Episode Details

Grill like a pro with this foolproof whole beef tenderloin method from Canal House—perfect for charcoal or gas grills. Start with a bold sear, then move to a cooler zone to hit your ideal temp (120°F for rare, 130°F for medium-rare). Season early, then slather on a compound herb butter with fresh herbs, garlic, shallots, salt, and pepper for maximum flavor. Let it rest 15 minutes before slicing for juicy, restaurant-quality results. Serve warm or chill for up to 3 days—either way, it’s a flavor bomb.

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