View cart background image
Free Shipping Over $49
Get Timely and Delicious Recipe Updates Shopping Ideas For You

Grill Roasted Beef Tenderloin

Source: America's Test Kitchen
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe

  Serves 10 to 12
Once trimmed, and with the butt tenderloin (the lobe at the large end of the roast) still attached, the roast should weigh 4 1/2 to 5 pounds. If you purchase an already-trimmed tenderloin without the butt tenderloin attached, begin checking for doneness about 5 minutes early. If you prefer your tenderloin without a smoky flavor, you may opt not to use wood chips or chunks.
1 beef tenderloin (about 6 pounds), trimmed of fat and silver skin, tail end tucked and tied at 2-inch intervals
1 1/2 tablespoons kosher salt
2 tablespoons olive oil
1 tablespoon ground black pepper
Grill Roasted Beef Tenderloin Recipe at
About 1 hour before grilling, set tenderloin on rimmed baking sheet and rub with salt. Cover loosely with plastic wrap and let stand at room temperature. Cover two 2-inch wood chunks with cold water and soak 1 hour; drain.

About 15 minutes before grilling, open bottom grill vents. Using large chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with layer of light gray ash, about
15 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one half of grill, piling them about 3 briquettes high. Set wood chunks on coals. Position grill grate over coals, cover grill, and heat grate until hot, about 10 minutes; scrape grill grate clean with grill brush.

Coat tenderloin with oil and sprinkle all sides with pepper. Grill tenderloin on hot side of grill directly over coals; cook until well browned, about 2 minutes, then rotate one quarter turn and repeat until all sides are well browned, total of 8 minutes. Move tenderloin to cooler side of grill and cover, positioning lid vents over tenderloin. Cook until instant-read thermometer inserted into thickest part of tenderloin registers 120 degrees for rare, 16 to 20 minutes, or
125 degrees for medium-rare, 20 to 25 minutes.

Transfer tenderloin to cutting board and tent loosely with foil; let rest 10 to 15 minutes. Cut into 1/2-inch-thick slices and serve.

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Regal Roast Beef
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.