A Grillax.com favorite, Malcom Reed is back, again, with Grilled Whole Beef Tenderloin. It’s not as daunting a task as one may think.
Reed recommends buying your beef tenderloin already trimmed from a local butcher.
Once you have a nice cut of meat, marinate the beef tenderloin. Reed offered a simple marinade below:
- 1 cup Worcestershire
- 1/2 cup Soy Sauce
After the tenderloin marinates, it’s time to season it, which he suggests using Butcher BBQ’s Steak and Brisket seasoning. It is available at his web site.
Let the tenderloin sit out at room temperature after seasoning for about 15-20 minutes.
Grilling a whole beef tenderloin
For the cooking process you’ll need a two-zone fire. Reed uses a Weber kettle with a chimney of hot coals on one side and a drip pan on the other. As soon as the grill is hot, it’s time to cook.
Place the tenderloin over the hot coals and set a timer for two minutes. Turn the loin and repeat every two minutes until its’ seared on four sides.
Move the loin to the cool zone of the grill over the drip pan. At this point, Reed checks the internal temperature of the loin. If the temp is about 100 degrees, cover the grill to control the heat and set a timer for 10 minutes. Beef Tenderloin is best served medium rare, or 130-degree internal temperature. It should have a warm red center and firm feel on the outside. Of course, one can cook it longer, but it will take away from the beef flavor.
Let the loin rest for 10-15 minutes after grilling to allow the juices to redistribute through the meat. Slice and serve.
This looks to be a favorite of Grillax Nation.
Visit Malcom on the Web at http://howtobbqright.com/blog/