Holiday Reverse-Seared Beef Tenderloin

Combine the rub ingredients in a small bowl.

Tie the tenderloin with butcher’s twine in 1" intervals. Rub the paste all over the beef.

If you have the time, let the beef rest, uncovered, on a sheet pan fitted with a wire rack in the refrigerator overnight.

Mix the softened butter, mustard, thyme, rosemary, salt, and pepper until fully combined.

Prepare the grill for Indirect, Low & Slow cooking, 225°–275°F. Preheat for 15 minutes and brush the grill grates clean.

Cut the top third of the garlic bulb off to expose the cloves. Cut the shallot in half and remove the peel.

Place the garlic and shallot on a piece of aluminum foil. Drizzle with 1 tbsp oil. Crimp the foil to form a pouch and place it on the top rack of the grill.

Add the tenderloin to the grill and cook until it reaches an internal temperature of 115°F (medium rare).

Remove the beef and foil packet from the grill. Adjust all burners to High, using the Sear Zone if available. Let the grill preheat to around 600°F.

Open the foil packet. Finely chop the shallot. Squeeze the garlic cloves into the butter mixture. Add the chopped shallot and stir to combine.

Remove the twine from the beef roast. Add the roast to the grill, close the lid, and cook for 2 minutes. Flip and cook 2 minutes more. Check that the roast is at least 125°F.

Transfer the roast to a cutting board and spread some of the butter over it as it rests.

Cut the roast crosswise into ½" slices. Spread more butter over the slices and serve with the remaining butter.