Bbq Roast Beef Tenderloin
Instructions
Set up your grill for indirect cooking and preheat to medium high. Season the tenderloin with salt and pepper. One end of the roast will come to a narrow point. You can either trim this end off and cook it separately (it will take less time to cook), or just fold it back onto itself until the doubled over end is about the same thickness as the thick end. Secure the end together with toothpicks.
If you want, you can lay the strips of bacon along the top of the tenderloin, securing with a few toothpicks. A bit of the bacon fat will render out while grilling and add some nice flavor to the beef.
Place the roast in the grill (remember, with no heat directly underneath, but only to the sides) and close the lid. Use a remote thermometer, probe inserted into the center of the roast, so you know exactly when to remove it. Depending on the temperature of your grill and the level of doneness you prefer, it can take anywhere from 10 to 20 minutes.
For rare, remove the tenderloin when it reaches 120-125 degrees.
For medium rare, remove it at 130-135 degrees.
Medium - 140-145 degrees. This is pushing it past it's ultimate potential.
Medium well - well, just don't go there. Anything past medium and you'd be better off just grilling a good chuck eye roast.
Resting After Grilling
Remove the beef tenderloin roast from the grill, cover it with a tent of foil, and let it rest for a few minutes before serving, the rarer the meat, the shorter the resting time.
