Wednesday, September 28, 2011
Grilled Beef Tenderloin
A few weeks ago I got to cater a dinner for some friends. They ordered beef tenderloin. I was challenged. I had never cooked a WHOLE beef tenderloin before. My experience with fillet Mignon was good, but a whole cut of meet... grilled...(gulp) was a challenge. So, after doing some reading and testing in my kitchen, I ended up with this amazing piece of grilled meet, that would melt in your mouth once you tried it. Definitely a keeper, for those special occasions...
1 whole beef tenderloin, pealed, trimmed and tied.
1 1/2 Tbspn. kosher salt
1 Tbspn. freshly ground pepper
Pat dry the tenderloin and rub the kosher salt all over it. Wrap the meat in plastic wrap, tightly and let it sit at room temperature for 1 hour. This way, the salt would be able to penetrate the meet and flavor the whole tenderloin.
In the mean time, fire your grill (gas or charcoal) and let it get very hot. Once you are ready to grill the meat, remove the coals to one side of the grill (we'll cook the tenderloin under indirect heat). If you're using a gas grill, move the layers to one side of the grill.
Unwrap the tenderloin. Pat it dry, and brush it with vegetable oil. Rub the pepper all over it.
Put your tenderloin on the hottest part of the grill (the one with the coals) and proceed to sear it around two minutes in each side (start by the wide sides first). Once completely seared, roll it into the side with no coals and put the lid on and leave it there for 25 minutes.
Check the temperature and look for 125-130ºF with a meat thermometer and set it on a platter. Let it rest for 10 minutes (to let the juices get distributed inside of the meat) and slice it to taste. Enjoy!
Source: Recipe courtesy of "Cook's Illustrated"