Post by chief_cook2 on Jul 9, 2005 20:33:22 GMT -6
Grilled Beef Tenderloin Over Charcoal Sentinel
Yield: 6 servings.
4- to 6-lb. beef tenderloin Kosher salt or sea salt to taste Freshly cracked black pepper to taste
Instructions: 1. Trim excess fat off tenderloin. Season beef heavily with salt and pepper. Build a strong charcoal fire on one side of a kettle cooker. Over high heat, sear meat on both sides 10 minutes.
2. Move meat to other side of grill, with no coals underneath.
3. Place cover on grill, and open top vents 1 to 2 inches.
4. Cook 25 to 30 minutes or until instant-read thermometer reads 120 F for rare, 130 F for medium-rare, 140 F for medium. Remove meat from heat. Let rest 15 minutes. Slice.
Recipe note: Adapted from The Thrill of the Grill by Chris Schlesinger and John Willoughby (Morrow).