Grill-Roasted Beef Tenderloin for a Crowd on a Charcoal Grill

Name: Grill-Roasted Beef Tenderloin for a Crowd on a Charcoal Grill
Yield: Serves 10 to 12
Ingredients: 6 pounds, beef tenderloins, trimmed of fat and silver skin, tail end tucked and tied at 2-inch intervals (see illustrations below); 1 1/2 tablespoons, kosher salt; 2 tablespoons, olive oil; 1 tablespoon, ground black pepper

Main Courses
Beef
Grilling & Barbecue

Appears in Cook's Illustrated September/October 2004, America's Test Kitchen TV

With a whole tenderloin going for as much as $180, uneven cooking, bland flavor, and a tough outer crust just don't cut it. Could we do it cheaper and better?

SERVES 10 to 12

TIME 1½ hours, plus 1 hour salting and 1 hour soaking

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