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Grilled Beef Tenderloin with herb-garlic-pepper coating Recipe

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This recipe for Grilled Beef Tenderloin with herb-garlic-pepper coating, by , is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gil Johnson
Added: Wednesday, August 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 whole beef tenderloin 4-6 lbs.
6 T. olive oil
8 large garlic cloves, minced
2 T. minced fresh rosemary
1 T. dried thyme leaves
2 T. coarsely ground black pepper
1 T. salt

Directions:
Directions:
Prepare beef; trim off excess fat with a sharp knife. Fold thin tip end under approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast every 1-2 inches (to help the roast keep it's shape). Snip silver skin 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.

Either build a charcoal fire in half of the grill or turn on all the gas burners on high for 10 minutes. Lubricate rack 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 the burner directly underneath the meat, and turn remaining one to two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 for rosy pink, 45 - 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

Personal Notes:
Personal Notes:
This is my dream recipe! I have no grill.
Gil

 

 

 

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