Slices of medium-rare beef on a white plate
    3 min read Planning Guide

    How to Grill a Whole Beef Tenderloin

    Short answer

    Tie the tenderloin so it's even, cook it on the cool side of the grill at 225–250°F (110–120°C) until it's 10°F below your target — about an hour for a whole trimmed tenderloin — then sear all four sides. Pull at 125°F (52°C) for medium-rare.

    Quick guide

    Beef tenderloin (reverse sear)

    1 h 35 min Medium Serves about 9 people
    Size
    Doneness
    Pull at (medium-rare)52°C / 125°F

    You need

    • Beef tenderloin, whole, trimmed, 4 lb (1.8 kg)
    • Kitchen string
    • Coarse salt and black pepper
    • A little oil

    1. Trim and tie

      Remove the silvery skin, fold the thin tail end under and tie with string every 4 cm (1½ in) so it cooks evenly. Salt all over, ideally 1–24 hours ahead.

    2. Set up two zones

      Heat on one side only, 110–120°C / 230–250°F on the cool side.

    3. Slow phase

      On the cool side, lid closed, until the centre reads 46°C / 115°F — about 60 min.

    4. Sear all over

      Over the hottest part, about 2 minutes on each of four sides, until browned. Pull at 52°C / 125°F.

    5. Rest and slice

      Rest 10–15 minutes, remove the string and slice 2 cm (¾ in) thick.

    Plan it around your serving time →

    Beef tenderloin is the tenderest cut there is and it's also lean, so there's no margin for overcooking. Tying it makes it cook evenly, and a gentle start with a quick sear keeps it pink throughout.

    Why You Tie It

    A whole tenderloin tapers from thick to thin. Folding the thin tail underneath and tying it every 4 cm (1½ in) gives you an even log that cooks at the same rate from end to end.

    Lean Means Careful

    With almost no fat to protect it, tenderloin goes from perfect to grey in a few degrees. Use a thermometer and pull it at 125°F (52°C) for medium-rare.

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    Serving a Crowd

    A whole trimmed tenderloin of about 4 lb (1.8 kg) serves 8–10 people as the main event. The thinner ends come out more done, which suits guests who prefer medium.

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    Frequently Asked Questions

    How long does it take to grill a beef tenderloin?

    A whole trimmed tenderloin takes about an hour on the cool side at 225–250°F, plus about 8 minutes of searing and a 10–15 minute rest.

    What temperature should beef tenderloin be?

    Pull at 125°F (52°C) for medium-rare or 135°F (57°C) for medium. It rises a few degrees as it rests.

    How much beef tenderloin per person?

    About ½ lb (225 g) of trimmed tenderloin per person.

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