Grilled Beef Tenderloin with Garlic Herb Rub

Ingredients

• 1 1 1/2-2 pound beef tenderloin roast (trimmed, with all fat and silverskin removed)
• 3 cloves garlic (minced)
• 2 teaspoons coarse Kosher salt
• 2 teaspoons black pepper
• 2 teaspoons fresh thyme
• 1 Tablespoon olive oil

Steps

1. 1

   Prep the grill. Preheat your grill to medium-high heat, around 400 to 450 degrees F. Set up for two-zone cooking with one side for direct heat and one side for indirect heat.

2. 2

   Season the tenderloin. In a small bowl, combine the garlic, thyme, salt, pepper, and olive oil for the wet rub. Pat the tenderloin dry with a paper towel. Spread the rub on all sides of the trimmed tenderloin roast.

3. 3

   Start on indirect heat. Place the seasoned beef tenderloin on the indirect heat side of the grill. Close the lid and cook for 45-60 minutes until internal temperature reaches 15 degrees below your desired doneness (110 degrees F for rare, 120 degrees F for medium-rare, 130 degrees F for medium).

4. 4

   Sear over direct heat. Move the tenderloin to the direct heat side of the grill. Sear for 3-4 minutes per side, rotating to get a nice crust on all sides. Cook until internal temperature reaches 5 degrees below your desired doneness (120 degrees F for rare, 130 degrees F for medium-rare, 140 degrees F for medium).

5. 5

   Rest, slice, and enjoy. Remove from grill and tent with foil. Let rest for 10-15 minutes before slicing. This allows the juices to redistribute for maximum tenderness. Slice against the grain into thick slices. Serve immediately with your favorite sides.