Grilled Beef Tenderloin With Herb-Garlic-Pepper Coating

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READY IN: 1hr 40mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 1 1/2 to 2 inches (to help the roast keep its shape).
  • Snip silverskin with scissors to keep roast from bowing during cooking.
  • Then mix oil,rosemary,garlic,thyme,pepper and salt;rub over roast to coat.
  • Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes,.
  • Lubricate rack with an 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 the burner directly under 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.
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