Charbroiled Beef Tenderloin Recipe

Trim and tie

If the tenderloin is uneven, trim the silver skin and excess fat. Tie the tenderloin at 1- to 1.5-inch intervals with kitchen twine to promote even cooking (optional but recommended).

Marinade

In a small bowl whisk together 3 tbs olive oil, soy sauce, Worcestershire, minced garlic, chopped rosemary, thyme, 2 tsp kosher salt and 1 tsp black pepper. Place the tenderloin in a shallow dish or resealable bag and rub the marinade all over. Marinate at room temperature for 30 minutes or refrigerate for up to 2 hours. If refrigerated, bring to room temperature for 30–45 minutes before grilling.

Preheat and oil grill

Preheat a charcoal or gas grill to high heat for direct searing (aim for 500–550°F / 260–290°C at grate). Clean and oil the grates well. Brush the tenderloin with 1 tbs olive oil just before searing.

Sear

Place the tenderloin directly over the hottest part of the grill. Sear on all sides, rotating every 2–3 minutes to develop an even char and crust; total sear time about 8–10 minutes. Use tongs to turn; avoid piercing. You want a deep brown crust but not fully cooked through.

Indirect roast to temperature

After searing, move the tenderloin to a cooler part of the grill (indirect heat) or reduce burner heat to medium. Add a knob of the unsalted butter on top of the roast. Close lid and cook until internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium, about 12–20 minutes depending on thickness. Check with an instant-read thermometer inserted into the thickest part.

Rest

Transfer the tenderloin to a cutting board and tent loosely with foil. Let rest 10–15 minutes; carryover cooking will raise the internal temp a few degrees. During resting, the butter will melt and redistribute, keeping the meat juicy.

While meat is resting, make the horseradish cream. In a bowl combine 1 cup sour cream, 2 tbs mayonnaise, 3 tsp prepared horseradish, 1 tsp lemon juice, 1 tsp Dijon mustard, 1 tsp salt and 1/2 tsp black pepper. Stir until smooth and taste; adjust horseradish and salt to preference. Chill briefly or serve at room temperature.

Toss 4 cups baby arugula with 2 tsp extra-virgin olive oil, 1 tsp lemon juice, 1/4 tsp sea salt and 1/4 tsp black pepper until lightly dressed. Top with shaved Parmesan if using. Keep chilled until plating.

Slice the rested tenderloin into 1/2-inch thick medallions. Arrange a handful of dressed arugula on each plate, place slices of tenderloin atop the arugula, and spoon a dollop (about 1–2 tbs) of horseradish cream alongside or over the meat. Sprinkle with 1/2 tsp coarse sea salt and 1/4 tsp freshly ground black pepper as a finishing touch. Serve immediately.