GRILL BEEF TENDERLOIN RECIPES

Steps:

• Mix Seasoning, parsley and rosemary in small bowl. Brush tenderloin with oil. Rub seasoning mixture evenly over beef tenderloin. Fold thin end of tenderloin underneath. Tie with butcher's twine, then tie with twine every 2 inches, so roast keeps its shape. Let beef stand at room temperature for 30 minutes before grilling.
• Prepare grill for indirect heat (about 325°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side. Place beef on unlit side of grill. Close grill.
• Grill 40 to 45 minutes or until internal temperature of thickest part of roast is 125°F, turning occasionally if needed for even cooking. Move roast to lit side of grill. Turn lit side of grill to high.
• Grill, uncovered, an additional 8 to 10 minutes or until roast is slightly charred and has reached desired doneness, turning once. Let stand 15 minutes before slicing.

Steps:

• Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
• Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
• Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.