How to Grill a Great Beef Tenderloin

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Sorry for not having more pictures but it actually started raining while I was cooking. I'll add some the next time I do this.

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Tie ends up so the piece meat is the same thickness from end to end.

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Sprinkler pepper all over tenderloin. I used a 4.63 lb. tenderloin for this occasion.

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Get all marinade ingredients together.

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Put all ingredients in container for marinade. Pour the Dale's over meat (after putting cuts in the meat) and put in fridge.

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Let it marinade for 12-24 hours.

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I marinaded it for 16 hours.

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Allow tenderloin to come to room temperature (60 degrees +/-).

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Place wood chips (1/2 cherry and 1/2 hickory) in water for 30 min. Then drain water and let wood sit.

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Start grill and let temperature get up to 600 degrees.

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Place meat on grill to sear all sides (2-3 min. per side). Can use your stove top if your grill won't get that hot. Once meat is a seared, wrap in tin foil and let it sit.

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Close the grill vents (or whatever you have to do to your specific grill) and allow temperature to drop back to 225-275 and hold steady.

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Once grill temperature is steady at 225-275 add wood chips and place tenderloin on grill.

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Keep grill at 225-275 until meat temperature (internal temperature) is 135 degrees (medium rare) - 145 (medium).

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Once meat temperature is as desired take meat off and allow it to sit for 20-30 min. Then cut and serve.

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Finished product (cooked until meat was 145-150 degrees). This gives you a medium cooked piece of meat. My wife doesn't like it medium rare but if you do take it off at an internal temp. of 135.

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