• 2.4 pounds beef tenderloin, trimmed of fat and silver skin, tail end tucked and tied at 2-inch intervals
  • 1.8 teaspoons kosher salt
  • 2.4 teaspoons olive oil
  • 1.2 teaspoons ground black pepper
  • 0.4 teaspoon Dijon mustard
  • 0.4 teaspoon minced fresh garlic
  • 0.4 teaspoon dried thyme
  • 1.2 teaspoons dried parsley
  • 0.4 teaspoon coarse salt
  • 0.4 teaspoon freshly ground black pepper
  • 2.4 teaspoons olive oil


1. About 1 hour before grilling, set tenderloin on rimmed baking sheet and rub with salt. Rub the mustard all over the meat. In a small bowl, combine the garlic, thyme, parsley, salt and pepper. Rub or pat the mixture all over the meat. 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 15 minutes before grilling, open bottom grill vents. Using large chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with layer of light gray ash, about 15 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one half of grill, piling them about 3 briquettes high. Set wood chunks on coals. Position grill grate over coals, cover grill, and heat grate until hot, about 10 minutes; scrape grill grate clean with grill brush.
3. Coat tenderloin with oil and sprinkle all sides with pepper. Grill tenderloin on hot side of grill directly over coals; cook until well browned, about 2 minutes, then rotate one quarter turn and repeat until all sides are well browned, total of 8 minutes. Move tenderloin to cooler side of grill and cover, positioning lid vents over tenderloin. Cook until instant-read thermometer inserted into thickest part of tenderloin registers 120 degrees for rare, 16 to 20 minutes, or 125 degrees for medium-rare, 20 to 25 minutes.
4. Transfer tenderloin to cutting board and tent loosely with foil; let rest 10 to 15 minutes. Cut into 1/2-inch-thick slices and serve.



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Cooks Illustrated


Yield: 10