Grilled Beef Tenderloin Recipe
It's important to set up direct and indirect heat zones when grilling this beef tenderloin. You want to sear the outside so that it has a nice crust without overcooking the meat.
Prep Time 55 minutes
Total Time 1 hour, 40 minutes
Yield Serves 8 to 10
1 beef tenderloin (4 pounds), preferably grass fed (estanciabeef.com), trimmed and tied
Extra-virgin olive oil, for rubbing
Coarse salt and freshly ground pepper
1/2 cup Mint-Chive Butter
Let beef stand at room temperature for 30 minutes. Heat a charcoal grill to medium-high, and set up direct and indirect heat zones. Rub beef with oil; season generously with salt and pepper. Sear on all sides over direct heat until caramelized, about 5 minutes per side.
Transfer beef to indirect heat, and grill, covered, turning occasionally, until a thermometer inserted into the center registers 125 for medium-rare, 20 to 30 minutes. (Grilling time will vary depending on thickness of tenderloin.) Remove beef from grill, and brush with mint-chive butter. Let stand for 15 minutes before serving; untie.
Source: Martha Stewart Living, May 2010
More Grilled Recipes:
6 Hour Tri-tip Marinade
Grilled Pepper-Crusted Sirloin
Classic Cheeseburger Recipe
Grilled Pizza Margarita
Grilled Pizza with Smoked Salmon Topping
Barbecued vegetable pizza
Save and Share Grilled Beef Tenderloin Recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
Posted by Eiman Baidoon
Labels: Grilled Beef