Ingredients:

  • 1 kg / 2.2 lb Beef Tenderloin (center-cut, trimmed of silverskin)
  • 30 ml / 2 Tbsp Olive Oil (High-heat variety)
  • 15 g / 1 Tbsp Coarse Salt (Kosher or Sea Salt)
  • 5 g / 1 Tsp Freshly Cracked Black Pepper
  • 5 g / 1 Tsp Dried Rosemary
  • 5 g / 1 Tsp Dried Thyme
  • 3 g / 1/2 Tsp Garlic Powder
  • 30 g / 2 Tbsp Unsalted Butter (cold)
  • 5 g / 1 Tbsp Fresh Parsley (chopped, for garnish)

Instructions:

  1. Prepare the tenderloin: Pat the tenderloin completely dry using paper towels. Trim any excess fat or remaining silverskin. Tie the tenderloin with butcher’s twine at 1-inch intervals if necessary to ensure uniform thickness and even cooking.
  2. Apply the Rub: In a small bowl, combine the salt, pepper, rosemary, thyme, and garlic powder. Lightly coat the entire exterior of the tenderloin with olive oil. Generously massage the herb rub mixture over all surfaces, ensuring a thick, even coating.
  3. Establish Two-Zone Heat: Prepare the grill for two-zone cooking: one section for high, direct heat (450°F+ / 232°C+) and one section for low, indirect heat. Allow the grill grate to preheat for at least 15 minutes.
  4. Sear the Exterior: Place the tenderloin directly over the high, direct heat. Sear for 2–3 minutes per side until a deep, dark brown crust forms. Use tongs to turn the beef carefully.
  5. Transition to Indirect Cooking: Move the seared tenderloin immediately to the cool, indirect heat zone. Close the lid and cook, turning every 5–8 minutes, until the internal temperature reaches 120°F (49°C) for rare or 130°F (54°C) for medium-rare.
  6. Add Butter & Final Check: When the internal temperature is 5°F (3°C) below the target doneness, place cold butter pats over the top of the tenderloin. Continue cooking until the desired target temperature is reached (e.g., 130°F / 54°C for medium-rare).
  7. Rest the Meat: Immediately remove the tenderloin from the grill and place it on a clean cutting board. Tent loosely with aluminum foil. Allow the beef to rest undisturbed for 10–15 minutes; this is crucial for moisture retention.
  8. Slice and Serve: Remove the butcher’s twine (if used). Slice the tenderloin against the grain into 1-inch thick medallions. Garnish with fresh parsley and serve immediately.