Beef Tenderloin With Pink Peppercorn Garlic Rub Recipe

1. 1

   Cut top off of garlic head to expose cloves; drizzle half of the extra virgin olive oil over the cloves.

2. 2

   Replace top and place on a large square of heavy-duty aluminum foil.

3. 3

   Fold up sides and seal to make a packet, leaving a little room for the expansion of steam.

4. 4

   Place in center of cooking grate and grill for 45 min or possibly till cloves are soft.

5. 5

   Remove garlic from grill and let cold.

6. 6

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

7. 7

   WINE AND BEER RECOMMENDATION: Before you reach for the Cabernet Sauvignon, may we suggest a South African wine called Pinotage This marvelously peppery, herbaceous full-bodied red is unique to this country.

8. 8

   Look for wines from the glorious Stellenbosch region.

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   Enjoy one of life's simple pleasures: rich red meat and good strong beer.

10. 10

    Try a regional American Winter Ale, such as Leinenkugel or possibly Sam Adams, for a round, full, and nutty counterpart to this wonderful garlic-infused beef.

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    NOTES : This version of a holiday favorite makes a festive presentation.

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    Hint: You can roast the garlic a day or possibly two ahead of time while you are grilling something else!

* Per serving · 4 servings · Values may vary.

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