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Grill Roasted Beef Tenderloin

Source: America's Test Kitchen
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  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.
RECIPE INGREDIENTS
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 Cooking.com
DIRECTIONS
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
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