Prepare a medium-high heat fire for direct grilling.
Coat the tenderloin with oil and season generously with salt and pepper. Refrigerate for 30 minutes to allow the seasoning to set.
Grill the Whole Kobe Tenderloin over the fire until the internal temperature reaches 117°F, approximately 30 minutes.
Rotate every 5 minutes to prevent burning and baste with melted butter during the last 10 minutes for an extra crust.
While the steak cooks, push it to one side of the grill and preheat a cast iron skillet. Add oil to the skillet as it heats up.
Once hot, add garlic and cook until browned, about 2-3 minutes. Then, add onions, thyme, dijon mustard, red wine, salt, and pepper. Stir occasionally and cook until soft, about 8 minutes.
Once the steak is done, remove it from the grill and let it rest in a cooler for 12 minutes.
After resting, top the steak with the cooked onions and chopped parsley.
Slice, serve, and enjoy!
Ingredients
Directions
Prepare a medium-high heat fire for direct grilling.
Coat the tenderloin with oil and season generously with salt and pepper. Refrigerate for 30 minutes to allow the seasoning to set.
Grill the Whole Kobe Tenderloin over the fire until the internal temperature reaches 117°F, approximately 30 minutes.
Rotate every 5 minutes to prevent burning and baste with melted butter during the last 10 minutes for an extra crust.
While the steak cooks, push it to one side of the grill and preheat a cast iron skillet. Add oil to the skillet as it heats up.
Once hot, add garlic and cook until browned, about 2-3 minutes. Then, add onions, thyme, dijon mustard, red wine, salt, and pepper. Stir occasionally and cook until soft, about 8 minutes.
Once the steak is done, remove it from the grill and let it rest in a cooler for 12 minutes.
After resting, top the steak with the cooked onions and chopped parsley.
Slice, serve, and enjoy!