1. Prepare the Tenderloin:

   • Using a sharp knife or scissors, remove the silverskin (tough, silvery membrane) and trim excess fat from a 5 lb whole beef tenderloin.

   • Fold the thinner “tail” end under to match the roast’s thickness and tie with butcher’s twine. Tie the tenderloin at 1 ½- to 2-inch intervals to maintain its shape during cooking.

   • Beginner Tip: Ask your butcher to trim and tie the tenderloin to save time; ensure twine is heat-safe and tied snugly but not too tight.

2. Make the Herb Rub:

   • In a small bowl, mix 8 minced large garlic cloves, 6 tbsp olive oil, 2 tbsp minced fresh rosemary, 2 tbsp coarsely ground black pepper, 1 tbsp dried thyme leaves, and 1 tbsp salt until well combined.

   • Rub the mixture evenly over the entire tenderloin, pressing to adhere. Let sit at room temperature while preheating the grill (about 10–15 minutes).

   • Beginner Tip: Mince garlic finely for even distribution; pat the rub firmly to ensure it sticks to the meat.

3. Preheat the Grill:

   • For a charcoal grill, light a fire in one half of the grill to create a hot zone and a cool zone. Let coals burn until covered with white ash (about 10 minutes).

   • For a gas grill, preheat to high (about 450–500°F or 230–260°C) for 10 minutes and lightly oil the grate with a paper towel dipped in oil, using tongs.

   • Beginner Tip: Ensure grates are clean before oiling to prevent sticking; a hot grill is key for a good sear.

4. Sear the Tenderloin:

   • Place the tenderloin on the hot side of the grill (directly over coals or high flame) and close the lid.

   • Grill for about 5 minutes until well-seared with grill marks, then flip and sear the other side for another 5 minutes.

   • Beginner Tip: Avoid moving the tenderloin during searing to develop a deep crust; use tongs to flip gently without piercing the meat.

5. Finish Cooking on Low Heat:

   • Move the tenderloin to the cool side of the charcoal grill (away from coals) or, for a gas grill, turn off the burner directly under the tenderloin and reduce remaining burners to medium (about 350°F or 175°C).

   • Close the lid and cook for 45–60 minutes, until a meat thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare. Cooking time varies based on tenderloin size and grill heat.

   • Beginner Tip: Check temperature after 40 minutes to avoid overcooking; position the thermometer away from the bone or twine for accuracy.

6. Rest and Serve:

   • Transfer the tenderloin to a cutting board and let rest for 15 minutes to redistribute juices.

   • Remove twine, slice into ½-inch thick pieces, and serve hot, optionally garnished with fresh rosemary or parsley.

   • Beginner Tip: Slice against the grain for tenderness; tent with foil during resting to keep warm.

Cooking Tips

• Tenderloin Prep: Trim silverskin carefully to avoid removing meat; folding the tail ensures even cooking for uniform doneness.

• Herb Rub: Apply rub generously and let it sit to penetrate the meat; refrigerate if prepping more than 1 hour ahead, bringing to room temperature before grilling.

• Grilling Technique: Use a two-zone setup for control; sear quickly on high heat, then cook low and slow to prevent drying out.

• Doneness: Aim for 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium, as carryover cooking adds 5–10°F during resting.

• Flavor Balance: Taste the rub before applying; adjust salt or pepper to preference, as the crust is bold.