Beef Tenderloin on the Grill

• The night before: take out the beef tenderloin from the fridge, rinse it with cold water and pat it dry with a paper towel. Trim off any fat or membranes, it is usually a quick job since a beef tenderloin is lean. There is usually a silver membrane, about two inches wide, on one ‘side’ of the beef. Trim it off.

Step 1 – dry brine

• Apply the salt evenly all over the meat. This amplifies the beef flavor. Leave it in the fridge overnight.

Step 2 – truss it

• To make the whole tenderloin cook evenly: flip the last 4-5 inches over (fold it back) and tie it together with the rest of the meat. Truss it tight with butcher's twine.
  

Step 3 – rub with coffee

• Now sprinkle the beef with coffee all over. Then continue with the black pepper.
• Time to cook: Fire up your grill, prepare it for indirect grilling. Have it running at 240° – 265° F. Use the snake method if you’re using a kettle grill.
• Add some wood chunks for smoking if you like.

Step 4 – smoke it

• Place the meat on the indirect side and close the lid. Wait until the inner temperature is 122° F. It takes roughly an hour.
• Remove the meat from the grill and let it rest while you stoke the fire to get it real hot.
• Now it’s time to sear: when the fire is hot, place the meat back on the grates, this time over high direct heat, and sear it for a few minutes. Keep turning often, it's done when the inner temp hits 56° C / 133° F.
  
• Once you have a nice charred surface it’s time to remove it from the grill and let it rest for 10 minutes on the cutting board. Then all you have to do is to slice and serve. It’s that easy. Serve it with a nice red wine sauce.