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
- Prep Time 55 minutes
- Total Time 1 hour, 40 minutes
- Yield Serves 8 to 10
- 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)
- 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.
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