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Adapted from Weber's Art of the Grill


  • 3/4 cup unsalted butter, softened
  • 1/2 cup chopped fresh basil
  • 2 Tbs. fresh lemon juice
  • 2-1/2 tsp. kosher salt, divided
  • 1/4 tsp. black pepper
  • One 4-to 5 lb. beef tenderloin
  • 1 Tbs. cracked black pepper
  • Vegetable oil for brushing meat


  • Make basil butter by combining butter, basil, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl. Mix well.
  • Set aside.
  • Trim the thin end from the beef tenderloin and reserve for another use.
  • Press remaining 2 teaspoons salt and the cracked pepper into the remaining meat.
  • Lightly brush the tenderloin with vegetable oil.
  • Begin grilling by searing the meat directly over high heat, turning occasionally until seared on all sides, 8 to 10 minutes.
  • Then grill the tenderloin indirectly over high heat.
  • The meat will take 30 to 40 minutes more to reach medium-rare.
  • Remove from the grill and allow to rest for about 10 minutes.
  • The internal temperature will rise about 5 degrees while resting.
  • Slice the tenderloin and serve with basil butter.
  • Serves: 8

Categories: Beef  Main Dish 
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