Pepper Crusted Beef Tenderloin
|Beef tenderloin||5 Pound, trimmed (1 Piece)|
|Olive oil||2 Tablespoon|
|Kosher salt||1 Tablespoon|
|Black peppercorns||3 Tablespoon, cracked|
|Prepared horseradish||1⁄2 Cup (8 tbs)|
1. Set tenderloin on sheet of waxed paper; brush with oil and season with salt and pepper, rubbing them in. Turn meat to coat evenly.
2. Preheat a gas grill for indirect cooking, or build a fire on one side of a charcoal grill.
3. Grill tenderloin over direct heat or directly over the fire until seared on all sides and a crust has developed, about 10 minutes, turning halfway through cooking. Melting fat may cause flare-ups, so have a spray bottle of water handy. Move tenderloin away from direct heat and cover grill; cook until done to taste, 20 to 25 minutes longer for medium-rare (an instant-read thermometer will register 130°F). Let stand for 15 minutes before slicing. Serve with horseradish on the side, if desired.