| | Directions | | Prepare beef. Trim 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. Keep tying the roast with twine every 1 1/2 to 2 inches to help the roast keep its shape. Snip silver skin with scissors to keep roast from bowing during cooking. Mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Put in bag and marinate for 1/2 hour. 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. 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 portion registers 130° for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving. |
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| Ingredients | | - |  | 1 whole beef tenderloin, trimmed (5 lb ) |
| - | | 6 tablespoons olive oil |
| - | | 8 cloves garlic, minced |
| - | | 2 tablespoons minced fresh rosemary |
| - | | 1 tablespoon dried thyme leaves |
| - | | 2 tablespoons coarsely ground black pepper |
| - | | 1 tablespoon salt |
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