Grilled Filet Mignon Roast

Course Main Course

Remove the roast from the refrigerator at least 45 minutes before you plan to grill it. At 20 to 45 minutes before it's time to cook, start the grill as well
Trim the meat as needed to remove any remaining silverside, outer fat, or particularly thin pieces that might burn. Rub the surface with the preferred fat, then apply the salt and pepper to all sides
Place the roast on the grill in a central location with the racks set for indirect heat. Keep it away from any active coals or flame areas that might cause uneven cooking
Cook for around 20 to 30 minutes, depending on the size of the tenderloin. Use a meat thermometer to check the internal temperature around the 20-minute mark and every 2 minutes after. Aim for an internal temperature around 10 degrees below your targeted level of doneness
Remove the roast from the grill. Bring it to the stove and heat up a cast iron pan with a tablespoon of high-heat oil or fat in it. Sear all sides of the roast for 3 to 4 minutes per side, aiming for around 10 minutes of total time in the pan
Let the roast stand for 10 to 15 minutes under a cover of tented aluminum foil before serving. Carve it from the thinner end first for even slices