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Sep 25, 2009

Holiday Beef Tenderloin Recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Rating: 5 stars

1 Reviews

Serves: 8 to 10 // Prep time: 15 minutes | Grilling time: 1 to 1¼ hours | Special equipment: instant-read thermometer

Grocery List

Fresh Produce

  • .25 oz fresh rosemary
  • 1 garlic heads

Meat / Poultry / Seafood

  • 1 beef tenderloin roasts, each 3½ to 4 lb

Oil and Spices

  • 3.5 tbsp extra-virgin olive oil
  • .5 tsp freshly ground black pepper
  • 2 tsp kosher salt
  • 3 tbsp pink peppercorns

Special Equipment

  • instant-read thermometer

Ingredients

  • 1 whole head garlic
  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • 1 beef tenderloin, 3½ to 4 pounds
  • 3 tablespoons whole pink peppercorns
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Remove the loose, papery outer skin from the head of garlic. Cut about ½ inch off the top to expose the cloves. Place the garlic head on an 8-inch square of aluminum foil and drizzle 1 teaspoon of the oil over the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam.

  2. Prepare the grill for indirect cooking over medium heat (350° to 450°F).

  3. Brush the cooking grates clean. Grill the garlic packet over indirect medium heat, with the lid closed, until the cloves are soft, 30 to 45 minutes. Remove from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl. Add the remaining 3 tablespoons oil and mash the garlic and oil together with a fork to form a paste.

  4. Trim the tenderloin of any excess fat and silver skin. Spread the paste on the tenderloin, rubbing it into the meat.

  5. In a small bowl combine the peppercorns, rosemary, salt, and pepper. Mix well and press into the paste on the top and sides of the tenderloin.

  6. Allow the tenderloin to stand at room temperature for 15 to 30 minutes before grilling. Grill over indirect medium heat, with the lid closed, until the internal temperature reaches 125° to 130°F for medium rare, 30 to 40 minutes.

  7. Remove from the grill and let rest for 5 to 10 minutes (the internal temperature will rise 5 to 10 degrees during this time). Cut into ¾- to 1-inch slices and serve warm.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Sep 6, 2013

John P

Super easy

I've made this twice and it could not be easier, the pink peppercorns are really a dried berry mostly hollow with little heat factor, so don't worry about the fact that they cover the whole roast.

Type of Griller

Advanced

Would you recommend this recipe? YES

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