Recipe Below
YOU’LL NEED:
1 Whole Beef tenderloin (serves 6-10+. Depending on size of loin)
Mustard Sauce (Fischer & Weiser Hickory Cracked Pepper Mustard Sauce)
Raising The Steaks Rub by Dizzy Pig
DIRECTIONS: Pre-heat Grill to 225-250 degrees. Set up indirect, using Conveggtor. If desired, add pre-soaked Hickory Chips just before adding steaks (1 cup) for a little smokier flavor. If using a Gas Grill, cook on indirect heat side of grill (no flame).
Take beef out of the refrigerator 30 minutes before cooking, then dry off the surface of the meat. Prepare tenderloin by removing silver skin, Trim or remove “tail” portion and loose or small hanging pieces. If tail portion is kept, fold on to top of loin and use butcher’s twine to tie tail portion to the rest of the loin. This will ensure even heating due to uniform thickness.
Season with your favorite grill rub (season 10-15 minutes before cooking) Recommended Rubs: Fogo Rub, Hard Core Carnivore Black, Lane’s Brisket Rub, or Dizzy Pig’s Raising the Steaks rub
Place beef on indirect heat, turning/moving every 10-15 minutes for even heating.
Remove from grill when internal meat temperature reaches 115 degrees (for Medium Rare results or 120 For Medium Results)
Let loin rest (covered in foil) for 15-20 minutes (or until internal temp stops rising)
Take out Conveggtor, and get grill to 500 degrees or higher for direct grilling. If gas grill, prepare to cook directly over flame.
Grill direct and flip every 2 minutes. Do this for 8 minutes (4 flips). Transfer tenderloin to a carving board and toss with board dressing, letting rest for 10 to 15 minutes (loosely tented in foil). Beef will carry over to a perfect medium rare temperature range during the rest. (130-135 is Medium Rare, 135-145 is Medium) If the temperature starts to carry over too much, take off the foil.
Slice to desired thickness.
Finish with a sprinkle of Fleur De Sel Salt only if it needs a little more salt. Serve and enjoy!
