When that special occasion calls for a heard of your favorite friends, the king of beef (the beef tenderloin) comes to mind. This will not only excite your party revelers, but will set the tone for a grand evening.
This meal goes great with many side dishes and can be prepared early and placed in the refrigerator ready to light the grill when the guests will be coming.
3-4 lb beef tenderloin, end notched, folded back over and tied
1 head of roasted garlic
1/3rd cup horseradish
1/4 tsp salt
1/4 tsp dried basil
1/4 tsp dried thyme
1/4 tsp fresh ground black pepper
If you don't have roasted garlic, simply remove most of the loose skin and then, with a knife, remove the top of the head of garlic (exposing the top of the cloves of garlic), pour 1/2 tsp olive oil on the top of the exposed garlic cloves, add 1/2 tsp each of thyme and basil. Cover in foil or garlic roasting pot and cook for 1 hour @ 350°.
When ready to get underway, heat the pit to 350°.
Remove any fat from tenderloin and then fold under the 3 inches on small end. Tie with butcher's cord. Rub garlic mixture over roast and then place tenderloin on a pan sprayed with cooking oil. Roast the tenderloin in indirect heat at 350° until the thickest part reaches 145° (medium-rare) to 160° (medium).
Remove tenderloin. Cover and let stand 10 minutes before slicing.