Grilled Beef Tenderloin with Garlic and Herbs
Treat yourself with this simple preparation for an absolutely fantastic cut of beef
INGREDIENTs
One 4 1/2-pound trimmed beef tenderloin
1/3 cup extra-virgin olive oil
6 garlic cloves, thinly sliced
2 tablespoons coarsely cracked black pepper
1 tablespoon chopped thyme
2 teaspoons chopped rosemary
2 teaspoons kosher salt
DIRECTIONS
Fold the thin end of the tenderloin roast under to make the meat an even thickness. Tie the roast at 1-inch intervals and transfer to a large rimmed baking sheet. In a small bowl, combine the olive oil with the garlic, pepper, thyme, rosemary and salt. Rub the herb oil all over the roast and refrigerate for 2 to 4 hours. Bring to room temperature before grilling.
Light a grill. Grill the roast directly over moderately high heat, turning often, until nicely charred, about 30 minutes for medium-rare. Transfer to a carving board and let rest for 10 minutes. Slice the roast 1/2 inch thick and serve.