Recipes Peppered Beef Tenderloin with Roasted Garlic-Herb Butter 5.0 (3,819) Add your rating & review 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.Amazing SteaksQuick Grilling Recipes By Chris Lilly Chris Lilly Barbecue Hall of Famer Chris Lilly is the vice president and fourth-generation partner of Big Bob Gibson Bar-B-Q in Decatur, Alabama. He has led the Big Bob Gibson Bar-B-Q Competition Cooking Team to an impressive 17 World BBQ Championships. Chris authored two cookbooks, Big Bob Gibson's BBQ Book (2009) and Fire & Smoke (2014).Experience: Chris Lilly entered the barbecue scene in 1992. He and his wife Amy were "baptized in hickory smoke" when they joined her family's celebrated business. Dissatisfied with commercial products, Chris and his father-in-law Don developed their signature Big Bob Gibson Champion Red Sauce in 1997 and it became an instant hit. This ushered in an unprecedented era of winning competitions, starting with being named "The Best Sauce on the Planet" at the American Royal International Barbecue Sauce Contest in 1998. Chris has since become a globally recognized and sought-after barbecue expert. He was an instructor for the Pork Summit at the Culinary Institute of America in Napa Valley and served as a guest chef at the Food Network's South Beach Wine and Food Festival for 15 consecutive years. He is the spokesperson for Kingsford Charcoal and an ambassador for brands like Smithfield and Yeti. Chris has appeared frequently on TV shows, including the Today show, Live with Regis and Kelly, Martha Stewart, and BBQ Brawl with Michael Symon and Bobby Flay.Education: Chris graduated from the University of North Alabama with a Bachelor of Business Administration degree. Food & Wine's Editorial Guidelines Updated on January 15, 2020 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Active Time: 30 mins Total Time: 1 hrs 40 mins Yield: 6 Ingredients 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 Directions 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. 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. 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. 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. Rate it Print