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Black Pepper Crusted Tenderloin



BLACK PEPPER CRUSTED BEEF TENDERLOIN
Weber Grill Restaurant Recipe

Serves 15

1 (6 lb.) tenderloin of beef
3 tablespoons olive oil
1/2 cups cracked black pepper
3 tablespoons WGR seasoning salt

Cut the “chain” off the side of the tenderloin. Cut off all the excess fat and “silver skin”. Fold the tail under (about 2 1/2 inches) and truss up tenderloin using butcher twine. Coat with olive oil. Dust with WGR Seasoning Salt and coat with cracked black pepper. Grill over medium high direct heat for 1-2 minutes on each side (until evenly marked on the outside).

Finish over indirect medium heat for an additional 15 minutes (until internal temperature reaches 115 to 120 degrees.) for medium rare. Allow the roast to rest for 10 minutes. Remove string and slice as needed.