From the Cookbook: Simply BACKYARD BARBECUING From Grilling to Smoking.
Author: Professional Chef Richard W. McPeake
• 5 lb. Beef Tenderloin, whole, trimmed fully
• 1/4 cup Olive Oil
• 2 TB. Garlic Salt
• 2 TB. Onion Salt
• 2 TB. Black Pepper, table grind
• 1 TB. Ancho Chili Powder
• 1 tsp. Cayenne Pepper
• 1 tsp. Cumin, ground
Direct fire, high heat indirect fire, medium heat
You can buy an fully trimmed tenderloin from your butcher.
Trim the tenderloin of all fat and silver skin tissue and remove the side strap of meat. After trimming the tenderloin, cut off 3" from the flat tail end, reserving the tail meat for other uses such as grilling beef kabobs.
Preheat the grill. If searing on a gas grill and if you have a griddle top, lightly oil the griddle top and sear the tenderloin on this part of the grill. If you do not have a griddle top, then sear the tenderloin on the grates of the grill over a high heat fire.
Rub oil all over the tenderloin, then mix the spices together and uniformly sprinkle seasoning over the meat. Carefully rub the seasoning into the flesh of the meat to insure a uniform distribution. Immediately sear the whole tenderloin on the grill, turning often to thoroughly char brown all sides and ends of the roast. When the tenderloin is well browned, remove it from the searing high heat grill and move it to the off side of the grill. Turn the indirect heat down to low and close the lid. Roast the tenderloin until done, about 30-45 minutes. Internal temperature should be 145° F.
Remove from the grill and allow to sit for 10 minutes covered with foil, before slicing.
Approximated Grilling Time: 30 to 45 minutes depending on the grill and the size of
the beef tenderloin.