Beef Tenderloin

Ingredients

3 lb beef tenderloin
1 1/2 tsp salt
cracked black pepper ( about 1 tsp )
-- Compound butter--
4 Tbs butter - 1 stick
1 tsp lemon juice
1/4 tsp salt
1 clove garlic - minced
2 Tbs parsley - chopped
1/2 Tbs fresh herbs ( basil, oregano, rosemary..etc) (optional)
1/4 tsp black pepper

Instructions

Two days before serving - trim fillet of any silver skin, Season all over with salt and pepper. Place in fridge ( optional - covered ... uncovered allows outside to dry better )

6 hours before serving - remove from fridge, dab all over with paper towels to remove any moisture. Place on wire rack to dry.

Prepare compound butter - melt butter, whisk in lemon juice...add remaining ingredients...place in fridge to solidify.

2 hours before - preheat oven to 425, preheat grill on high.

1 hour before - dab filet to remove any moisture, oil a paper towel and rub on grill grates before adding meat.

Grill for 3-4 minutes, rotate 45 degrees and grill another 3-4 minutes.

Flip and repeat for all four sides.

Spread compound butter over entire fillet.

Place in oven until center temp reaches 140.

Remove from oven and cover. Let rest for 15-20 minutes before slicing.

Notes

Use about 1/2 tsp salt per lb of meat.

Fillet should be very dry outside before placing on grill to produce great crust.

Grill temp should be screaming hot - 700 deg. or more - before searing meat .

45 degree rotate gives the best diamond grill marks. Could be skipped and do 6 minutes each on all four sides.