Ingredients
5ozwhole beef tenderloin
6tbspolive oil
8largegarlic cloves,minced
2tbspfresh rosemary,minced
1tbspdried thyme leaves
2tbspblack pepper,coarsely ground
1tbspsalt
Preparation
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 1½ to 2 inches (to help the roast keep its shape).
Snip silverskin 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.
Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs.
Place beef on hot rack and close lid; grill for about 5 minutes until well-seared. Turn meat and close lid; grill until well-seared on second side. This will take another 5 minutes.
Move meat to the charcoal grill’s cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium.
Cook for 45 to 60 minutes or until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, depending on tenderloin size and grill. Let meat rest for 15 minutes before carving.
