Labor Day Bbq Beef Tenderloin

Wrap a tender beef roast in garlic, rosemary, andsoft, for around 3 quarters of an hour. Remove from
pink peppercorns and you've got a dinner party. Hint:the grill and allow to cool. Press the garlic from the
You can roast the garlic a day or two ahead of timeindividual cloves into a small bowl. Add the remaining 3
while you are grilling something else.tablespoons of olive oil and mash the garlic and oil
For the paste:together with a fork to form a paste.
1 whole head of garlicRemove the silver skin and excess fat from the
3 tablespoons plus 1 teaspoon extra-virgin olive oil,beef. Generously apply the paste to the tenderloin,
dividedrubbing it into the meat.
1 beef tenderloin, 3-1/2 to 4 poundsIn a mixing bowl combine the peppercorns, rosemary,
3 tablespoons whole pink peppercornssalt, and pepper. Mix well and press into the paste on
2 tablespoons chopped fresh rosemarythe top and sides of the tenderloin.
2 teaspoons kosher saltAllow the beef to come up to room temperature for
1/2 teaspoon freshly ground black pepperaround half an hour prior to cooking.
To make the paste: Remove the loose, papery outerGrill the tenderloin over Indirect medium heat until the
skin from the head of garlic. Cut about 1/2 inch offinternal temperature reaches 135°F for medium
the top to expose the cloves. Place the garlic headrare, 30 to 40 minutes.
on an 8-inch square of aluminium foil and drizzle 1Remove from the grill and allow to rest for 5 to 10
teaspoon of the olive oil over the cloves. Fold up theminutes. The temperature will rise 5°F to 10°F
foil sides and seal to make a packet, leaving a littleduring this time. Slice the meat into 3/4- to 1-inch
room for the expansion of steam.slices and serve warm.
Grill over Indirect Medium heat until the cloves areThis recipe makes 8 to 10 servings.