Follow these steps for perfect results
Montreal steak seasoning
Parsley flakes
Rosemary leaves
Olive oil
Beef tenderloin
trimmed
In a small bowl, mix Montreal steak seasoning, parsley flakes, and rosemary leaves.
Brush the beef tenderloin with olive oil.
Rub the seasoning mixture evenly over the beef tenderloin.
Fold the thin end of the tenderloin underneath to create a uniform thickness.
Tie the tenderloin with butcher's twine every 2 inches to help it maintain its shape.
Let the beef stand at room temperature for 30 minutes before grilling.
Prepare the grill for indirect heat, aiming for approximately 325°F.
Preheat the grill by turning all burners to medium.
Turn off the burner(s) on one side of the grill.
Place the beef on the unlit side of the grill.
Close the grill lid.
Grill for 40 to 45 minutes, or until the internal temperature of the thickest part of the roast reaches 125°F, turning occasionally to ensure even cooking.
Move the roast to the lit side of the grill.
Turn the lit side of the grill to high heat.
Grill, uncovered, for an additional 8 to 10 minutes, or until the roast is slightly charred and reaches the desired doneness, turning once.
Remove from grill and let the roast rest for 15 minutes before slicing and serving.
Expert advice for the best results
Use a meat thermometer to ensure the tenderloin reaches the desired internal temperature for your preferred level of doneness.
Rest the tenderloin for at least 15 minutes before slicing to allow the juices to redistribute.
For a smoky flavor, add wood chips to the grill during cooking.
Everything you need to know before you start
15 minutes
Seasoning can be mixed ahead of time.
Slice the beef tenderloin and arrange it on a platter. Garnish with fresh herbs or a drizzle of olive oil.
Serve with roasted vegetables or mashed potatoes.
Pair with a red wine reduction sauce.
Bold and pairs well with beef.
Discover the story behind this recipe
Popular for special occasions and celebrations.
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