Grill-Roasted Beef Tenderloin

From America's Test Kitchen Season 5: Grill-Roasted Beef Tenderloin

Why this recipe works:

When developing our grilled beef tenderloin recipe, we went to the wholesale clubs, where we found affordable beef that, while not ideally trimmed, was far more wallet-friendly than the meat at butcher shops and, with 20 minutes of home-butchering, was well worth the extra effort.… read more

When developing our grilled beef tenderloin recipe, we went to the wholesale clubs, where we found affordable beef that, while not ideally trimmed, was far more wallet-friendly than the meat at butcher shops and, with 20 minutes of home-butchering, was well worth the extra effort. Flavor-enhancement came next in our grilled beef tenderloin recipe, through just an hour of salting the meat, wrapping it in plastic, and letting it rest on the countertop before it hit the hot coals. Direct fire was too hot for the roast to endure throughout the cooking stages, so after briefly searing the meat, we moved it away from the fire for grill-roasting via indirect heat.

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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. Serve as is or with either of the related sauces.

Ingredients

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