Steps:
- 1. Bring meat to room temperature, about 1 hour. Cut through meat horizontally (parallel to work surface) to within 1/2 in. of other side. Lay meat open like a book and spread with mustard, then top with basil and sage leaves. Sprinkle with thyme leaves, garlic, 1 tsp. salt, and 1/4 tsp. pepper. 2. Close up roast and tie with cotton string at 1-in. intervals. Rub all over with oil and sprinkle with 1 tsp. salt and 1/4 tsp. pepper. 3. Prepare a charcoal or gas grill for indirect medium heat, using a drip pan filled halfway with warm water. Grill beef over indirect-heat area, covered, until an instant-read thermometer inserted into thickest part registers 130° to 135° for rare, 60 to 70 minutes. Transfer beef to a platter and let rest 20 minutes. 4. Remove string. Top beef with herb sprigs. Slice and add salt and pepper to taste.
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Caleb Wanjohi
[email protected]This recipe is a keeper! The steak was cooked to perfection and the herbs added a delicious flavor. I will definitely be making this again.
Travis Walker
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The steak is always tender and juicy, and the herbs add a delicious flavor. I highly recommend this recipe!
Liqhame Popolo
[email protected]This recipe was easy to follow and the steak turned out great! I used a cast iron skillet to cook it and it gave the steak a nice crust. The herbs added a lot of flavor and the steak was cooked to perfection. I will definitely be making this again.
Boniface Rono
[email protected]I made this recipe last night and it was a hit! My family loved it. The steak was so tender and juicy, and the herbs added a delicious flavor. I will definitely be making this again.
Agbakure Moses
[email protected]This grilled beef tenderloin was amazing! The herbs gave it so much flavor, and it was cooked to perfection. I will definitely be making this again.