Cedric’s Grilled Beef Tenderloin
1 whole (5-6 pound) beef tenderloin, trimmed
1 garlic clove, halved
Extra-Virgin olive oil
10 sprigs fresh thyme, torn into small pieces
2 sprigs fresh rosemary, torn into small pieces
Kosher salt and freshly ground black pepper
Heat your grill to medium-high. Use a lightly oiled kitchen towel to carefully grease the grill grate.
Put the tenderloin on a rimmed baking sheet or platter. Rub the cut sides of the garlic all over the meat. Generously brush oil all over the beef to coat completely. Pat the thyme and rosemary into the beef. Let stand for 7 minutes. Turn the beef over and rub any fallen herbs on top. Let stand for 7 minutes longer.
Use your hand to brush off the herbs and excess oil from the beef, reserving the herb oil. You want just a very thin sheen of oil and bits of thyme and rosemary leaves on the beef. Generously season the beef with salt and pepper, then place on the hot grill. Grill until the bottom is crusty and caramelized, about 7 minutes. Flip the beef over and brush the browned side with some of the reserved herb oil. Grill for 7 minutes longer, then flip onto one side, brushing the browned sides with some herb oil. Grill for 7 minutes longer, then repeat with the last side, grilling for 7 minutes longer for medium rare. 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.
Transfer to a cutting board and brush with fresh oil until nice and shiny. Let rest for at least 15 minutes. Slice and Serve immediately.