Grilled Beef Tenderloin with Herb Garlic Pepper
Ingredients: Makes 13 (6-ounce) servings
1 (5 pound) whole beef tenderloin
6 tablespoons olive oil
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1 tablespoon dried thyme leaves
2 tablespoons coarsely ground black pepper
1 tablespoon salt
- Prepare meat: Trim excess fat with a sharp knife. Double fine tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep the meat with string tie every inch of 11/2 to 2 (to help the meat keep its shape). Silver snip with scissors to keep roast from curling during cooking. Then, mix the oil, garlic, rosemary, thyme, pepper and salt and rub over roast to coat. Set aside meat.
- Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Oil the grill with a cloth soaked in oil with tongs. Place meat on hot grill and close the lid, grill until well charred, about 5 minutes. Turn meat and close the lid, grill until well seared on second side, another 5 minutes.
- Move the meat to cool side of the charcoal grill, or turn off the burner directly under the meat and the rest in turn one or two burners (depending on the style grill) to medium. Cook until meat thermometer inserted in the thickest section registers 130 degrees rose pink, 45 to 60 minutes, depending on size of tenderloin and grilled. Let stand 15 minutes before carving.