Anders Bandt

• 3 lb. beef tenderloin
• 4 tablespoon olive oil
• 6 large garlic cloves (minced)
• 1.5 tablespoon fresh rosemary (minced)
• 1 tablespoon dried thyme leaves
• 2 tablespoon cracked black pepper
• 1 tablespoon salt

• Bring beef tenderloin to room temperature by letting it sit out of the refrigerator for 30 minutes to 1 hour before cooking. Once ready to cook, preheat the grill to medium-high heat.
• Mix rosemary, thyme, garlic powder, sea salt, and black pepper in a bowl. Sprinkle both sides of the beef with seasoning, patting it down to coat it well. If you prefer a stronger flavor, you can do this the night before and refrigerate the tenderloin overnight.
• Grill for 30 minutes with the lid closed. Check often with a meat thermometer. For medium-rare beef tenderloin, grill until beef reaches an internal temperature of 135°F or 145°F for medium.
• Let the beef rest for 10 minutes before slicing. Serve, and enjoy!

Always let your beef reach room temperature before you grill it. It will cook more evenly throughout this way. Use a meat thermometer for best results. Let your beef rest for at least 10 minutes before you slice it. Use sea salt instead of table salt for best results. Sea salt is flakier and will give your beef tenderloin on the grill a beautiful crust.

I first made this recipe for Christmas ‘23!!!