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Grill-Roasted Beef Tenderloin Recipe

Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Course Entree
Cuisine American, Barbecue
Total Time < 2 hours
Dietary Gluten-Free, Low Carb
Occasion 4th of July, Easter
Preperation BBQ, Grill
Season Spring, Summer
Taste/Mood/Other Sophisticated
Allergy Gluten Free
Servings
servings
Prep Time 30 Minutes
Cook Time 2 Hours
Passive Time 0 Minutes
Course Entree
Cuisine American, Barbecue
Total Time < 2 hours
Dietary Gluten-Free, Low Carb
Occasion 4th of July, Easter
Preperation BBQ, Grill
Season Spring, Summer
Taste/Mood/Other Sophisticated
Allergy Gluten Free
Servings
servings
Prep Time 30 Minutes
Cook Time 2 Hours
Passive Time 0 Minutes
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 6 pounds Beef Tenderloin Roast trimmed of fat and silver skin (according to the illustrations below), tail end tucked and tied at 2-inch intervals
  • 1/8 teaspoon(s) Salt to taste
  • 1/8 teaspoon(s) Pepper to taste
  • 2 tablespoons olive oil
Instructions
  1. About 1 hour before grilling, set the tenderloin on a cutting board or rimmed baking sheet and rub with the salt. Cover loosely with plastic wrap and let stand at room temperature. Cover two 2-inch wood chunks with cold water and soak 1 hour; drain.
  2. About 25 minutes before grilling, open the bottom grill vents. Using a chimney starter, ignite about 2½ pounds charcoal briquettes (1 large chimney, or 6 quarts) and burn until covered with a layer of light gray ash, about 15 minutes. Empty the coals into the grill and build a two level fire by arranging the coals to cover one half of the grill, piling them about 3 briquettes high. Set the wood chunks on the coals. Position the grill grate over the coals, cover the grill, and heat the grate until hot, about 10 minutes (the grill should be medium-hot; you can hold your hand 5 inches above the grill grate for 4 seconds). Scrape the grill grate clean with a grill brush.
  3. Uncover the tenderloin, coat with the olive oil, and sprinkle all sides with the pepper. Place the tenderloin on the hot side of the grill directly over the coals. Cook until well browned, about 2 minutes, then rotate one quarter turn and repeat until all sides are well browned, a total of 8 minutes. Move the tenderloin to the cooler side of the grill and cover, positioning the lid vents over the tenderloin. Cook until an instant-read thermometer inserted into the thickest part of the tenderloin registers 120 degrees for rare, 16 to 20 minutes, or 125 degrees for medium-rare, 20 to 25 minutes.
  4. Transfer the tenderloin to a cutting board, tent loosely with foil, and let rest 10 to 15 minutes. Cut into ½-inch-thick slices and serve.
Nutritional Information

Nutrition Facts
Grill-Roasted Beef Tenderloin
Amount Per Serving (27g)
Calories 440 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 176.9mg 59%
Sodium 152.5mg 6%
Potassium 974mg 28%
Protein 60.2g 120%
Calcium 7%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.
CURA is not a medical organization. We do not provide medical advice, diagnose medical conditions, prescribe medical treatment, practice medical nutrition therapy, or offer visitors or members healthcare services. Please consult your physician of any changes to your diet, exercise, or lifestyle. Read More
Back to Main Recipe Library

Grill-Roasted Beef Tenderloin Recipe

Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Course Entree
Cuisine American, Barbecue
Total Time < 2 hours
Dietary Gluten-Free, Low Carb
Occasion 4th of July, Easter
Preperation BBQ, Grill
Season Spring, Summer
Taste/Mood/Other Sophisticated
Allergy Gluten Free
Servings
servings
Prep Time 30 Minutes
Cook Time 2 Hours
Passive Time 0 Minutes
Course Entree
Cuisine American, Barbecue
Total Time < 2 hours
Dietary Gluten-Free, Low Carb
Occasion 4th of July, Easter
Preperation BBQ, Grill
Season Spring, Summer
Taste/Mood/Other Sophisticated
Allergy Gluten Free
Servings
servings
Prep Time 30 Minutes
Cook Time 2 Hours
Passive Time 0 Minutes
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 6 pounds Beef Tenderloin Roast trimmed of fat and silver skin (according to the illustrations below), tail end tucked and tied at 2-inch intervals
  • 1/8 teaspoon(s) Salt to taste
  • 1/8 teaspoon(s) Pepper to taste
  • 2 tablespoons olive oil
Instructions
  1. About 1 hour before grilling, set the tenderloin on a cutting board or rimmed baking sheet and rub with the salt. Cover loosely with plastic wrap and let stand at room temperature. Cover two 2-inch wood chunks with cold water and soak 1 hour; drain.
  2. About 25 minutes before grilling, open the bottom grill vents. Using a chimney starter, ignite about 2½ pounds charcoal briquettes (1 large chimney, or 6 quarts) and burn until covered with a layer of light gray ash, about 15 minutes. Empty the coals into the grill and build a two level fire by arranging the coals to cover one half of the grill, piling them about 3 briquettes high. Set the wood chunks on the coals. Position the grill grate over the coals, cover the grill, and heat the grate until hot, about 10 minutes (the grill should be medium-hot; you can hold your hand 5 inches above the grill grate for 4 seconds). Scrape the grill grate clean with a grill brush.
  3. Uncover the tenderloin, coat with the olive oil, and sprinkle all sides with the pepper. Place the tenderloin on the hot side of the grill directly over the coals. Cook until well browned, about 2 minutes, then rotate one quarter turn and repeat until all sides are well browned, a total of 8 minutes. Move the tenderloin to the cooler side of the grill and cover, positioning the lid vents over the tenderloin. Cook until an instant-read thermometer inserted into the thickest part of the tenderloin registers 120 degrees for rare, 16 to 20 minutes, or 125 degrees for medium-rare, 20 to 25 minutes.
  4. Transfer the tenderloin to a cutting board, tent loosely with foil, and let rest 10 to 15 minutes. Cut into ½-inch-thick slices and serve.
Nutritional Information

Nutrition Facts
Grill-Roasted Beef Tenderloin
Amount Per Serving (27g)
Calories 440 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 176.9mg 59%
Sodium 152.5mg 6%
Potassium 974mg 28%
Protein 60.2g 120%
Calcium 7%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.
CURA is not a medical organization. We do not provide medical advice, diagnose medical conditions, prescribe medical treatment, practice medical nutrition therapy, or offer visitors or members healthcare services. Please consult your physician of any changes to your diet, exercise, or lifestyle. Read More