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Pecan Wood Grilled Beef Tenderloin Recipe

Name: Rusconi's American Kitchens Pecan Wood Grilled Beef Tenderloin Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb beef tenderloin, trimmed and tied; 3 tbsp olive oil; 2 tsp freshly ground black pepper; 2 tsp kosher salt; 4 each garlic cloves, minced; 1 tbsp fresh rosemary, finely chopped; 1 tbsp fresh thyme, leaves only, chopped; 2 tsp Dijon mustard; 1 tbsp Worcestershire sauce; 2 each pecan wood chunks (soaked 30 minutes); 4 cups charcoal briquettes or lump charcoal; 1 tbs neutral oil (for grates); 3 tbsp unsalted butter; 1 tbsp fresh parsley, chopped; 1 tsp lemon juice (optional)

Inspired by Rusconi's American Kitchen

Time2h

Serves6

Make Pecan Wood Grilled Beef Tenderloin Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef and Marinade

3 lb beef tenderloin, trimmed and tied

3 tbsp olive oil

2 tsp freshly ground black pepper

2 tsp kosher salt

4 each Garlic cloves, minced

1 tbsp fresh rosemary, finely chopped

1 tbsp fresh thyme, leaves only, chopped

2 tsp Dijon mustard

1 tbsp Original Worcestershire Sauce

Grill and Smoke

2 each pecan wood chunks (soaked 30 minutes)

4 cups charcoal briquettes or lump charcoal

1 tbs neutral oil (for grates)

Finishing & Serving

3 tbsp Unsalted butter

1 tbsp Fresh parsley, chopped

1 tsp lemon juice (optional)

Method

Beef and Marinade

Trim and tie

If not already done, remove excess silver skin and fat from the tenderloin. If the roast is uneven in thickness, loosely tie with kitchen twine at 1–1.5 inch intervals to promote even cooking.

Prepare marinade

In a small bowl combine olive oil, minced garlic, Dijon mustard, Worcestershire sauce, chopped rosemary, chopped thyme, kosher salt and black pepper. Whisk until emulsified.

Marinate

Brush or rub the marinade evenly over the entire surface of the tenderloin. Place the beef in a shallow dish or a large resealable bag and refrigerate for at least 1 hour and up to 4 hours. Bring the meat to room temperature for 30–45 minutes before grilling.

Grill and Smoke

Prepare grill for two-zone cooking

Set up a charcoal grill for two-zone cooking (one side direct high heat, one side indirect). Light charcoal and arrange coals on one side of the grill, leaving the other side free for indirect cooking. If using a gas grill, turn one burner to medium-high and leave the other off.

Add pecan smoke

While coals are coming to temperature, soak pecan wood chunks for 30 minutes if not already soaked. Drain and place the chunks directly on hot coals (or in a smoker box for gas grills) just before placing the meat on the grill to generate a short, fragrant smoke.

Preheat and oil grates

When grill reaches about 450–500°F (direct side), clean and oil the grates with a paper towel dipped in neutral oil held with tongs to prevent sticking.

Sear the tenderloin

Place the tenderloin over the direct heat. Sear all sides, rotating every 1–2 minutes to develop an even brown crust, about 6–8 minutes total. Use tongs to turn; avoid piercing the meat.

Move to indirect heat and smoke-cook

After searing, move the tenderloin to the indirect side of the grill. Cover and cook with lid closed, maintaining a grill temperature of 325–350°F. Cook until an instant-read thermometer reads 120–122°F for rare, 125–130°F for medium-rare (internal temp will rise 5–7°F during rest). Expect about 20–30 minutes depending on thickness; start checking at 15 minutes.

Finishing & Serving

Rest and finish with butter

Remove the tenderloin from the grill when it reaches the target temp and transfer to a cutting board. Tent loosely with foil and let rest 10–12 minutes. While resting, melt the unsalted butter and stir in chopped parsley and optional lemon juice.

Slice and serve

Un-tie and slice the tenderloin into 1–1.25 inch medallions. Spoon the herbed butter over slices or brush lightly. Serve immediately, garnishing with additional parsley if desired.

Internal temperature guide

Suggested final pull temps: 120–122°F rare, 125–130°F medium-rare, 135°F medium. Use an instant-read thermometer to ensure doneness and adjust resting time accordingly.