1 whole beef tenderloin – trim it yourself or have your butcher do this
Chicago or Montreal Grill Time Seasoning
Directions:
Use a sharp knife or scissors to remove silver skin and trim excess fat from tenderloin. Fold the thinner end under to approximate the thickness of the rest of the beef tenderloin.
Season the entire tenderloin; rub over tenderloin to coat. Let sit while you preheat the grill.
Preheat a gas grill to high for 10 minutes and lightly oil the grate.
Place tenderloin on the hot grill and close the lid. Grill until well-seared, about 5 minutes. Flip and repeat on all sides on medium to high flame.
Do not leave the grill during this time; the flames could flare up.
Turn off the burner directly underneath the tenderloin and turn the remaining one or two burners (depending on grill style) to medium.
Cook until rosy pink and a meat thermometer inserted in the thickest section registers 130°F, about 45 to 60 minutes. Cook time will depend on tenderloin size and the grill type.
