Yields or Serves:
Grilling Beef Tenderloin
Beef Tenderloin (the long muscle that runs from the rib cage to the pelvis) is the most tender and most expensive cut of beef. Tenderloin tends to lack that beefy flavor that most people crave. I think that grilling it provides that extra flavor kick that makes the whole adventure worthwhile.
Purchase a completely trimmed tenderloin. You will pay big bucks for this beauty!
Remove the tenderloin from the fridge about 45 minutes prior to grilling. You will want it to come to room temperature. Rub with olive oil, pepper and salt liberally with kosher salt. You will notice that one end is thicker than the other. You will need to tie the tenderloin for even cooking. Take the smaller end of the tenderloin and fold it under by 2 inches. Tie in place with a couple of pieces of butcher twine. Tie any other loose pieces with butcher twine as well.
Prepare your grill. You will to pile coals up on one side of the grill. This creates a hot zone, which also creates a cooler zone on the other side. This is what is known as Indirect Grilling.
After your grill is hot and ready to go you will need to sear each side of the tenderloin for 2 minutes on each of the four sides. This creates a nice crust. After searing all four sides, transfer to the cooler side of the grill. Cover the grill with the lid and allow tenderloin to cook over the indirect heat anywhere from 15 to 25 minutes. Turn only once during the cooking time. For rare the temperature should be 120 degrees, medium-rare 130 degrees, etc. It’s not a good idea to cook beyond medium as you risk having a dried out tenderloin. Tenderloin will also continue to cook a bit while resting so you should remove it just a bit earlier, from the grill, than you might think.
Remove from grill and transfer to cutting board. Rest for 15 minutes before carving. Letting it rest allows it to retain more juices during carving.
Carve and transfer to serving platter. Your guests will give you a standing ovation!