Back to Barbecue Basics
I call for a super-fragrant Mustard-Fennel-Peppercorn Rub here, but you could certainly use your favorite barbecue rub, or even just sea salt and freshly ground black pepper.
Serves: 6
1 whole beef tenderloin, 5 to 6 pounds
2 tablespoons extra-virgin olive oil
1/3 cup Mustard Fennel Pepper Rub or plenty of coarse sea salt and cracked black peppercorns
One or more of the following sauces (optional):
Peppercorn Cream Sauce
Creole Mustard Sauce
Chimichurri
Whole Beef Tenderloin Recipe
Set up your grill for direct grilling and preheat to high.
Trim the tenderloin: cut off most of the visible fat and all silverskin (the silvery membrane covering the meat). To remove the latter, slide the point of your paring knife under the silverskin at the head and pull it towards the tail. Running the length of one side of the tenderloin is a fatty strip of meat called the chain. I like to remove it (you can almost pull it off with your fingers), grill it separately, and serve it while you’re waiting for tenderloin to cook. (When ground, it makes a great addition to burgers.) About 4 inches up from the tail (the slender end of the tenderloin), make a crosswise cut halfway through the meat. Fold the tail under the roast at this cut and tie it in place with butcher’s string. This gives the tenderloin a cylindrical shape so it will roast more evenly.
Thickly crust the tenderloin with the Fennel-Mustard-Peppercorn Rub on all sides, or salt and cracked black pepper, patting it into the meat. Drizzle the tenderloin with olive oil and rub it over the meat on all sides.
To cook the tenderloin on the grill: Brush and oil the grill grate. Arrange the tenderloin on top on a diagonal to the bars of the grate. Grill the tenderloin, covered, for 2 minutes. Rotate it a quarter turn (90 degrees) and grill for another 2 minutes to lay on a crosshatch of grill marks. Roll the tenderloin on its side and continue rolling, rotating and grilling until all sides are crosshatched with grill marks and darkly browned and the meat is cooked to taste. (See above for checking for doneness.)
Transfer the cooked tenderloin to a cutting board and let rest for 3 minutes, then cut crosswise into slices for serving.
Check out our 1000+ Recipes section here on Barbecue Bible.Com
Also, sign up for our Up in Smoke newsletter so you don’t miss any blogs and receive some special offers! PLUS get Raichlen’s Burgers! PDF for free!
Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!
Check out our store powered by BBQGuys!