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Grilled Beef Tenderloin

Grilled Beef Tenderloin

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. See our tips on setting up a charcoal grill.

Martha Stewart Living, May 2010 http://www.marthastewart.com/319496/grilled-beef-tenderloin
3.272725
Rated
65.4545100(33)33
  • Prep Time 55 minutes
  • Total Time 1 hour, 40 minutes
  • Yield Serves 8 to 10

Ingredients

    • 1 beef tenderloin (4 pounds), preferably grass fed (<a href="http://estanciabeef.com" target="_blank">estanciabeef.com</a>), trimmed and tied
    • Extra-virgin olive oil, for rubbing
    • Coarse salt and freshly ground pepper
    • 1/2 cup Mint-Chive Butter (http://www.marthastewart.com/254584/mint-chive-butter)

Directions

  1. 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.
  2. 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.

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