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Grilled Beef Tenderloin With Herb-Garlic-Pepper Rub Recipe

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This recipe for Grilled Beef Tenderloin With Herb-Garlic-Pepper Rub, by , is from Our Awesome Family's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angie Williams

Category:
Category:

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

Directions:
Directions:
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 tenderloin with twine every 1-1/2 to 2 inches (to help the tenderloin keep it's shape). Snip silver-skin with scissors to keep tenderloin from bowing during cooking. Then mix oil, garlic, rosemary, thyme, pepper and salt: rub over the tenderloin to coat. Set meat aside. Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Using a oil soaked rag, wipe the rack using tongs. Place beef on the 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 tenderloin to the cool side of the grill or turn off the burner directly underneath the meat, and turn remaining burners 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:
Thank You Dwight Williams for this delicious recipe.

 

 

 

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