Garlicky Grilled Beef Tenderloin with Herbs

Drescription

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.

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

1. 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.
2. 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.