Grilled Beef Tenderloin With Herb-Garlic-Pepper Coating

Name: Grilled Beef Tenderloin With Herb-Garlic-Pepper Coating
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 6 oz. serving, 12-16 serving(s)
Ingredients: 1 (4 1/2-6 lb) beef tenderloin (whole,4 1/2 to 6 lbs.); 6 tablespoons olive oil; 8 large garlic cloves, minced (a generous 2 T.); 2 tablespoons fresh rosemary leaves, minced; 1 tablespoon dried thyme leaves; 2 tablespoons fresh coarse ground black pepper; 1 tablespoon salt

Submitted by Leslie in Texas

"This is a real show-stopper, perfect for that special dinner peary.It's done on the grill, so it frees up your oven for other uses. Originally from The USA WEEKEND magazine in the June 2006 Sunday Denver Post."

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Ready In:: 1hr 40mins
Ingredients:: 7
Yields:: 6 oz. serving
Serves:: 12-16

ingredients

1 (4 1/2-6 lb) beef tenderloin (whole,4 1/2 to 6 lbs.)
6 tablespoons olive oil
8 large garlic cloves, minced (a generous 2 T.)
2 tablespoons fresh rosemary leaves, minced
1 tablespoon dried thyme leaves
2 tablespoons fresh coarse ground black pepper
1 tablespoon salt

directions

Prepare beef: 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 1 1/2 to 2 inches (to help the roast keep its shape).
Snip silverskin with scissors to keep roast from bowing during cooking.
Then mix oil,rosemary,garlic,thyme,pepper and salt;rub over roast to coat.
Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes,.
Lubricate rack with an oil-soaked rag using tongs.
Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
Move meat to the charcoal grill's cool side, or turn off the burner directly under the meat and turn remaining one or two burners (depending on grill style) to medium.
Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill.
Let meat rest 15 minutes before carving.