Ingredients:

  • 2.5 lb center-cut beef tenderloin
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tbsp coarsely ground black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 4 tbsp unsalted butter, softened
  • 1 tbsp fresh rosemary, finely minced
  • 1 tbsp fresh thyme, finely minced

Instructions:

  1. Pat the beef completely dry with paper towels. Rub the meat with olive oil, then apply salt, pepper, garlic powder, and paprika evenly on all sides. If the roast is uneven, tie loosely with butcher's twine to create a uniform cylinder. Let sit at room temperature for 30 minutes.
  2. Preheat the grill to high (approximately 450°F / 230°C). Place the tenderloin directly over the heat and sear for 3-4 minutes per side, rotating until a deep mahogany-colored crust forms on all surfaces.
  3. Move the beef to the indirect heat zone of the grill and close the lid. Cook until the internal temperature reaches 130°F (54°C) for medium-rare, as measured by a digital meat thermometer in the thickest part.
  4. Remove the beef from the grill. Immediately top with a mixture of softened butter, minced rosemary, and minced thyme. Let the meat rest for 10 minutes before slicing to allow juices to redistribute.