Cedric’s Grilled Beef Tenderloin
After my brother Philippe builds the perfect fire in the grill, my son, Cedric, cooks the perfect whole tenderloin. Quickly marinating the beef in herbs and oil and then using that oil to baste the beef keeps the lean meat from drying out and infuses it with flavor. Serve this with good mustard or Barbecue Sauce (page 247).
Recipe information
Yield
Serves 12
Ingredients
Preparation
Step 1
Heat your grill to medium-high. Use a lightly oiled kitchen towel to carefully grease the grill grate.
Step 2
Put the tenderloin on a rimmed baking sheet or platter. Rub the cut sides of the garlic all over the meat. Generously brush oil all over the beef to coat completely. Pat the thyme and rosemary into the beef. Let stand for 7 minutes. Turn the beef over and rub any fallen herbs on top. Let stand for 7 minutes longer.
Step 3
Use your hand to brush off the herbs and excess oil from the beef, reserving the herb oil. You want just a very thin sheen of oil and bits of thyme and rosemary leaves on the beef. Generously season the beef with salt and pepper, then place on the hot grill. Grill until the bottom is crusty and caramelized, about 7 minutes. Flip the beef over and brush the browned side with some of the reserved herb oil. Grill for 7 minutes longer, then flip onto one side, brushing the browned sides with some herb oil. Grill for 7 minutes longer, then repeat with the last side, grilling for 7 minutes longer for medium rare. A cake tester or thin-bladed knife inserted in the center of the beef for a few seconds should feel warm when you press it under your lips.
Step 4
Transfer to a cutting board and brush with fresh oil until nice and shiny. Let rest for at least 15 minutes. Slice and serve immediately.
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Step 5
If you’re buying beef tenderloin already trimmed, look for a 4 1/2- to 5-pound one. If you want to trim one yourself, start by pulling off the excess fat all over the beef. Gently pull the chain away from the main tenderloin. The long, thin chain muscle runs almost the entire length of the tenderloin. With a very sharp knife, cut off the chain. Then cut off the head (sometimes referred to as the butt) of the tenderloin. This is the large muscle on one end. Reserve for another use or grill separately to well done for those who prefer the meat fully cooked. Remove the silverskin by sliding your knife just under it 1 inch from the end. Cut through the end, then turn your knife around and slice off a 1/2-inch strip of the silverskin, using a very slow sawing motion. Don’t pull the silverskin while you’re cutting; just lift it and run your knife along it, a 1/2-inch strip at a time.
