Ingredients:

  • 4 - 5 lb Whole Beef Tenderloin, trimmed
  • Coarse Kosher Salt (for crust)
  • Coarse Ground Black Pepper (for crust)
  • 2 tablespoons High-Smoke Point Olive Oil (or Avocado/Grapeseed Oil)

Instructions:

  1. Pat the beef tenderloin completely dry. Generously coat the entire surface with the high-smoke point olive oil. Season heavily on all sides with kosher salt and coarse ground black pepper to form a visible crust.
  2. Prepare the grill (charcoal or gas) for two-zone cooking. Preheat the indirect heat side to approximately 225°F (low and slow heat). Ensure the direct heat side can achieve 500°F+ later.
  3. Place the seasoned tenderloin on the indirect heat side of the grill. Close the lid and cook for approximately 30 minutes, or until the internal temperature reaches 120°F (rare/medium-rare target).
  4. Remove the tenderloin from the grill. Crank the direct heat side of the grill to the maximum temperature (500°F or higher). Once screaming hot, place the tenderloin over the direct heat. Sear for 2 minutes per side, rotating until a deep, mahogany crust is achieved.
  5. Transfer the seared tenderloin to a cutting board. Crucially, let the roast rest for 15–20 minutes before slicing against the grain to ensure maximum moisture retention.