Ingredients:
3 teaspoons kosher salt
3 teaspoons coarsely ground black pepper
1 teaspoon dried thyme
1 teaspoon dried sage
1 whole beef tenderloin, trimmed
2 tablespoons olive oil
Directions:
In a small bowl mix together first 4 ingredients. Lightly coat the roast with oil. Season the roast all over with the rub. Let the roast stand at room temperature for 30 minutes before grilling. Prepare the grill. Sear the roast over direct medium heat for about 15 minutes, turning a quarter turn once every 3 to 4 minutes. Then slide the roast over indirect medium heat and cook until it reaches your desired done-ness. For medium rare remove from the grill at 135-140 degrees. Loosely tent with foil, and let rest for 10 to 15 minutes. Slice the meat into 1/2- to 1-inch slices.
