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1
Heat your grill to medium-high.
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2
Use a lightly oiled kitchen towel to carefully grease the grill grate.
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3
Put the tenderloin on a rimmed baking sheet or platter.
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4
Rub the cut sides of the garlic all over the meat.
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5
Generously brush oil all over the beef to coat completely.
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6
Pat the thyme and rosemary into the beef.
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Let stand for 7 minutes.
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8
Turn the beef over and rub any fallen herbs on top.
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Let stand for 7 minutes longer.
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10
Use your hand to brush off the herbs and excess oil from the beef, reserving the herb oil.
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11
You want just a very thin sheen of oil and bits of thyme and rosemary leaves on the beef.
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12
Generously season the beef with salt and pepper, then place on the hot grill.
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13
Grill until the bottom is crusty and caramelized, about 7 minutes.
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14
Flip the beef over and brush the browned side with some of the reserved herb oil.
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15
Grill for 7 minutes longer, then flip onto one side, brushing the browned sides with some herb oil.
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16
Grill for 7 minutes longer, then repeat with the last side, grilling for 7 minutes longer for medium rare.
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17
A cake tester or thin-bladed knife inserted in the center of the beef for a few seconds should feel warm when you press it under your lips.
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18
Transfer to a cutting board and brush with fresh oil until nice and shiny.
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19
Let rest for at least 15 minutes.
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20
Slice and serve immediately.
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21
If youre buying beef tenderloin already trimmed, look for a 4 1/2- to 5-pound one.
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22
If you want to trim one yourself, start by pulling off the excess fat all over the beef.
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23
Gently pull the chain away from the main tenderloin.
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24
The long, thin chain muscle runs almost the entire length of the tenderloin.
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25
With a very sharp knife, cut off the chain.
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26
Then cut off the head (sometimes referred to as the butt) of the tenderloin.
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27
This is the large muscle on one end.
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28
Reserve for another use or grill separately to well done for those who prefer the meat fully cooked.
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29
Remove the silverskin by sliding your knife just under it 1 inch from the end.
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30
Cut through the end, then turn your knife around and slice off a 1/2-inch strip of the silverskin, using a very slow sawing motion.
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31
Dont pull the silverskin while youre cutting; just lift it and run your knife along it, a 1/2-inch strip at a time.
