Grilled Beef Tenderloin With Fresh Herbs

• 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

1. 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. 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. 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 130u0b0 to 135u0b0 for rare, 60 to 70 minutes. Transfer beef to a platter and let rest 20 minutes.
4. 4. Remove string. Top beef with herb sprigs. Slice and add salt and pepper to taste.

center, mustard, basil, sage, thyme, garlic, salt, pepper, olive oil, basil

Taken from www.epicurious.com/recipes/member/views/grilled-beef-tenderloin-with-fresh-herbs-52836061 (may not work)