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garlic extra-virgin olive oil beef tenderloin peppercorns fresh rosemary kosher salt freshly grnd pepper
Viewed: 24 - Published at: 7 years agoIngredients
- 1 whl garlic roasted
- 1 Tbsp. extra virgin olive oil divided
- 1 x 3 1/2 to 4 lb. beef tenderloin
- 6 Tbsp. pink peppercorns
- 2 Tbsp. minced fresh rosemary
- 2 Tbsp. kosher salt
- 1 Tbsp. freshly grnd pepper
Method
- Cut top off of garlic head to expose cloves; drizzle half of the extra virgin olive oil over the cloves.
- Replace top and place on a large square of heavy-duty aluminum foil.
- Fold up sides and seal to make a packet, leaving a little room for the expansion of steam.
- Place in center of cooking grate and grill for 45 min or possibly till cloves are soft.
- Remove garlic from grill and let cold.
- In a small bowl, combine peppercorns, rosemary, salt, and pepper; mix well and press into the garlic paste on the top and sides of the tenderloin.
- WINE AND BEER RECOMMENDATION: Before you reach for the Cabernet Sauvignon, may we suggest a South African wine called Pinotage This marvelously peppery, herbaceous full-bodied red is unique to this country.
- Look for wines from the glorious Stellenbosch region.
- Enjoy one of life's simple pleasures: rich red meat and good strong beer.
- Try a regional American Winter Ale, such as Leinenkugel or possibly Sam Adams, for a round, full, and nutty counterpart to this wonderful garlic-infused beef.
- NOTES : This version of a holiday favorite makes a festive presentation.
- Hint: You can roast the garlic a day or possibly two ahead of time while you are grilling something else!
