Ingredients:

  • 4.5 lb whole beef tenderloin, trimmed and tied
  • 2 tbsp Diamond Crystal coarse kosher salt
  • 1 tbsp cracked black pepper
  • 8 cloves fresh garlic, minced
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 1 tbsp Dijon mustard

Instructions:

  1. Trim the silver skin from the beef tenderloin. Tuck the thin 'tail' end under the roast to create a uniform cylinder. Secure the meat with butcher’s twine at 1.5-inch intervals.
  2. In a small bowl, combine minced garlic, olive oil, rosemary, thyme, and Dijon mustard to create a thick paste.
  3. Pat the beef completely dry with paper towels. Season the entire surface generously with kosher salt and cracked black pepper.
  4. Apply the garlic-herb paste over every side of the beef, pressing it firmly to ensure it adheres and forms a protective thermal barrier.
  5. Prepare your grill for two-zone cooking (one side high heat, one side low/indirect heat). Place the beef on the cooler side of the grill.
  6. Roast using indirect heat until the internal temperature reaches approximately 115°F (46°C) for medium-rare.
  7. Move the beef to the direct high-heat zone. Sear for 2-3 minutes per side until a mahogany crust forms and the internal temperature reaches 130-135°F (54-57°C).
  8. Remove from the grill and let the meat rest for at least 15 minutes before removing the twine and slicing into thick medallions.