Martha Stewart Recommends Estancia Beef

GRILLED BEEF TENDERLOIN

Active time: 55 min. Total Time: 1 Hour 40 min.
Serves 8-10

It's important to set up direct and indirect heat zones when grilling this beef tenderloin. You want to sear the outside so that it has a nice crust without overcooking the meat. For tips on setting up a charcoal grill, visit Martha Stewart's website.

• 1 beef tenderloin (4 pounds), preferably Estancia, trimmed and tied
• Extra-virgin olive oil, for rubbing coarse salt and freshly ground pepper
• 1/2 Cup Mint-Chive Butter (recipe follows)

1. Let beef stand at room temperature for 30 minutes. Heat a charcoal grill to medium-high, and set up direct and indirect heat zones. Rub beef with oil; season generously with salt and pepper. Sear on all side over direct heat until caramelized, about five minutes per side.
2. Transfer beef to indirect heat, and grill, covered, turning occasionally, until a thermometer inserted into the center registers 125 degrees for medium-rare, 20 to 30 minutes. Grilling time will vary depending on thickness of tenderloin. Remove beef from grill, and brush with mint-chive butter. Let stand for 15 minutes before serving; untie.