Tie meat with butcher's twine, every 1.5 to 2 inches. Mix oil, garlic rosemary, thyme, salt and pepper. Rub. over roast to coat. Cover and refrigerate. Can do this 2 days in advance
An hour before cooking, remove meat from the refrigerator. Turn all gas burners on high for 10 minutes. Lubricate grates with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well seared - about 5 minutes. Turn meat and close lead; grill until well seared on second side
Turn off burner directly under meat and reduce heat on the other burners to medium. Cook until a meat thermometer registers 130 degrees for rosy pink, 45 to 60 minutes. Let meat reast for 15 minutes before carving.
Originally Submitted
4/24/2013
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