Serves 8
45 min
Grilled Beef Tenderloin
Recipe GLPRbc4c2cd8e1ce95
A premium-quality beef tenderloin roast seasoned simply with salt and pepper, then grilled to a perfect medium-rare finish. The meat is seared over high heat to develop a flavorful crust, then finished on a cooler part of the grill to ensure a safe internal temperature of 145°F throughout. Brushed with optional garlic-infused compound butter for extra richness and flavor. Serves 8 elegantly.
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Ingredients
1 trimmed beef tenderloin roast (3 to 3 1/2 pounds)
1 tablespoon vegetable oil
2 1/2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
4 tablespoons compound butter, such as garlic butter (optional)
Directions
Remove the beef tenderloin from the refrigerator 30 minutes before grilling to allow it to reach room temperature. This promotes even cooking throughout the roast.
Preheat your grill to high heat, approximately 450°F to 500°F. Clean the grill grates thoroughly with a brush to prevent sticking.
Pat the tenderloin dry with paper towels to remove surface moisture. This allows for better browning and crust development.
Brush the entire surface of the beef tenderloin evenly with the vegetable oil.
In a small bowl, combine the kosher salt and coarsely ground black pepper. Season the tenderloin generously and evenly on all sides with this mixture.
Place the tenderloin on the hottest part of the grill and sear for 4 to 5 minutes on each of the four sides until a dark, flavorful crust forms, turning with tongs every few minutes.
Move the tenderloin to the cooler, indirect-heat side of the grill. Continue cooking, turning occasionally, until an instant-read meat thermometer inserted into the thickest part of the roast reads 145°F for a medium-rare doneness that is safe to eat. This typically takes 15 to 20 additional minutes depending on the grill.
Transfer the cooked tenderloin to a cutting board and loosely tent with aluminum foil. Allow the meat to rest for 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring tender and juicy slices.
If using the compound butter, place it on top of the hot tenderloin during the resting period to melt over the surface, or serve it alongside the sliced meat.
Slice the tenderloin into 8 equal portions and serve immediately while warm.
