Ingredients:
- 5 lbs Beef Tenderloin (Center Cut)
- 2 Tbsp Kosher Salt (Coarse)
- 1 Tbsp Freshly Ground Black Pepper
- 2 Tbsp High Smoke Point Oil (Avocado or Canola)
- 2 Tbsp Unsalted Butter (cold)
- 4 sprigs Fresh Thyme or Rosemary
Instructions:
- Temper the beef: Remove the tenderloin from the refrigerator 30-45 minutes before cooking. Pat the entire surface completely dry using paper towels.
- Season the beef: Brush the dry tenderloin lightly with high-smoke-point oil. Liberally coat all surfaces with the coarse salt and black pepper, pressing the seasonings firmly into the meat to establish a crust.
- Prepare the grill: Preheat the grill (gas or charcoal) to high heat, aiming for 550°F (290°C). Establish two heat zones: a Direct Heat Zone (hottest side) and an Indirect Heat Zone (cooler side).
- Sear the tenderloin: Place the seasoned tenderloin over the Direct Heat Zone. Sear for 3-4 minutes per side, rotating until a deep, dark golden-brown crust develops on all surfaces.
- Finish cooking indirectly: Immediately move the tenderloin to the Indirect Heat Zone. Insert an instant-read digital thermometer into the thickest part of the meat.
- Baste (Optional): Place the cold butter and herb sprigs in a small pan set on the indirect zone to melt and infuse. Lightly baste the tenderloin with the melted butter during this stage.
- Monitor temperature: Continue cooking indirectly until the internal temperature is 5°F (3°C) below your desired final doneness (e.g., pull at 125°F for Medium-Rare).
- Rest the meat: Transfer the cooked tenderloin to a clean cutting board. Tent it loosely with aluminum foil and allow it to rest undisturbed for 10-15 minutes. The internal temperature will rise 5-10°F during this rest.
- Slice and serve: Slice the rested tenderloin against the grain into thick medallions (about 1-inch thick). Drizzle with any accumulated juices or finishing butter and serve immediately.