![Garlicky Grilled Beef Tenderloin with Herbs](https://cdn.statically.io/img/www.foodandwine.com/thmb/4uu9uzRudi_sEZrnGI3rtrnl3gs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200607-r-xl-garlicky-grilled-beef-tenderloin-with-herbs-2000-730d67a7bd7b44258bbac1c7f436b965.jpg)
Ingredients
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One 4 1/2-pound trimmed beef tenderloin
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1/3 cup extra-virgin olive oil
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6 garlic cloves, thinly sliced
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2 tablespoons coarsely cracked black pepper
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1 tablespoon chopped thyme
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2 teaspoons chopped marjoram
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2 teaspoons chopped rosemary
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2 teaspoons kosher salt
Directions
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Fold the thin end of the tenderloin roast under to make the meat an even thickness. Tie the roast at 1-inch intervals and transfer to a large rimmed baking sheet. In a small bowl, combine the olive oil with the garlic, pepper, thyme, marjoram, rosemary and salt. Rub the herb oil all over the roast and refrigerate for 2 to 4 hours. Bring to room temperature before grilling.
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Light a grill. Grill the roast directly over moderately high heat, turning often, until nicely charred, about 30 minutes for medium-rare. Transfer to a carving board and let rest for 10 minutes. Slice the roast 1/2 inch thick and serve.