Garlicky Grilled Beef Tenderloin with Herbs

Jeri Ryan's family always grilled steaks on Independence Day, but sometimes she prefers cooking a whole beef tenderloin because it's more magnificent and the flavor is more delicate. When selecting a tenderloin roast, smaller is better because the meat will be firmer.

 

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  • Active:
  • Total Time:
  • Servings: 12
  • Time(Other): plus 2 to 4 hr marinating
KEY: Grilling/Barbecuing, Barbecue/Cookout, Dinner Party, Father's Day, Game Day, Graduation Party, Holiday Open House, American

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Ingredients

  • One 4 1/2-pound trimmed beef tenderloin
  • 1/3 cup extra-virgin olive oil
  • 6 garlic cloves, thinly sliced
  • 2 tablespoons coarsely cracked black pepper
  • 1 tablespoon chopped thyme
  • 2 teaspoons chopped marjoram
  • 2 teaspoons chopped rosemary
  • 2 teaspoons kosher salt

How to make this recipe

  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. 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.
  2. 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.
Contributed By Photo © John Kernick Published July 2006

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