No one does a whole tenderloin like Marty. He likes to buy the “untrimmed” tenderloin from Costco and remove the silver himself. This cut is great because it has a “tail” so there is always something for everyone – from rare to medium – and he can choose how much fat he leaves! The trimmed version is lovely as well as it is easy and as it has no tail, the entire piece cooks consistently.
Marty insists that the meat must be at room temperature whenyou start to cook and ALWAYS use a meat thermometer.
Remember, if you’re lookin’ you’re not cookin’! Keep the grill closed!