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1
Melt the butter and oil together in a large skillet over medium heat.
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2
When the butter melts, add the minced mushrooms, garlic, balsamic vinegar, oregano, and salt.
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3
Simmer, stirring occasionally, for 4 minutes, or until the mushrooms start to soften.
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4
Remove from the heat and let cool.
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5
Remove any silver membrane from the tenderloin with a sharp knife.
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6
Fold the tail of the tenderloin back onto itself and tie it with cooking twine (this creates a roast with a uniform thickness to ensure even doneness).
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7
Season the tenderloin with the kosher salt.
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8
Drain any excess liquid from the mushrooms.
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9
Pat the mushroom mixture evenly over all sides of the entire beef tenderloin, making a thin crust.
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10
Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
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11
When the cooker reaches 225F, place the tenderloin on the void side of the grill and close the lid.
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12
Cook for 1 hour or until the internal temperature of the tenderloin reaches 120 to 125F for rare, 130 to 135F for medium rare, or 140 to 145F for medium.
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13
Let the tenderloin rest under tented foil for at least 20 minutes before slicing.
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14
To ensure a more uniform doneness, let the meat sit at room temperature for at least 30 minutes before cooking.
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15
Indirect heat
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16
Hickory, Oak, Pecan
