You may also like
Categories:Viewed: 8 - Published at: 7 months ago
Ingredients
- 4 1/2 lbs beef tenderloin, trimmed
- 1/3 cup extra virgin olive oil
- 6 garlic cloves, thinly sliced
- 2 tablespoons cracked black pepper
- 1 tablespoon dried thyme
- 2 teaspoons dried marjoram
- 2 teaspoons dried rosemary
- 2 teaspoons salt
Method
- 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, marjoram, 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.
