Grilled Beef Tenderloin

Here’s how I make my Beef Tenderloin:

-Mix steak sauce up in a small bowl.

-Then go to the bank take a loan out.

-Head to your butcher and have him weigh you up a 6-7 pound piece of beef tenderloin, carry it like a precious baby out to your vehicle, buckle it in, because heaven knows if you got in an accident on the way home, and that baby flew out the window and hit the pavement, it would be sad, really sad.

-While you’re at the butcher, purchase a pound of bacon, go home cook it up for your kiddos.  Pour the grease off and save it massage the tenderloin with.

-About 2 hours before grilling the beef tenderloin, take it out of the refrigerator and place it on a platter, letting it come to room temperature.  Rub the bacon fat all over it, then cover it with Bobby’s Spice Rub for recipe click HERE..   I LOVE this spice mix it’s fabulous, make lots and keep it on hand at all times!

-When you are ready to grill turn your grill up to 375-400 degrees and grill the tenderloin for 10-15 minutes on a side, depending on how thick your meat is. Tenderloins should be served rare to medium rare.  Turn only once.  Remove from grill and cover tightly with aluminum foil, let rest for 15 minutes before cutting.  This last tid-bit of information is very, very important.  If you take your tenderloin off the grill and cut into it too quickly, all the juices will run out and it will not be nearly as juicy and flavorful.  Good things come to those who wait!