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Somerston Estate Priest Ranch
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Garlic Crusted Prime Beef Tenderloin

Garlic Crusted Prime Beef Tenderloin
Recipe Date:
May 27, 2020
Serving Size:
Cook Time:
Imperial (US)
If you've ever been to an event at the winery, chances are Director of Viticulture and Winemaking Craig Becker made his mouthwatering Garlic Crusted Prime Beef Tenderloin. This recipe is simple, but it is the time and heart that goes into it that makes it amazing. Cooked over Jim Nichellini's open wood-burning grill in the middle of the vineyards is always a bonus, but we hope you enjoy grilling this at home just as much. We recommend serving this alongside some grilled vegetables, fully loaded mashed potatoes, a seasonal salad, dinner rolls, and a bottle of Priest Ranch Cabernet Sauvignon.
  • 1 whole Prime Beef Tenderloin (6-7 lbs)
  • 2 medium Head of Garlic (minced)
  • 5 tbsps Priest Ranch olive oil
  • 4 tsps Salt (or to taste)
  • 4 tsps Ground black pepper (or to taste)

Place the roast on a baking sheet with the fatty side up. 

In a bowl, mix the minced garlic, olive oil, salt, and pepper.  

Rub the garlic mixture over the entire roast, place back on the baking sheet, and cover.  Place roast in the refrigerator and let marinate overnight, if possible.   

Remove roast from about 1 hour before grilling and allow the meat to reach room temperature.  Meanwhile, prepare the grill for indirect cooking over medium heat (350° to 450°F).

Sear the roast over direct heat for 3-4 minutes per side, then move over to grill on indirect heat.  Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. 

Remove from the grill, loosely tent with foil, and let rest for 10 to 15 minutes. The temperature will rise a few degrees during this time.

Cut into medallions and serve with Priest Ranch Cabernet Sauvignon.