Ingredients:
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Directions:
Take beef and tuck in tail end tie it at 2-inch intervals.
About 1 hour before grilling, set tenderloin on rimmed baking sheet and rub with salt. Cover loosely with plastic wrap and let stand at room temperature. Cover two 2-inch wood chunks with cold water and soak 1 hour; drain.
About 15 minutes before grilling, open bottom grill vents. Using large chimney starter, ignite about 6 quarts (1 large chimney, or 2 ½ pounds) charcoal briquettes and burn until covered with layer of light gray ash, about 15 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one half of grill, piling them about 3 briquettes high. Set wood chunks on coals. Position grill grate over coals, cover grill, and heat grate until hot, about 10 minutes; scrape grill grate clean with grill brush.
Coat tenderloin with oil and sprinkle all sides with pepper. Grill tenderloin on hot side of grill directly over coals; cook until well browned, about 2 minutes, then rotate one quarter turn and repeat until all sides are well browned, total of 8 minutes. Move tenderloin to cooler side of grill and cover, positioning lid vents over tenderloin. Cook until instant-read thermometer inserted into thickest part of tenderloin registers 120 degrees for rare, 16 to 20 minutes, or 125 degrees for medium-rare, 20 to 25 minutes.
Transfer tenderloin to cutting board and tent loosely with foil; let rest 10 to 15 minutes. Cut into 1/2-inch-thick slices and serve. |
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