1 beef tenderloin–They say 8 ounces per person but that’s a lot of meat.  Then again, if you have leftovers you can always make tenderloin and asparagus salad

If you buy your tenderloin at the market or at a butcher store you can get them to tie it up for you.  I tied the one in this picture.  It is easy to do.  Use butcher string and wrap and tie every three or four inches.  This keeps the meat from shrinking into an oddly shaped ball.  You want it to keep it’s long and lean shape!

Rub:

1 tsp. salt

1/2 tsp. pepper

1 TBLSP. garlic powder

1/2 tsp. ginger powder

1 TBLSP. italian spice or oregano

mix together and sprinkle on tenderloin.  Allow to sit on your counter for two hours before barbecuing.

Preheat barbecue turning both burners to high.

place tenderloin on hot grill and brown for 8 minutes

turn it over and brown for another 8 minutes.

Turn one side of barbecue off and place roast on that side.  Turn other side to medium

cook meat for

15 minutes for medium rare

25 minutes for medium

40 minutes for well done

I like to check it every 15 minutes to be sure it is okay.  Not burning but still cooking.

Remove from barbecue and cover with foil for 15 minutes

slice into 1/2 inch pieces and serve with relish, chutney or whatever you like to eat your meat with.

One request

Please do NOT douse your tenderloin with anything.  Especially not ketchup.  If you are a roast and ketchup person you can save yourself some money and buy a less expensive cut of meat.  Tenderloin should be eaten so that it’s flavor and not a condiment is what you taste.  This by the way is my own opinion.  ( Smile)