Serves 8 Generously
1 5 Pound Beef Tenderloin Trimmed of All Fat and Silver Skin
½ Cup XVOO
Several Sprigs Fresh Thyme
1 Teaspoon Freshly Ground Black Pepper
2 Teaspoons Coarse Sea Salt
Place the meat in a non-reactive baking dish and pour the XVOO over the meat. Rub the XVOO all over the meat and generously coat it with the black pepper. Place the thyme on the meat and refrigerate for 4 hours or overnight.
When ready to cook, remove the meat from the refrigerator and bring to room temperature. (About 30 minutes.) Rub the meat all over with the sea salt.
In the mean time, heat your grill to medium-high. When grill is hot, grill the tenderloin on all sides to get it seared and charred all around. Place tenderloin on a cooler part of the hot grill and cook with the grill lid closed for about 20 – 25 minutes for medium rare: 125 – 130°F on an instant read thermometer. (Use the instant read thermometer for perfection. Remember all grills cook differently.)
Transfer to a cutting board and let rest for 10 minutes before slicing.