Feb 25, 2011

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

Rating: 5 stars

2 Reviews

Grocery List

Fresh Produce

  • 0.125 oz fresh rosemary
  • 1 garlic heads

Meat / Poultry / Seafood

  • 1 beef tenderloin roasts, each 3½ to 4 lb

Oil and Spices

  • 10 tsp extra-virgin olive oil
  • 0.5 tsp freshly ground black pepper
  • 2 tsp kosher salt
  • 3 tbsp pink peppercorns

Special Equipment

  • instant-read thermometer


  • 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


  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.

2 Reviews

Average Rating

Rating: 5 stars

Login to Write a Review

Rating: 5 stars

Apr 29, 2016

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


Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Michael M

Holiday Beef Tenderloin

My father first introduced this to the family years ago, and in his memory, it has become a Christmas tradition. It is easy both easy and delicious. No matter how hectic things get, no one misses Christmas dinner!

Type of Griller


Would you recommend this recipe? YES

Share Recipe

Show your friends, family, and neighbors what they have to look forward to at your next barbecue.

A link to the following recipe will be included in the email:
Holiday Beef Tenderloin