PREPARATION

PREPARATION
▶ Rub tenderloin with olive oil, then season with
salt, pepper, garlic and thyme.
▶ Preheat the grill on high for ten minutes or
until it reaches about 425°
BEEF TENDERLOIN
Grilled Whole Beef Tenderloin
INGREDIENTS
HELPFUL HINTS
1 whole Beef Tenderloin
(trimmed & tied)
Whole beef tenderloin has an uneven
tapered shape when removed from its
package. Also a silver skin which should
be trimmed off prior to cooking. The
roast will not cook evenly unless the tail
is tucked under and tied with butchers
twine..
2 tbsp
Olive Oil
2 tbsp
Chopped Garlic
1 tbsp
Sea Salt
1 tbsp
Cracked Black Pepper
4 sprigs Thyme Leaves, Fresh
(or 2 tsp dried)
Allow the skilled meat cutters at Palmer’s
to trim and tie your tenderloin roast at no
additional cost to you.
▶ Place tenderloin on the hot grill and sear all
four sides for 5 minutes each.
▶ When searing is complete, reduce heat to
medium low and close lid to finish cooking.
Cook for 3-5 minutes per pound until desired
temperature is reached. Medium rare will
be 140° internal temperature checked at the
thickest part of the roast with a test probe
thermometer.
▶ When finished, remove loin from the grill
and remove butchers string. Allow roast to rest
on the cutting board for three minutes before
carving.
▶ A 4.5 lb roast will serve 8-10 people.
Remember 1.5-2 lbs of trim is removed before
it is tied. Choose a 6 lb raw loin to yield a 4.5 lb
roast.