Grill the filet steaks for 4 minutes. Rotate 1/4 turn to create grill marks. Grill 2 more minutes. Flip grill 4 more minutes for medium-rare or longer for more well done.
Baste: While the steaks are cooking, combine the butter and garlic powder. Add 1/4 of the butter onto each filet in the final minute. Let rest 10 minutes and serve.
3 tbsp salted butter, 1/4 tsp garlic powder