Method
Serves 8
Prepare the tenderloin.
Transfer the tenderloin to a baking sheet and generously drizzle
oil on it. Sprinkle the meat with salt and pepper and thickly
coat it with the garlic and chopped herbs, patting these onto the
meat with your fingertips. You can cook the tenderloin right
away, but it will be more flavourful if you let it sit in the
refrigerator, covered for 1 to 2 hours.
Set up the grill for direct grilling and preheat to medium
high.
When ready to cook, brush and oil the grill grate. Place
the tenderloin on the hot grate. Grill the tenderloin,
turning with tongs, until crusty and darkly seared on the outside
and cooked to a medium- rare, 6 - 8 minutes per side, cooking the
tenderloin on all four sides (about 30 minutes in all). To
test for doneness, insert an instant read thermometer into the
thickest part of the tenderloin. The internal temperature
should be about 145 F for medium rare.
Transfer the tenderloin to a cutting board, cover loosely with
aluminium foil, and let rest for 5 minutes. Remove the string,
carve the tenderloin into crosswise slices, and serve with the
sauces.