Grill-Roasted Beef Tenderloin
Why This Recipe Works
Grilling is a great way to add flavor that enhances but doesn’t overwhelm beef tenderloin’s delicate beefiness. Producing deep browning was the first step toward delivering flavor. To do this without overcooking the tenderloin’s interior, we rubbed the exterior of the roast with baking soda. This raised the meat’s pH, which sped up browning by allowing the Maillard reaction to occur more quickly. “Grilled” flavor also depends on drippings from the food, which hit the coals (charcoal) or heat diffusers (gas), transform into new compounds, vaporize, and then waft up and stick to the meat. Because lean tenderloin produces very little in the way of drippings, we looked to an outside source: bacon. Threading three strips onto a metal skewer and placing the skewer directly over the heat source while the tenderloin cooked, low-and-slow away from direct heat, allowed the bacon to slowly render and produce the “grilled” flavor the tenderloin needed.