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Sear the beef tenderloin steak on each side for 2 minutes on high heat, then move steaks to medium heat, continue cooking following the chart per minutes on each side on the medium heat until desired temperature is reached.he key to not overcooking a thick tenderloin is to sear the steak on both sides. On the high temperature sear the steaks about 2 minutes on each side with the lid down. Once the steaks are browned on both sides, slide them to the cooler part of the grill, continue grilling with the lid down to the desired doneness.
Let stand for 15 minutes before slicing. The temperature of the meat will rise during this time (this is reflected in the timings below). Untitled Document Cut Description How to use it Whole tenderloin roast, trimmed This is a long, cylindrical, boneless cut from the loin. Usually about 4 to 6 pounds.over and grill, allowing 3/4 to 1 hour for a 2- to 3-pound roast (135Â°F) and 1 to 1 1/4 hours for a 4- to 5-pound roast (135Â°F). Add more charcoal to maintain heat as necessary. (For gas grill, preheat grill. Reduce heat to medium.