Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

By vteharris

Rosemary, thyme, and garlic seson a whole beef tenderloin which is then grilled to a rosy pink. Great tasting beef done on the grill for perfection!

Ingredients

• 1 (5 pound) 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 Tbs salt

Details

Servings 7

Preparation

Step 1

1. Prepare Beef; Trim off excess fat with a shap 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( helps keep the shape of the roast) Snip silvershkin 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.

2. on gas grill; turn all gas burners on high for 10 minutes. Lubicrate grate 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.

3. Turn off burner directly underneath the meat and turn remaining one or two burners to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink. 45 - 60 minutes depending on tenderloin size and grill. Let meat rest 15 min. before carving.