Grilled Beef Tenderloin

The loin is well rubbed with oil and coarsely ground pepper and grilled on the spit or on the grill – turning frequently – for about 30, but not more than 40 minutes. The heat must be very strong at the beginning, so that the pores of the meat close quickly and no juice can escape. So first hold the loin close to the fire. Then grill it at a greater distance from the fire. Season lightly with salt only at the end. Let it rest for 5 minutes before cutting. You can put Maitre butter on the cut meat. Info: ===== The beef tenderloin is – if it is well seasoned – so tender that you could almost serve it raw. Therefore, grill it only briefly, either ‘English’ or ‘pink’. The loin for grilling should include the evenly thick piece, if possible. If you want to grill the thinner tip as well, wrap it in aluminum foil first. Depending on the thickness of the fillet, pull the foil off more and more during grilling. The thin tip is then grilled for a very short time. However, you can also have your butcher tie the entire beef tenderloin to an even thickness.

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