Herb-Crusted Grilled Beef Tenderloin

FOR THE TENDORLOIN
1 Beiler's Meats whole beef tenderloin (about 5 pounds)
3 to 4 tablespoons extra-virgin olive oil
Course salt and black pepper
4 cloves garlic, minced
2 cups chopped mixed fresh herbs, including tarragon, basil, rosemary, oregano, marjoram, and/or flat-leaf parsely

1. Place the tenderloin in 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.
2.  You can cook the tenderloin right away, but it will be more flavorful if you let it sit in the refrigerator, covered, for 1-2 hours.
3. Set up the grill for direct grilling and preheat to medium high.
4. When ready to cook, brush and oil the grill grate. Place the tenderloin on the hot grate. Grill the tenderloin until crusty and darkly seared on the outside and cooked to medium-rare, 6-8 minutes per side,
5.  cooking the tenderloin on all 4 sides.
6. Transfer the tenderloin to a cutting board, cover loosely with aluminum foil, and let rest for 5 minutes. Remove the string, carve the tenderloin into crosswise slices, and serve with Bearnaise Mayonaise,
7. Mustard Sauce, Three Herb Chimichurri, Cucumber Relish, and/or Shallot Marmalade.