Remove the tenderloin from the refrigerator, place it onto a plate or platter, cover and bring to room temperature for 45-60 minutes.
Place all of the ingredients for the rub into a small bowl, stir them together and set aside.
Remove all moisture from the utside of the tenderloin with a paper towel. Rub the outside of the tenderloin with the spice mix, using it all to cover the entire surface, including the two ends of the cut.
Preheat your grill to 500°F.
Place the tenderloin onto the grill, close the lid and cook undisturbed for 5 minutes. Turn the tenderloin over and cook with the lid down for an additional 5 minutes. Turn the tenderloin to one of the smaller sides and cook for 3 minutes with the lid up. Cook the final smaller side in the same manner for 3 minutes.
Transfer the tenderloin to the stainless platter and test the temperature in the center of the cut. If the thermometer reads 40°C / 110°F the tenderloin is cooked perfectly, medium-rare. If you prefer a more well-done tenderloin, place it back onto the grill and retest it every minute until desired doneness is achieved.
Remove the tenderloin from the grill and cover it loosely with foil. Return it to your work surface and let it rest for 15 minutes.
To serve, slice the tenderloin into ½-inch portions using a meat fork and sharp knife. Transfer to service platter or directly onto dinner plates and serve immediately with suggested side dishes, and chimichurri and salt at table.
Video
Notes
Have a pair of barbecue tongs, a meat thermometer, a stainless platter and a piece of tinfoil at the ready, close to your barbecue.Credit: Weekend at the Cottage