Beef Tenderloin with Herb-Garlic-Pepper Coating
Preparation time: 20 minutes
Cooking time: 90 minutes
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 beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher’s twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape).
- Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
- Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an olive oil-soaked rag using tongs.
- Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
- Move meat to the charcoal grill’s cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium.
- Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill.
- Let meat rest 15 minutes before carving.
Suggested wine pairings: Cabernet Franc, Cabernet Sauvignon, Meritage, Merlot