Maximum Living Grilled Beef Tenderloin
Beef tenderloin is known for being a delicate, tender, and juicy melt-in-your-mouth culinary experience. The only knock is that you don’t always get that robust, beefy flavor when it’s cooked in the oven. One way to fix that is to introduce some char-grilled goodness to the exterior, while keeping the same tender middle.
5lb-6lb beef tenderloin
1 ½ Tbsp. Lawry’s Seasoned Salt
2 Tbsp. KS Olive Oil
1 Tbsp. ground mustard powder
1 Tbsp. KS Balsamic Vinegar
1 Tbsp. fresh ground black pepper
6 large garlic cloves minced
Trim off the outer layer of fat by pulling it away and cutting it off. Next, trim silver skin and remove to expose the Tenderloin. Repeat on all sides. Generously cover Tenderloin with Lawry’s Seasoned salt, cover loosely with plastic wrap. Set aside at room temperature for one hour.
Next Fold thin end tip under to the thickness of the rest of the Tenderloin. Tie with butchers’ twine in about 1 ½ to 2” intervals.
In a medium sized bowl mix together KS Extra Virgin olive oil, KS Balsamic Vinegar, mustard powder and ground pepper. Rub over the entire roast to coat, then set Tenderloin aside.
Turn heat to high on one side of your grill. Lay tenderloin onto the grill directly over heat and cook about 2 minutes on each side until well browned for a total of 8 minutes.
Move the Tenderloin to the cool side of the grill and close grill cover. Cook until an instant read thermometer inserted into the thickest part of the Tenderloin reaches your desired temperature. I recommend 120 degrees for rare, 125 degrees for medium and 140 degrees for well done.
Remove from grill and place on a cutting board and tent it with foil, letting it rest for 15 minutes.
Cut away twine and slice into ½ inch slices to serve.
And always remember….You Can Do It!