Instructions: To make the Paste: Remove the loose, papery outer skin from the head of garlic. Cut about 1/2 inch off the top to expose the cloves. Place the garlic head on an 8-inch square of aluminum foil and drizzle 1 teaspoon of the olive oil over the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over Indirect Medium heat until the cloves are soft, 30 to 45 minutes.

Remove from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl. Add the remaining 3 tablespoons of olive oil and mash the garlic and oil together with a fork to form a paste.

Trim the tenderloin of any excess fat and silver skin. Spread the paste on the tenderloin, rubbing it into the meat.

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

Allow the tenderloin to stand at room temperature for 20 to 30 minutes before grilling. Grill over Indirect Medium heat until the internal temperature reaches 135 degrees for medium-rare, 30 to 40 minutes.

Remove from the grill and allow to rest for 5 to 10 minutes. The temperature will rise 5 to 10 degrees during this time. Cut into 3/4- to 1-inch slices and serve warm.

This recipe yields 8 to 10 servings.

Wine 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.

Beer Recommendation: 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.

Comments: Wrap a tender beef roast in garlic, rosemary, and pink peppercorns and youve got a dinner party.

Hint: You can roast the garlic a day or two ahead of time while you are grilling something else.

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