I need some help with beef tenderloin roast

Cook it like a nice steak. I assume you want it rare or medium rare, so whatever you do don't cook it several hours. A tenderloin is usually long and tapered with one end being thin and small like tips and the other end 4 inches or so in diameter. That allows one to cook part of it quite rare while the other small end gets more done. Use a meat thermometer and take it off when the large end reaches 130 degrees. If you insist on cooking it well done you might as well have purchased a chuck roast.

Cooking it to medium rare was my intention. It's a nice thick tenderloin about 6 inches long with the thin pieces trimmed. I havent done a roast on the grill so I am a little apprehensive. How high would you get your heat?

Thank you all. I appreciate the advice. I'm going to try what you posted Gris Gris.

quote:

---

I realized you had a smaller piece of meat..

---

/gradeschoolhumor

Good job!

How long does the other dish take? We usually put the tenderloin in a 500 degree oven for 30 minutes, then take it out and foil tent it for another 30 minutes. That rest and prep time should give you 40 minutes or so.

Count me as a huge fan of this technique. Like to get the BGE ripping hot and sear the piss out of the tenderloin. Then wrap in foil, stick a thermometer in, and monitor until it just below desired temp. Unwrap and let rest. Perfect whole cooked primal, imho

Made it using Steve Raichlen's recipe a few years back. Was amazing.

LINK

If yoy need me to I can snap a few pics out the book and post them later.