Rating: 4 stars
579 Ratings
  • 5 star values: 0
  • 4 star values: 579
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 579 Ratings

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

Jeri Ryan
July 2006

Gallery

Credit: © John Kernick

Recipe Summary test

active:
40 mins
total:
50 mins
Yield:
12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement