Herb-Crusted Grilled Beef Tenderloin

Prepare the ingredients by collecting all necessary items.

To prepare the tenderloin, carefully cut away any excess silverskin using a sharp knife or scissors. Remove any visible fat from the surface of the meat, taking care not to cut too deeply.

To maintain a uniform shape, fold the thinner end of the tenderloin under itself and secure it with butcher's twine. Tie the tenderloin at regular intervals, typically 1 1/2 to 2 inches apart.

Mix the ingredients together in a small bowl, combining minced garlic, olive oil, dried rosemary, black pepper, thyme, and salt. Rub the mixture all over the tenderloin to coat it evenly.

While you are preparing the grill, heat it up by lighting a charcoal fire in one half of the grill or preheating a gas grill to high for 10 minutes. Lightly brush the grates with oil to prevent sticking.

Place the tenderloin on the hot grill and close the lid. Allow it to cook for about 5 minutes, or until well-seared on both sides.

Flip the tenderloin over and repeat the cooking process for another 5 minutes, or until it is nicely browned on both sides.

Move the tenderloin to the cooler side of the grill, or if using a gas grill, turn off the burner directly underneath it and maintain medium heat with one or two burners. Continue cooking until the tenderloin reaches a rosy pink color and registers 130 degrees F (54 degrees C) on a meat thermometer, taking around 45 to 60 minutes depending on the size of the tenderloin.

Once cooked, remove the tenderloin from the grill and let it rest for 15 minutes before carving.