Rating: 3.11 stars
157 Ratings
  • 5 star values: 26
  • 4 star values: 22
  • 3 star values: 61
  • 2 star values: 40
  • 1 star values: 8
  • 157 Ratings

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

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Recipe Summary test

prep:
55 mins
total:
1 hr 40 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Transfer beef to indirect heat, and grill, covered, turning occasionally, until a thermometer inserted into the center registers 125 degrees 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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Reviews

157 Ratings
  • 5 star values: 26
  • 4 star values: 22
  • 3 star values: 61
  • 2 star values: 40
  • 1 star values: 8