4–5 pound beef tenderloin, trimmed of silver skin

Spice Rub:

1/4 cup dried thyme

3 tablespoons paprika

1/4 cup dried rosemary

1/2 tablespoon salt

1 teaspoon black pepper

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Trim beef tenderloin of any remaining silver skin.
In a small bowl, mix thyme, paprika, rosemary, salt, and pepper to make the spice rub.
Pat beef tenderloin dry and coat evenly with the rub, pressing it into the meat.
Preheat grill to medium-high heat (about 450°F).
Sear tenderloin on all sides, about 2–3 minutes per side, until a crust forms.
Move tenderloin to indirect heat, cover, and cook until internal temperature reaches 130°F for medium-rare or 140°F for medium.
Remove from grill, tent with foil, and rest for 15 minutes.
Slice into thick medallions and serve immediately.

Add garlic powder, onion powder, or cayenne pepper to the rub for variation.

Use fresh rosemary and thyme instead of dried (triple the amount).

Tie tenderloin with kitchen twine for even cooking.

Top slices with herb butter for extra indulgence.

Leftovers make excellent sandwiches the next day.