Grilled Beef Tenderloin
  • 1 whole beef tenderloin
  • 16 oz zesty Italian dressing
  • 2 tbsp creole seasoning
  • 4 tbsp soy sauce
  • 3 tbsp old bay season
  1. Prepare beef: Trim off excess fat with a sharp knife.
  2. Snip silverskin with scissors to keep roast from bowing during cooking.
  3. Mix marinade ingredients.
  4. Marinade steak 4 hour - over night in refrigerator.
  5. Remove from refrigerator about 30 prior to cooking, to reach room temperature.
  6. Turn all gas burners in grill on high for 10 minutes.
  7. Lubricate grate with an oil-soaked rag using tongs.
  8. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes.
  9. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
  10. Turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium.
  11. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill.
  12. Let meat rest 15 minutes before carving.
Recipe by At Home With My Honey at