Argentine Beef Tenderloin

Remove meat from refrigerator at least 45 minutes before grilling.

Make shallow, evenly spaced slits all over surface of tenderloin.

Slide garlic slices into slits.

Season tenderloin generously with salt and pepper.

Make your chimichurri sauce (see recipe).

Prepare charcoal or gas grill for indirect grilling over medium heat; temperature inside the grill should be 180–190°C (374°F). If using charcoal, bank lit coals on one side of the grill bed, and place a drip pan in the area without coals. If using gas, preheat burners, then turn off one or more burners to create a cooler zone.

Brush and oil grill grate.

Place tenderloin on grill over direct heat. Sear, turning as needed, until nicely browned on all sides, 8–10 minutes total.

Move tenderloin to indirect-heat area, cover grill, and cook for 1½ hours for medium-rare, or until an instant-read thermometer inserted in thickest part of the meat registers 57°C (135°F).

Transfer to a cutting board and let rest for 15 minutes.

Thinly slice across grain and arrange on a platter.

Spoon chimichurri over top. Serve warm or at room temperature.