![Peppered Beef Tenderloin with Roasted GarlicHerb Butter](https://cdn.statically.io/img/www.foodandwine.com/thmb/BnBYRGK10aj_KqHxeNIfs3npp_w=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200901-r-xl-peppered-beef-tenderloin-with-roasted-garlic-herb-butter-cf9b6bc2ff51484886afc336407ac8aa.jpg)
Ingredients
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2 tablespoons coarsely ground black pepper
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1 teaspoon kosher salt
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1 teaspoon dark brown sugar
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1 teaspoon soy sauce
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1/2 teaspoon apple cider vinegar
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1 tablespoon plus 1 teaspoon extra-virgin olive oil
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6 tenderloin steaks, about 1 1/2 inches thick
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4 garlic cloves, unpeeled
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1/4 teaspoon fresh thyme
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1/4 teaspoon fresh rosemary
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1/4 teaspoon fresh oregano
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4 tablespoons unsalted butter, softened
Directions
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Preheat the oven to 275°. In a bowl, mix the pepper, salt, brown sugar, soy sauce, vinegar and 1 teaspoon of the olive oil. Rub 2 teaspoons of the paste all over each steak. Wrap the steaks individually in plastic and let stand at room temperature for 1 hour.
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Meanwhile, on a double-layer square of aluminum foil, toss the garlic with the herbs; drizzle the remaining 1 tablespoon of oil on top. Fold the foil to enclose the garlic and transfer to a baking sheet. Roast for 45 minutes, until the garlic is very soft.
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When the garlic is cool, squeeze the cloves from their skins into a bowl; add the herbs. Using a fork, mash the garlic with the herbs and butter. Spoon the garlic butter onto a sheet of plastic wrap, roll into a log and refrigerate until firm, 30 minutes.
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Build a very hot fire on one side of a charcoal grill or light a gas grill. Unwrap each steak and grill over high heat for about 7 minutes, turning once, for rare meat. For medium-rare, transfer the steaks to the cool side of the grill, close the lid and cook for 4 minutes longer, turning them once halfway through. Top the steaks with the garlic-herb butter and let stand for 5 minutes, then serve.