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Herb-Garlic-Pepper Grilled Beef Tenderloin
Comments:
The beef tenderloin, where the filets are derived, is one of the most tender pieces of beef there is. Usually served for special occasions, this will certainly impress family and friends alike!
 1 whole beef tenderloin
6 Tbs olive oil
8 large garlic cloves, minced
2 Tbs minced fresh rosemary
1 Tbs dried thyme leaves
2 Tbs coarsely ground black pepper
1-1/2tablespoon salt
If not already done, you will need to trim any excess fat and the silverskin with a sharp knife. Once this is done, then make a small slice perpendicular to the length, near the thin tip end (but not all the way through) and fold under to approximate the thickness of the rest of the roast. Use your butcher's twine to hold tight
Mix the oil, garlic, rosemary, thyme, pepper and salt thoroughly in a non-reactive bowl and rub over the tenderloin and coat completely. Cover and set the tenderloin aside.
Start your charcoal fire to your pit or turn all gas burners on high until your pit or grill is hot. Brush the grilling surface clean. Now, place the tenderloin on the hot rack and grill until all sides have been nicely seared.
Once seared, move the tenderloin to the grill's cooler side and cook until a meat thermometer inserted in the thickest section registers 130° for rosy pink or longer for more doneness (which we don't recommend!). Let your beautiful tenderloin rest for about 15 minutes before carving.
Enjoy!
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