This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!
Fold the tail under (approximately 2-1/4 inches) and truss up tenderloin using butcher twine. Coat with olive oil.
Dust with WGR Seasoning Salt and coat with cracked black pepper.
Grill over medium high direct heat for 1-2 minutes on each of four sides (a 1/4 turn each time) until evenly marked on the outside.
Finish over indirect medium heat for an additional 15 to 20 minutes (until internal temperature reaches 115 to 120 degrees) for medium rare.
Allow the tenderloin to rest for 10 minutes. Remove string and slice as needed
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