Green Mountain Grill Beef Tenderloin
Grill the perfect beef tenderloin on your Green Mountain Grill. Follow our easy recipe for a tender, juicy, and flavorful steak experience.
Ingredients
- Beef Tenderloin 3-4 lbs
Rub:
- 2 tablespoon coarse salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Optional Coffee Rub:
- 1 tablespoon ground coffee
Instructions
Preparation
- Trim any excess fat from the beef tenderloin, leaving a thin layer for flavor.
- In a small bowl, mix together the coarse salt, black pepper, garlic powder, smoked paprika, dried thyme, and dried rosemary. If using, add the ground coffee to the rub.
- Generously rub the mixture all over the beef tenderloin. Let it sit for at least 30 minutes to allow the flavors to penetrate the meat. If you have more time, let it rest in the refrigerator for a few hours or overnight.
Smoking
- Preheat your Green Mountain Grill to 225°F. Load it with cherry or apple wood pellets for a mild, sweet smoke flavor.
- Once the grill reaches the desired temperature, place the seasoned beef tenderloin directly on the grill grates, fat side up.
- Smoke the beef tenderloin at 225°F until it reaches an internal temperature of 130°F for medium-rare. This should take about 2-3 hours, depending on the size of the tenderloin.
- Use a meat thermometer to check the internal temperature periodically.
Searing and Resting
- Once the tenderloin reaches the desired internal temperature, remove it from the grill. If you want a nice crust, heat a cast-iron skillet over high heat.
- Sear the tenderloin in the hot skillet for 1-2 minutes on each side until a crust forms.
- Transfer the seared tenderloin to a cutting board and cover it loosely with aluminum foil. Let it rest for 10-15 minutes. This step is crucial for retaining the juices and ensuring a tender, flavorful meat.