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🍽️ Tender Beef Tenderloin from the Charcoal Grill

370 kcal · 30 min · 4 servings

Tender Beef Tenderloin from the Charcoal Grill Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the beef tenderloin under cold water.
  2. 2. Dry the meat thoroughly with kitchen paper.
  3. 3. Wash the rosemary sprigs and let them drain well.
  4. 4. Strip the rosemary needles from the woody stems.
  5. 5. Finely chop the rosemary needles.
  6. 6. Peel the garlic clove.
  7. 7. Chop the garlic finely.
  8. 8. Rinse the lemon.
  9. 9. Zest about one teaspoon of lemon peel.
  10. 10. Cut the lemon in half.
  11. 11. Squeeze the juice from the lemon.
  12. 12. Put olive oil into a small bowl.
  13. 13. Add the chopped rosemary to the bowl.
  14. 14. Add one tablespoon of lemon juice to the bowl.
  15. 15. Add the grated lemon zest to the bowl.
  16. 16. Season the mixture with salt and pepper.
  17. 17. Mix the ingredients in the bowl well.
  18. 18. Rub the beef tenderloin with the herb-oil mixture.
  19. 19. Let the meat marinate for about 30 minutes.
  20. 20. Preheat your grill.
  21. 21. Place the beef tenderloin on the hot grill grate.
  22. 22. Sear the first side of the tenderloin for about 2 minutes.
  23. 23. Turn the tenderloin.
  24. 24. Sear the second side for about 2 minutes as well.
  25. 25. Wrap the seared tenderloin in aluminum foil.
  26. 26. Remove the tenderloin from the grill.
  27. 27. Let the embers in the grill burn down until they are just glowing.
  28. 28. Place the foil-wrapped tenderloin back on the grill at low heat.
  29. 29. Cook the tenderloin for about 1 hour.
  30. 30. Turn the tenderloin regularly during the cooking time.
  31. 31. Remove the tenderloin from the grill.
  32. 32. Let the meat rest for about 30 minutes.
  33. 33. Slice the tenderloin.
  34. 34. Season the slices to taste with salt and pepper.
  35. 35. Serve the meat.
  36. 36. Use a meat thermometer to check the desired doneness.
  37. 37. Insert the thermometer into the meat to measure the core temperature.
  38. 38. For a rare steak (raw center), the core temperature is about 45 °C to 52 °C.
  39. 39. For medium rare (inner core raw), the core temperature is about 53 °C to 56 °C.

Nutrition per serving