3 - 3 1/2 lb beef tenderloin
2 Tbsp oil
salt and pepper
1 tsp garlic powder
1 Tbsp rosemary, chopped
Trim beef tenderloin of any excess fat and silver skin. If your tenderloin tapers and one end is much thinner than the other, fold the thin end under until the meat is uniform in thickness then tie the meat with butcher’s twine. A uniformly-thick piece of meat will cook more evenly.
Brush the entire surface of the tenderloin with oil then season liberally with salt and pepper. Sprinkle evenly with garlic powder and chopped rosemary then set aside for about 30 minutes while you preheat the grill to medium-high heat.
Oil grill grates lightly then add seasoned tenderloin. Grill for about 4–5 minutes until nicely browned before rotating 90 degrees (or ¼) and grilling for an additional 4–5 minutes. Continue this process until the tenderloin is evenly browned all the way around.
Turn off heat on one side of grill then move tenderloin to the side without direct heat beneath it. Check internal temperature using a meat thermometer and continue cooking over indirect heat, rotating often until meat reaches desired level of doneness; 125 degrees (rare) to 150 degrees (well done).
Remove from grill, immediately tent with aluminum foil and allow the meat to rest for at least 10 minutes before slicing.