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Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Reviewed: Apr. 18, 2011
This is a great recipe that won't over-power the taste of the meat. I grilled two 5lb tenderloins for a party we had the other night. The only thing I did different was that I seared the meat for 10 mins(5 mins each side) on my gas grill, then I transferred it over to my charcoal grill for the indirect cooking. Whenever a rub has a large amount of olive oil in it, it has the tendency to flare up. Which is never fun when you have expensive meat on the grill. This recipe was AWESOME! People are still talking about it 3 days later. Thank You.
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