LADD’S GRILLED TENDERLOIN ACTIVE: 40 min l TOTAL: 1 hr 20 min l SERVES: 10 to 12
Ree’s husband,
Ladd, often makes
this grilled tenderloin
for holidays. He uses
long tongs and wears
heavy gloves to take
the pan off the grill—
the butter gets
very hot!1 whole beef tenderloin
(about 6 pounds)
2½ sticks salted butter, melted
and slightly cooled
3 tablespoons seasoned salt
3 tablespoons lemon-pepper
seasoning1.Remove the tenderloin from
the refrigerator and let sit at room
temperature for 30 minutes. Preheat
a grill to medium high.- Using a sharp knife, carefully
trim the tough silvery membrane
off the top of the tenderloin, leaving
all the sections of the tenderloin
intact. Place it in a heavy-duty foil
roasting pan and pour on 2 sticks
melted butter. Sprinkle on some of
the seasonings, then place the pan
on the grill.
3.After the butter starts to get hot,
let the tenderloin cook for a good
10 minutes, then turn it over and
season the other side. Continue to
cook, turning the tenderloin every
7 to 8 minutes as it starts to brown,
until a meat thermometer reaches
125 ̊ to 130 ̊, about 35 more minutes.
If the butter cooks away, add more.
4.Carefully transfer the tenderloin
to a baking sheet or cutting board
and let it rest for 5 to 10 minutes.
Slice as thin or thick as you’d like.104 FOOD NETWORK MAGAZINE ●SEPTEMBER 2020