Grilled Tenderloin Churrasco with 3-Herb Chimichurri

• 2 pounds beef tenderloin
• 1/8 cup fresh thyme leaves
• 1 teaspoon sea salt
• 5 cloves garlic, smashed and chopped
• 1/2 teaspoon black pepper
• 4 cups veggie stock
• 1/8 cup fresh tarragon leaves
• 1/8 cup fresh oregano leaves
• 1/8 cup fresh sage leaves
• 1/8 cup olive oil
• 1/8 cup lemon juice
• 4 cloves roasted garlic
• 1/2 teaspoon sea salt
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1. For the beef: Put the tenderloin in a medium bowl and add the thyme, salt, garlic, and pepper.
2. Let marinate in the refrigerator for 1 hour.
3. Preheat the grill (gas or charcoal is fine) to 500 degrees F.
4. Once hot, put the tenderloin on the grill and cook for 5 to 8 minutes per side.
5. Stick in a Dutch oven and add the veggie stock.
6. Let simmer for 15 minutes.
7. For the chimichurri sauce: Add the tarragon, oregano, sage, olive oil, lemon juice, roasted garlic, and sea salt into a blender and blend until completely mixed.
8. Spoon sauce over the tenderloin and serve.

beef tenderloin, thyme, salt, garlic, black pepper, veggie stock, tarragon, oregano, sage, olive oil, lemon juice, garlic, salt, recipe was

Taken from www.foodnetwork.com/recipes/grilled-tenderloin-churrasco-with-3-herb-chimichurri-recipe.html (may not work)