Bon Appetit/June 2003

Garlic-and Thyme-Grilled Beef Tenderloin
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup olive oil 6 garlic cloves, coarsely chopped 1/4 cup (packed) fresh thyme leaves
1 4-pound center-cut beef tenderloin roast, trimmed fresh thyme sprigs



1 Combine oil, garlic, and thyme leaves in blender. Blend until garlic and thyme are finely chopped. Season marinade with salt and pepper. Place roast in 11x7x2-inch glass baking dish. Transfer 1/2 cup marinade to small saucepan; cover and refrigerate. Pour remaining marinade over roast. Turn roast to coat evenly. Let marinate at room temperature 2 hours.
2 Prepare barbecue (medium-high heat). Grill roast, with some marinade still clinging, until brown and crusty and instant-read thermometer inserted into center registers 125 F for rare, turning occasionally, about 40 minutes. Transfer to cutting board; let rest 15 minutes. Uncover reserved marinade in pan and set at edge of grill to heat while beef stands.
3 Thinly slice roast; arrange on platter. Drizzle warmed marinade over. Garnish with fresh thyme sprigs.

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