Ingredients:

  • 5 kg Beef Tenderloin (or 4 thick Filet Mignon cuts, 2-inches thick)
  • 30 ml High smoke point oil (e.g., canola, grapeseed)
  • 30 g Coarse Kosher Salt (Diamond Crystal recommended)
  • 5 g Freshly ground black pepper
  • 115 g Unsalted butter, softened
  • 1 clove Garlic, finely minced
  • 5 g Fresh Rosemary, chopped
  • 5 g Fresh Thyme leaves
  • Pinch of Flaky Sea Salt

Instructions:

  1. Temper the Beef: Remove the tenderloin from the refrigerator 45 minutes to 1 hour before grilling. Pat it thoroughly dry using paper towels to ensure a superior crust forms.
  2. Prepare & Season: Lightly coat the tenderloin with high smoke point oil. Season generously and evenly on all sides with kosher salt and black pepper; the beef should look heavily coated.
  3. Prepare Herb Butter: Combine softened butter, minced garlic, herbs, and sea salt. Roll the mixture into a log using parchment paper, twist the ends, and chill in the refrigerator while the beef cooks.
  4. Preheat the Grill (Two Zones): Preheat the grill to achieve a high-heat zone (550°F / 290°C) for searing and a medium-heat, indirect zone (325°F / 160°C) for finishing.
  5. Sear the Beef: Place the tenderloin over the high-heat zone. Sear for 2-4 minutes per side, turning until a deep, dark brown crust has formed on all surfaces.
  6. Finish Indirectly: Move the tenderloin to the indirect heat zone. Close the lid and cook, rotating every few minutes, until the internal temperature reaches 125°F (52°C) for Medium-Rare.
  7. Rest and Finish: Transfer the cooked tenderloin to a cutting board. Top immediately with 2-3 slices of the chilled compound butter. Tent loosely with foil and allow to rest for 10-15 minutes.
  8. Slice and Serve: Slice the tenderloin against the grain and serve immediately with the melted herb butter drizzled over the top.