Instructions

1. Cut the excess fat from the tenderloin with a sharp knife. Cut the silver skin off the roast so that it does not bow when you cook it. The silver skin appears as a tough, white membrane that covers the surface of the tenderloin.

2. Tuck the tip end under the roast. Tie the tenderloin with butcher's twine every 2 inches to help the roast retain its shape.

3. Remove the excess moisture by patting the tenderloin with paper towels. Brush olive oil over the tenderloin, and then season it with salt and pepper.

4. Place charcoals on one half of the grill, or turn the gas burners on high. Coat the grill grates with olive oil to prevent the tenderloin from sticking. Once the charcoals burn down or the gas burner stays lit for 10 minutes, place the tenderloin on the hot grates for five minutes to sear it. Turn the beef tenderloin over, and sear the other side for five minutes.

5. Move the tenderloin to the side without charcoal, or turn off the burner under the meat. Turn the other burners to the medium heat setting.

6. Cook the beef tenderloin over indirect heat until its internal temperature reaches 145 to 150 degrees Fahrenheit. The inside of the tenderloin will be pink and medium-rare. This generally takes anywhere between 45 and 60 minutes, depending on the grill and the tenderloin size.

7. Allow the tenderloin to rest on a cutting board for 15 minutes. Cut the twine off the tenderloin, and cut it into individual servings.