- 1 whole head of garlic
- 3 tablespoons plus 1 teaspoon extra virgin olive oil, divided
- 1 beef tenderloin, 1.5kg to 2kg
- 3 tablespoons whole pink peppercorns
- 2 tablespoons finely chopped fresh rosemary
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- Remove the loose, papery outer skin from the head of garlic. Cut about 1.5cm off the top to expose the cloves. Place the garlic head on an 8-inch square of aluminum foil and drizzle 1 teaspoon of the oil over the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over indirect medium heat (180°C to 230°C), with the lid closed, until the cloves are soft, 30 to 45 minutes. Remove from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl. Add the remaining 3 tablespoons of olive oil and mash the garlic and oil together with a fork to form a paste.
- Trim the tenderloin of any excess fat and silver skin. Spread the paste on the tenderloin, rubbing it into the meat.
- In a small bowl combine the peppercorns, rosemary, salt, and pepper. Mix well and press into the paste on the top and sides of the tenderloin.
- Allow the tenderloin to stand at room temperature for 20 to 30 minutes before grilling. Grill over indirect medium heat, with the lid closed, until the internal temperature reaches 55°C for medium rare, 30 to 40 minutes.
- Remove from the grill and allow to rest for 5 to 10 minutes. Cut into 2cm to 2.5cm slices and serve warm.
Prep time: 15 minutes
Grilling time: 1 to 1-1/4 hours
Serves: 8 to 10