- 1 beef tenderloin, 3 to 4 lbs.
- 1 head of garlic
- 1 tbsp. oil
- salt and pepper to taste
- ¾ cup of prepared horseradish
- ½ tsp. salt
- ½ tsp. thyme
- 2 tbsp. butter
- 2 tbsp. flour
- 1 cup of beef broth
- 1 cup of vegetable water – water from cooking veggies
- juices and drippings from the meat
Preheat your grill to 350°F.
Prepare the garlic for roasting, unless you’re like me, and keep a cache of roasted garlic in the fridge at all times. I use this recipe for Roasted Garlic. If you just need the roasted garlic for this recipe – remove the top of the head of garlic, exposing the tops of all of the cloves. Set the head on a piece of foil and pour the oil over the exposed cloves. Add salt and pepper to taste. Close the foil tightly and then grill-roast on the warming rack of the grill for at least 40 minutes, or until the cloves are very tender.
Turn the heat on the grill up to 400°F, turn on two outside burners to low, leaving the one in the middle off.
Trim any large pockets of fat off the tenderloin. Prepare the crust by squeezing out all of the cloves of garlic into a bowl. Mash the garlic with the horseradish, salt and thyme. Rub the tenderloin with the crust mixture.
Place the coated roast into a roasting pan like Napoleon’s Rib Roast Rack & Pan. Remember you want to catch those drippings for gravy! Insert a Digital Meat Thermometer into the middle of the meat and place the roast onto the grill over indirect heat.
Grill-roast the beef for about 40 minutes or until the meat thermometer registers an internal temperature of 125°F. Remove the beef from the grill and allow it to rest, under foil, for at least 10 minutes, or until it reaches a temperature of 130°F – perfect medium-rare.
While the meat is resting, make some homemade gravy. Melt the butter over medium-low heat. Whisk in the flour, then cook for 1 to 5 minutes, until the color darkens a little. Slowly add the beef stock and vegetable water, alternating between the two until you have a gravy that is the perfect consistency. Add whatever juice and drippings have collected in the roasting pan while the meat rested. Season with salt and pepper to taste. Alternately, you can add more horseradish, or even red wine to the gravy.
Serve it all with your favorite veggies. We served ours with Roasted Potatoes, Broccoli Salad, and corn on the cob.