Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.

Step: 1

Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher’s twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.

Step: 2

Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.

Step: 3

Move meat to the charcoal grill’s cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

Per Serving: 364 calories; protein 26.5g; carbohydrates 1.9g; fat 27.3g; cholesterol 88.9mg; sodium 599mg.

Prepare your food in advance can be best to feel enjoyable that you do it with your likely music in the yard , a relaxing beverage of choice or even a partner. It is helpful to write every step required to create the food , which may include everything from your kitchen cupboard and utensils to your processing menu . Be sure to checkdown the ingredients in the process of it , so as not to leave it . A handwritten list is typically best.

Bought the right cooking tools is just as one most required as having the correct ingredients . This includes everything from pots, pans, bowls and tools that needed to those essential items that are sometimes to forget, like as parchment paper and foil. Items like squeeze bottles for adding the perfect drizzle or sprinkle items to your dish and long tweezers to range smaller and thinner foods are a must-have for any home chef.