Tenderloin

Sliced whole beef tenderloin, perfectly cooked to a juicy medium — a showstopping centrepiece that's simpler to achieve than it looks.

                                25 Mins.                       45-60 Mins.                                8

👨‍🍳 Instructions:

Trim

1. Place tenderloin on a board.
2. Remove the silverskin (the shiny, tough membrane).
3. Trim any thick surface fat.
4. Optionally remove the chain muscle (loose strip along the side) for a more even shape.
5. Tie the tenderloin with kitchen string every 5cm for even cooking.

Prep

1. Pat dry with paper towel.
2. Rub with olive oil, salt, pepper, garlic powder, and onion powder.
3. Let sit at room temperature for 30 minutes before grilling.

Grill

1. Preheat electric grill to medium‑high (200°C).
2. Sear tenderloin 3–4 minutes per side until browned all over. (Contrary to popular belief, searing doesn't lock in juices — but it does build flavour. Here's why searing still matters.)
3. Reduce heat to medium (160–170°C).
4. Close lid and cook 35–45 minutes, turning occasionally, until internal temperature reaches:

• 52–54°C for medium‑rare
• 56–58°C for medium

Rest & Slice

1. Transfer to a board, cover loosely with foil, and rest 15 minutes.
2. Slice into thick medallions.