Instructions: Cut top off of garlic head to expose cloves; drizzle half of the olive oil over the cloves. Replace top and place on a large square of heavy-duty aluminum foil. Fold up sides and seal to make a packet, leaving a little room for the expansion of steam. Place in center of cooking grate and grill for 45 minutes or until cloves are soft. Remove garlic from grill and let cool.

In a small bowl, combine peppercorns, rosemary, salt, and pepper; mix well and press into the garlic paste on the top and sides of the tenderloin.

WINE AND BEER RECOMMENDATION: Before you reach for the Cabernet Sauvignon, may we suggest a South African wine called Pinotage? This marvelously peppery, herbaceous full-bodied red is unique to this country. Look for wines from the glorious Stellenbosch region.

Enjoy one of lifes simple pleasures: rich red meat and good strong beer. Try a regional American Winter Ale, such as Leinenkugel or Sam Adams, for a round, full, and nutty counterpart to this wonderful garlic-infused beef.

NOTES : This version of a holiday favorite makes a festive presentation. Hint: You can roast the garlic a day or two ahead of time while you are grilling something else!

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