This is a very special treat—one that a rancher seems to rarely indulge in!

Here is what you need:

Grassfed Beef Tenderloin

Extra Virgin Olive Oil

Sea salt and fresh cracked pepper, or your favourite Steak Spice.  Ours is Silk Road Spices’ ‘Old Chicago Road Steak Spice’ at the Calgary Farmer’s Market.

Cast Iron Pan

BBQ

Meat thermometer

Remove tenderloin from freezer.  Remove brown paper and let defrost in fridge.  This may take at least a day.  Once thawed or nearly thaw remove from fridge and bring to room temperature. 

As the tenderloin is so lean generously rub with extra virgin olive oil, and then with Steak Spice or salt and pepper.  Bring your grill to 275-300 degrees F. Heat a cast iron pan  to medium high, then sear all sides of the tenderloin.

Move your tenderloin to the grill, then slowly and carefully cook to internal temperature of approximately 125 degrees for rare.  Remove from grill, cover with foil and rest 10 minutes.