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

Holiday Beef Tenderloin

  • People

    Serves 8 to 10

  • Prep Time

    15 mins

  • Grilling Time

    1 to 1:15 h

  • People

    Serves 8 to 10

  • Prep Time

    15 mins

  • Grilling Time

    1 to 1:15 h

the Ingredients

  • 1 whole head garlic
  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • 1 beef tenderloin, 3½ to 4 pounds/1.6 to 1.8 kilograms
  • 3 tablespoons whole pink peppercorns
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper

Special Equipment

  • instant-read thermometer

Instructions

  • 01 Remove the loose, papery outer skin from the head of garlic. Cut about ½ inch/12 milliliters off the top to expose the cloves. Place the garlic head on an 8-inch/20-centimeter 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.
  • 02 Prepare the grill for indirect cooking over medium heat (350° to 450°F/180º to 230ºC).
  • 03 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, discarding the skins. Add the remaining 3 tablespoons oil and mash the garlic and oil together with a fork to form a paste.
  • 04 Trim the tenderloin of any excess fat and silver skin. Spread the paste on the tenderloin, rubbing it into the meat.
  • 05 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.
  • 06 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/51º to 54ºC for medium rare, 30 to 40 minutes.
  • 07 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 slices about ¾ to 1 inch/2 to 2.5 centimeters thick and serve warm.
Ingredients
Instructions