This smoky, fire-kissed beef tenderloin with herb butter comes from Canal House

A recipe for grilled whole beef tenderloin with compound herb butter has been shared by Canal House, a renowned culinary duo known for their detailed approach to cooking. The dish features a smoky, fire-kissed texture achieved through grilling over hot coals, emphasizing the importance of technique and patience in achieving the perfect result. The method described highlights the preference for charcoal grilling, though gas grills are acknowledged as a practical alternative when time or convenience dictate. The recipe, titled "Grilled Whole Beef Tenderloin," serves twelve and includes both the preparation of a compound herb butter and the steps for grilling the tenderloin itself. For the herb butter, ingredients such as butter, fresh herbs, shallot or scallion, and garlic are combined to create a rich, aromatic topping. The tenderloin, typically weighing between six to seven pounds, is seasoned with oil, pepper, and salt before being grilled to achieve desired doneness. The process begins with preparing the herb butter, blending these elements together until they form a cohesive mixture. The tenderloin is then dried, trimmed, and tied to ensure even cooking. It is rubbed with oil and pepper before being placed on a medium-hot grill. The cooking involves initially searing the meat over the hottest part of the grill to develop a charred crust, followed by transferring it to a cooler area to complete the cooking process. Internal temperatures are monitored to determine readiness, with rare requiring 120°F and medium-rare reaching 130°F. After grilling, the tenderloin rests on a cutting board for fifteen minutes to allow juices to redistribute. The string used to tie the meat is removed, and the tenderloin is sliced and served either warm with a spread of the compound herb butter or chilled and sliced for later consumption. The recipe also suggests storing leftovers in the refrigerator for up to three days. Melissa Hamilton, one of the founders of Canal House, brings her extensive experience in food styling and culinary arts to the table. Previously working at Saveur and in notable kitchens such as Martha Stewart Living and Cook's Illustrated, she has contributed significantly to the culinary world. Christopher Hirsheimer, the other founder, is recognized for his photographic work and contributions to the culinary and design fields. Together, they have authored several cookbooks, including the recent publication "Canal House: Cook Something." This recipe exemplifies the meticulous attention to detail characteristic of Canal House's approach to cooking. By focusing on the fundamentals of grilling, such as controlling heat, managing flare-ups, and allowing the meat to rest, the recipe underscores the balance between artistry and science in the kitchen. The emphasis on simplicity in seasoning allows the flavors of the ingredients to shine, while the compound herb butter adds a layer of complexity and richness to the final dish.