Trim the beef tenderloin and fold the thin end under to create an even thickness.

Tie the roast at 1-inch intervals to maintain its shape during cooking.

Transfer the tied roast to a large rimmed baking sheet.

In a small bowl, combine olive oil, thinly sliced garlic, cracked black pepper, dried thyme, dried marjoram, dried rosemary, and salt.

Rub the herb oil mixture thoroughly over the entire surface of the beef tenderloin.

Refrigerate the seasoned roast for 2 to 4 hours to allow the flavors to penetrate.

Remove the roast from the refrigerator and let it come to room temperature before grilling.

Light a grill and prepare for moderately high heat.

Grill the beef tenderloin directly over the heat, turning frequently to ensure even cooking and charring.

Grill for approximately 30 minutes, or until the internal temperature reaches the desired level of doneness (e.g., 130-135°F for medium-rare).

Transfer the grilled roast to a carving board.

Let the beef tenderloin rest for 10 minutes to allow the juices to redistribute.

Slice the roast into 1/2-inch thick pieces.

Serve immediately.