Trim excess fat and silver skin from the beef tenderloin
Tie the tenderloin with butcher’s twine for even thickness
Pat the meat dry with paper towels
Season generously with salt and black pepper
Let the meat sit at room temperature for 30 to 45 minutes
Preheat the grill to high heat for direct searing
Oil the grill grates lightly
Sear the tenderloin on all sides over direct heat
Move the tenderloin to indirect heat after searing
Close the grill lid and cook until desired doneness
Use a meat thermometer to check internal temperature
Remove at 125°F for rare
Remove at 130°F for medium-rare
Remove at 135°F for medium
Rest the tenderloin for 10 to 15 minutes before slicing
Slice against the grain and serve