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.
More Beef Recipes
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 It
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.
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