Grilling this buttery, fancy cut gives it a crunchy crust that makes the meat seem even more tender.
1 center-cut beef tenderloin (3 to 4 lbs.)
2 tablespoons Dijon mustard
12 large fresh basil leaves
12 fresh sage leaves
1 tablespoon fresh thyme leaves
6 to 9 garlic cloves, minced
About 2 tsp. sea salt, divided
About 1/2 tsp. pepper, divided
2 tablespoons olive oil
Sage, basil, or thyme sprigs
How to Make It
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.
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.
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.
Remove string. Top beef with herb sprigs. Slice and add salt and pepper to taste.
Confused, Step 3 says "using a drip pan filled halfway with warm water" but doesn't say what to do with it. Where do you put it? On the grill next to the meat? Do you put the meat in it? Does it go under the grill grate under the meat? Please advise.