Garlicky Grilled Beef Tenderloin With Herbs |
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Prep Time: 240 Minutes Cook Time: 40 Minutes |
Ready In: 280 Minutes Servings: 12 |
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This is a recipe I cooked for my birthday. It was my very first tenderloin on the grill. The recipe was VERY easy. And it got rave reviews at the party. I actually scaled the recipe down for just 1 lb of tenderloin, but I'm including the whole recipe here. I got the recipe online from Food & Wine. I believe they used fresh herbs in the original recipe. I didn't have any fresh on hand, but I had a Ton of dried, so I used that and it was still wonderful. I have changed the recipe to reflect my use of dried herbs. 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 |
Directions:
1. 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.
2. 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.
3. Bring to room temperature before grilling.
4. Light a grill. Grill the roast directly over moderately high heat, turning often, until nicely charred, about 30 minutes for medium-rare.
5. Transfer to a carving board and let rest for 10 minutes.
6. Slice the roast 1/2 inch thick and serve.
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