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Categories:Viewed: 25 - Published at: 10 months ago
Ingredients
- 1 (5 lb) whole beef tenderloin
- 6 tablespoons olive oil
- 6 large garlic cloves, minced
- 2 tablespoons minced fresh rosemary
- 1 tablespoon minced fresh thyme leave
- 2 tablespoons fresh ground black pepper
- 1 tablespoon kosher salt
Method
- Trim all excess fat and silver skin from beef.
- Fold narrow tip end under to form an even thickness of tenderloin.
- Tie butcher string every 2" to keep shape.
- Mix together remaining ingredients and rub evenly over entire tenderloin.
- Refrigerate overnight.
- Sear beef over high heat on grill, using direct heat, until all sides are browned and carmelized.
- Reduce grill heat to medium, and place beef over indirect heat.
- Close grill and cook for 45 minutes.
- Do not open grill or cooking time will greatly increase.
- Check beef with instant read meat thermometer: 120 degrees for rare, 130 degrees for medium rare (ideal), 140 degrees for medium.
- Remove beef from grill, cover tightly with aluminum foil and allow to rest for 15 minutes before slicing thinly.
