SERVES 10 TO 12
Beef tenderloins purchased from wholesale clubs require a good amount of trimming before cooking. At the grocery store, however, you may have the option of having the butcher trim it for you. Once trimmed, and with the butt tenderloin still attached (the butt tenderloin is the lobe attached to the large end of the roast), the roast should weigh 4½ to 5 pounds. If you purchase an already-trimmed tenderloin without the butt tenderloin attached, begin checking for doneness about 5 minutes early. When using a charcoal grill, we prefer wood chunks to wood chips whenever possible; substitute 2 medium wood chunks, soaked in water for 1 hour, for the wood chip packet (if using). Serve with Salsa Verde (recipe follows), if desired.
1 |
(6-pound) beef tenderloin, trimmed of fat and silver skin, tail end tucked and tied with kitchen twine at 2-inch intervals |
1½ |
tablespoons kosher salt |
2 |
cups wood chips, soaked in water for 15 minutes and drained (optional) |
2 |
tablespoons olive oil |
1 |
tablespoon pepper |
1. Pat tenderloin dry with paper towels and rub with salt. Cover loosely with plastic wrap and let sit at room temperature for 1 hour.
2. Using large piece of heavy-duty aluminum foil, wrap soaked wood chips, if using, in foil packet and cut several vent holes in top.
3A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Place wood chip packet, if using, on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
3B. FOR A GAS GRILL: Place wood chip packet, if using, opposite primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes.
4. Clean and oil cooking grate. Rub tenderloin with oil and season with pepper. Place roast on hot side of grill if using charcoal or opposite primary burner if using gas and cook (covered if using gas) until well browned on all sides, 8 to 10 minutes, turning as needed.
5. For gas grill, leave primary burner on, turning off other burner(s). (Adjust primary burner as needed during cooking to maintain grill temperature around 350 degrees.) Move roast to cool side of grill, cover (position lid vent over meat if using charcoal), and cook until meat registers 115 to 120 degrees (for rare) or 120 to 125 degrees (for medium-rare), 15 to 30 minutes.
6. Transfer roast to carving board, tent loosely with foil, and let rest for 10 to 15 minutes. Remove twine, cut into ½-inch-thick slices, and serve.