1 (around 4 lb) beef tenderloin, trimmed and tied
1/4 cup olive oil
3 tbsp coarsely ground black pepper
2 tbsp coarsely chopped fresh thyme
kosher salt, to taste
Coat tenderloin with the olive oil and season evenly with pepper and thyme; allow to come to room temperature for around 30 minutes while you prepare the grill.
To prepare grill: Light a fire with either charcoal or wood and allow it to burn down to medium-high. Arrange some of the coals on one side of the grill to make a hot zone and some coals on the other side to make a cooler indirect heat zone.
Generously season the tenderloin with salt and place directly over the hot fire; sear each side for about 5 minutes until the meat is caramelized and crusted. Move the beef to the cooler indirect heat section and close the lid. This allows the meat to roast; turn it occasionally during cooking. Cook until a meat thermometer inserted in the thickest part of the meat reads 125 degrees for medium-rare, about 20 minutes. (Adjust cooking time for medium, well, etc., if desired)
Allow meat to rest at least 15 minutes before slicing.
Note: This recipe is from Chef Lambert of Ft. Worth and Austin fame.
3 tbsp coarsely ground black pepper
2 tbsp coarsely chopped fresh thyme
kosher salt, to taste
Coat tenderloin with the olive oil and season evenly with pepper and thyme; allow to come to room temperature for around 30 minutes while you prepare the grill.
To prepare grill: Light a fire with either charcoal or wood and allow it to burn down to medium-high. Arrange some of the coals on one side of the grill to make a hot zone and some coals on the other side to make a cooler indirect heat zone.
Generously season the tenderloin with salt and place directly over the hot fire; sear each side for about 5 minutes until the meat is caramelized and crusted. Move the beef to the cooler indirect heat section and close the lid. This allows the meat to roast; turn it occasionally during cooking. Cook until a meat thermometer inserted in the thickest part of the meat reads 125 degrees for medium-rare, about 20 minutes. (Adjust cooking time for medium, well, etc., if desired)
Allow meat to rest at least 15 minutes before slicing.
Note: This recipe is from Chef Lambert of Ft. Worth and Austin fame.
Note: Recipe and photo are from a Texas Highways magazine in 2017.
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