Whole grilled beef tenderloin is easy to cook. By flavoring it with coffee and then smoking it on the grill we add another flavor dimension. Here are four easy steps to succeed.
- 2.2 lbs beef tenderloin
- 1 tsp salt
- 2 tsp coarse ground black pepper
- 2 tbsp ground coffee
- 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.
- 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.