Several neighbors and we decided to hold a bbq this weekend. I opted to provide the beef tenderloin (among other things) as I wanted to try cooking it on the grill.
I got inspiration from this post: http://www.seriouseats.com/2011/06/how-to-grill-roast-a-whole-beef-tenderloin.html
But, there were a fee things I did differently.
- I couldn’t find kitchen string in time. So I didn’t wrap the narrow end and tie. Instead, I used aluminum foil to keep it tightly together. I didn’t fold the end either.
- The grill we used isn’t a typical gas or coal grill with a lid. It’s an open coal grill. So I used aluminum foil and tightly wrapped the entire loin to keep the juices and steam sealed in
- I forgot to apply a layer of vegetable oil. Oops.
- I didn’t trim the silver skin or side muscle. I opted to leave it on. I was too lazy to cut the silver skin but in my experience, the tenderloin’s silver skin isn’t as tough as a strip loin’s silver skin.
I started with the sear I did roughly 4 sides at approximately a minute each. The heat was very high so I didn’t want to do any longer.
(you can see I didn’t trim the silver skin off)
Beautiful color, lots of juice. So far, so good.
During slicing, lots of juice continued to ooze out. But you can see the meat was still very moist. And a pretty good internal color.
The end result cut. Excellent color. The only thing is I would probably remove from the heat slightly earlier (5 minutes?) and let it rest a bit longer. I don’t think it needed the oil as recommended by the post I shared earlier, but I think this is because i used foil during the cooking process to keep the moisture in.