Directions: |
Directions:1. To ensure even cooking, fold the last 6 inches of the thin tip end under the roast, then tie 12-inch lengths of kitchen twine crosswise along the length of the roast, spacing the ties about 1-1/2 to 2 inches apart.
2. About 1 hour before grilling, set the tenderloin on a cutting board or rimmed baking sheet and rub with the salt. Cover loosely with plastic wrap and let stand at room temperature.
3. Soak the wood chips for 30 minutes in cold water. Drain the chips, and then place them in a foil tray.
4. About 20 minutes before grilling, place the wood chip pan on the primary burner (the burner that will remain on during grilling); position the cooking grate. Turn on all the burners to high, close the lid, and heat the grill until the chips smoke heavily, about 20 minutes.
5. Uncover the tenderloin, coat it with the olive oil, and sprinkle all sides with the pepper. Place the tenderloin on the side of the grate opposite the primary burner. Grill the tenderloin over the burner(s) without the wood chips until well browned, 2 to 3 minutes, then rotate one quarter turn and repeat until all sides are well browned, for a total of 8 to 12 minutes. Turn off all the burners except the primary burner (the tenderloin should be positioned over the extinguished burner [s]). Cover and cook until an instant-read thermometer inserted into the thickest part of the tenderloin registers 120 degrees for rare, 16 to 20 minutes, or 125 degrees for medium-rare, 20 to 25 minutes.
6. Transfer the tenderloin to a cutting board, tent loosely with foil, and let rest 10 to 15 minutes. Cut into 1/2-inch thick slices and serve. |
This recipe for Grill-Roasted Beef Tenderloin on a Gas Grill is from