Recipes Garlicky Grilled Beef Tenderloin with Herbs 4.0 (579) Add your rating & review 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 By Jeri Ryan Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 40 mins Total Time: 50 mins Yield: 12 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 Directions 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. Rate it Print