Peppered Beef Tenderloin with Roasted Garlic-Herb Butter

• 2 tablespoons coarsely ground black pepper
• 1 teaspoon kosher salt
• 1 teaspoon dark brown sugar
• 1 teaspoon soy sauce
• 1/2 teaspoon apple cider vinegar
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 6 tenderloin steaks, about 1 1/2 inches thick
• 4 garlic cloves, unpeeled
• 1/4 teaspoon fresh thyme
• 1/4 teaspoon fresh rosemary
• 1/4 teaspoon fresh oregano
• 4 tablespoons unsalted butter, softened

1. Preheat the oven to 275.
2. In a bowl, mix the pepper, salt, brown sugar, soy sauce, vinegar and 1 teaspoon of the olive oil.
3. Rub 2 teaspoons of the paste all over each steak.
4. Wrap the steaks individually in plastic and let stand at room temperature for 1 hour.
5. Meanwhile, on a double-layer square of aluminum foil, toss the garlic with the herbs; drizzle the remaining 1 tablespoon of oil on top.
6. Fold the foil to enclose the garlic and transfer to a baking sheet.
7. Roast for 45 minutes, until the garlic is very soft.
8. When the garlic is cool, squeeze the cloves from their skins into a bowl; add the herbs.
9. Using a fork, mash the garlic with the herbs and butter.
10. Spoon the garlic butter onto a sheet of plastic wrap, roll into a log and refrigerate until firm, 30 minutes.
11. Build a very hot fire on one side of a charcoal grill or light a gas grill.
12. Unwrap each steak and grill over high heat for about 7 minutes, turning once, for rare meat.
13. For medium-rare, transfer the steaks to the cool side of the grill, close the lid and cook for 4 minutes longer, turning them once halfway through.
14. Top the steaks with the garlic-herb butter and let stand for 5 minutes, then serve.

ground black pepper, kosher salt, brown sugar, soy sauce, apple cider vinegar, extravirgin olive oil, tenderloin, garlic, fresh thyme, fresh rosemary, fresh oregano, unsalted butter

Taken from www.foodandwine.com/recipes/peppered-beef-tenderloin-roasted-garlic-herb-butter (may not work)