Grill-Roasted Beef Tenderloin for a Crowd on a Charcoal Grill

Name: Grill-Roasted Beef Tenderloin for a Crowd on a Charcoal Grill
Yield: Serves 10 to 12
Ingredients: 6 pounds, beef tenderloins, trimmed of fat and silver skin, tail end tucked and tied at 2-inch intervals (see illustrations below); 1 1/2 tablespoons, kosher salt; 2 tablespoons, olive oil; 1 tablespoon, ground black pepper

3 comments

Appears in Cook's Illustrated September/October 2004, America's Test Kitchen TV

Main Courses

Beef

Grilling & Barbecue

With a whole tenderloin going for as much as $180, uneven cooking, bland flavor, and a tough outer crust just don't cut it. Could we do it cheaper and better?

SERVES10 to 12

TIME1½ hours, plus 1 hour salting and 1 hour soaking

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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-but...

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