Peppered Beef Tenderloin with Roasted Garlic-Herb Butter

Our national appetite for grilled meat shows no sign of abating. In Big Bob Gibson's BBQ Book, pit master Chris Lilly shares his secrets for prizewinning meat—like the beef here, marinated in black pepper and brown sugar.


Slideshow:Amazing Steaks

Slideshow:Quick Grilling Recipes


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  • Servings: 6


  • 2 tablespoons coarsely ground black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon dark brown sugar
  • 1 teaspoon soy sauce
  • 1/2 teaspoon apple cider vinegar
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 6 tenderloin steaks, about 1 1/2 inches thick
  • 4 garlic cloves, unpeeled
  • 1/4 teaspoon fresh thyme
  • 1/4 teaspoon fresh rosemary
  • 1/4 teaspoon fresh oregano
  • 4 tablespoons unsalted butter, softened

How to make this recipe

  1. Preheat the oven to 275°. In a bowl, mix the pepper, salt, brown sugar, soy sauce, vinegar and 1 teaspoon of the olive oil. Rub 2 teaspoons of the paste all over each steak. Wrap the steaks individually in plastic and let stand at room temperature for 1 hour.

  2. Meanwhile, on a double-layer square of aluminum foil, toss the garlic with the herbs; drizzle the remaining 1 tablespoon of oil on top. Fold the foil to enclose the garlic and transfer to a baking sheet. Roast for 45 minutes, until the garlic is very soft.

  3. When the garlic is cool, squeeze the cloves from their skins into a bowl; add the herbs. Using a fork, mash the garlic with the herbs and butter. Spoon the garlic butter onto a sheet of plastic wrap, roll into a log and refrigerate until firm, 30 minutes.

  4. Build a very hot fire on one side of a charcoal grill or light a gas grill. Unwrap each steak and grill over high heat for about 7 minutes, turning once, for rare meat. For medium-rare, transfer the steaks to the cool side of the grill, close the lid and cook for 4 minutes longer, turning them once halfway through. Top the steaks with the garlic-herb butter and let stand for 5 minutes, then serve.

Contributed By Photo © Tina Rupp Published January 2009

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