marinated whole beef tenderloin

Unknown

I am cooking a whole beef tenderloin. I am marinating it overnight in a red wine marinade. Should I cook it with the plate setter or direct on a raised grill.

Essex County

saxman,
I do them direct and without a raised grid. I've usually started them in a hot egg, about 450 and then drop the temp to 350. It doesn't take long to get the internal temp of the roast up to 120 and it typically coasts to about 130 during the rest.[p]Several posters have described a reverse trex method where you roast at 250 or even lower until you get to temp, say 120. Then you remove the roast, jack the dome temp to 750 and quickly sear all sides. I did this for a pork roast recently and think it would be fantastic for a tenderloin.[p]Have fun!
Paul