Let’s begin with magnificent and simply prepared beef tenderloin, a premium cut of
beef. Choose a whole tenderloin that is on the small side because it will be more tender.
There is another, less-expensive but equally exceptional cut: the beef tenderloin butt
roast. This portion of the tenderloin is incredibly tender and flavorful. Use this recipe
as directed—just make sure to keep it on the rare side.

serves 12 to 14

One 4½-pound trimmed beef tenderloin
1/3 cup extra-virgin olive oil
6 medium garlic cloves, thinly sliced
2 tablespoons coarsely cracked peppercorns
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh marjoram
2 teaspoons chopped fresh rosemary
2 teaspoons kosher salt

Preheat the grill to medium-high.

Fold the thin end of the tenderloin under the roast 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, garlic, peppercorns, thyme, marjoram, rosemary,
and salt. Rub the herb oil all over the roast and refrigerate 2 to 4 hours. Bring to room
temperature before grilling.

Grill the roast directly over moderately high heat, turning often, until nicely browned,
about 30 minutes for medium-rare or 125ºF on a meat thermometer. Transfer to a
carving board; rest 10 minutes, loosely tented under foil.

Carve the tenderloin roast into ½-inch-thick slices and serve.

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