Grilled Beef Tenderloin
Tangy, spicey, savoury, juicy, delicious. Oh, and c'mon, it looks at least a bit badass.
- Any grill capable of reaching 500-600℉
- Pre-heat your grill to between 500-600℉
- Pat the beef tenderloin dry with papertowel - we want the mix and spices to stick, and to grill the tenderloin, not steam it.
- In a small dish - mix the mustard, Worcestershire and soy sauce together. Brush the mixture onto the roast, covering all sides
- Liberally shake Meat Church Holy Cow onto the roast, followed by the Hardcore Carnivore Meatchelada.
- Patience is key here. Make sure your grill is thoroughly pre-heated. Putting the roast on a grill that has not reached the ideal temperature is going to result in an overcooked and underwhelming finish. When you are satisified the grill has reached the target temperature, put the roast on, close the lid, and walk away. Go drink a beer, or grab a glass of wine, or whatever it takes to get you to leave things cook undisturbed for about 7 minutes. At 7 minutes, flip the roast, moving it to a clean part of the grill. After 5 more minutes, flip it again, but this time rotate it 90 degrees. After an additional 5 minutes, flip it again.
- At this point, you have a decision to make... How do you like your steak. If it truly is about a 5 lb roast you have, I would bet the internal temperature is around 120. Now, for some this might be a little rare, you might want to bring it up a few more degrees, but I would not advice going past 125, it will be far too well done by the time resting completes. If you do want to bring it up a few additional degrees, repeat the flip process, this time rotating 45 degrees and give it 2 minutes per side.
- Ok, more time for patience. You've done great so far. Now is the time to get your sides gathered, plates ready, nice glass of wine, beer. Give the roast at least 15 minutes to rest. During the rest, you can wrap it loosely with tinfoil, but allow it to breath, otherwise it will continue to cook much faster than you want. Once you hit that 15 minute mark, carve into slices - I generally recommend about 1-1.5" thickness. Enjoy!
Personal opinion - best over hot burning charcoal.