Beef Tenderloin

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“This recipe comes from a Baltimore team of architects--DeGroen's Beer Porkitects--which compete annually in national BBQ competition. Serve with Horseradish Cream Sauce and BBQ Red Beans. (Prep time is marinating time).”
24hrs 45mins

Ingredients Nutrition

  • 1 (16 ounce) bottle Wishbone Italian dressing
  • 1 (5 -8 lb) beef tenderloin


  1. Trim tenderloin of all large pieces of fat and any portion of the silver membrane.
  2. Place tenderloin in large plastic food bag and pour all of dressing over top.
  3. Seal bag and place in refrigerator for 24 hours.
  4. Prepare a very hot grill.
  5. Remove tenderloin from marinade and sear on hot grill for several minutes per side.
  6. After both sides are quickly seared, prepare grill for indirect heat.
  7. (On my grill, I turn off the center and turn the two outer burners to med-low.) Add your favorite smoking wood during this time, if desired.
  8. Cook until the internal temperature of the meat is 130°F.
  9. Remove tenderloin from grill, wrap very loosely in aluminum foil and allow to rest 15 minutes before slicing.
  10. Slice into 1/2 to 3/4-inch medallions and serve with Horseradish Cream Sauce (recipe here on Zaar).

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