This technique uses the Cinder grill in a reverse way that will also speed up your cooking of this tender cut of meat to avoid drying or overcooking. This does result in steam and light oil spray so it is best to keep under the kitchen hood or in a well ventilated area.
Serves: 2-4 people
- 1 each (approx. 2.5 pounds) Tenderloin Roast, Centercut is preferred
- 4 Tbsp Butter, softened
- 2 Tbsp Black Pepper, Ground
1 Tbsp Kosher Salt
- Remove roast from packaging and rinse under cold water and pat dry with towel
- With a sharp knife, remove any fat or sineu
- Tie the roast every couple inches to maintain its shape and even thickness
- Using a pastry brush, brush the butter all over the roast and season with salt and pepper
- Pre-heat the Cinder grill to sear (450 degrees F)
- Once the grill is hot, place the roast on and close the lid.
- Press the sear button and allow to cook for 1 minute
- Lift the lid and flip the roast over a ¼ turn to sear the other sides for one minute
- Insert a probe thermometer into the center of the roast and turn the cinder to 130 degrees. Close the lid and allow the cinder to cool with the roast inside.
- Once the probe reaches 130 degrees Faranheit, remove from the Cinder and allow to rest on a cutting board for 5 minutes prior to serving