Argentinian Grilled Beef Tenderloin

• Six 7-ounce beef tenderloin steaks (1 1/2 inches thick)
• Coarse sea salt
• Tortilla Espanola
• Chimichurri Sauce
• Salsa Criolla

1. Light a grill; for best flavor, toss a few soaked oak chips onto the fire.
2. Alternatively, preheat a grill pan and oil it lightly.
3. Generously season the steaks with salt and grill over a hot fire for about 8 minutes per side for medium rare.
4. Let the steaks stand for 3 minutes, then serve with wedges of Tortilla Espanola and bowls of Chimichurri Sauce and Salsa Criolla.

beef tenderloin, salt, tortilla, chimichurri sauce, salsa criolla

Taken from www.foodandwine.com/recipes/argentinian-grilled-beef-tenderloin (may not work)