PREPARATION ▶ Rub tenderloin with olive oil, then season with salt, pepper, garlic and thyme. ▶ Preheat the grill on high for ten minutes or until it reaches about 425° BEEF TENDERLOIN Grilled Whole Beef Tenderloin INGREDIENTS HELPFUL HINTS 1 whole Beef Tenderloin (trimmed & tied) Whole beef tenderloin has an uneven tapered shape when removed from its package. Also a silver skin which should be trimmed off prior to cooking. The roast will not cook evenly unless the tail is tucked under and tied with butchers twine.. 2 tbsp Olive Oil 2 tbsp Chopped Garlic 1 tbsp Sea Salt 1 tbsp Cracked Black Pepper 4 sprigs Thyme Leaves, Fresh (or 2 tsp dried) Allow the skilled meat cutters at Palmer’s to trim and tie your tenderloin roast at no additional cost to you. ▶ Place tenderloin on the hot grill and sear all four sides for 5 minutes each. ▶ When searing is complete, reduce heat to medium low and close lid to finish cooking. Cook for 3-5 minutes per pound until desired temperature is reached. Medium rare will be 140° internal temperature checked at the thickest part of the roast with a test probe thermometer. ▶ When finished, remove loin from the grill and remove butchers string. Allow roast to rest on the cutting board for three minutes before carving. ▶ A 4.5 lb roast will serve 8-10 people. Remember 1.5-2 lbs of trim is removed before it is tied. Choose a 6 lb raw loin to yield a 4.5 lb roast.