Grilled Whole Beef Tenderloin Recipe | How To Trim and Grill a Beef Tenderloin

beef tenderloin

🥗Healthier: sirloin

💰Cheaper: chuck roast

Sirloin is leaner, while chuck roast is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is less expensive.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free, while margarine is often cheaper.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine offers similar flavor without alcohol, while broth is more cost-effective.

Trim excess fat and silver skin from the whole beef tenderloin using a sharp knife.

Marinate the trimmed tenderloin in Moors Hickory original marinade for 2 hours in the refrigerator.

Remove the tenderloin from the marinade and let excess drip off.

Season the tenderloin with butcher barbecue steak and brisket rub.

Prepare a two-zone fire on the Weber grill with hot coals on one side and a drip pan on the other.

Sear the tenderloin on the hot coals, turning every 2 minutes to sear all four sides.

Move the tenderloin to the cool side of the grill to finish cooking until it reaches an internal temperature of 125-130°F for medium-rare.

Let the tenderloin rest before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens