Ingredients

• 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

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Instructions

1. For the beef: Put the tenderloin in a medium bowl and add the thyme, salt, garlic, and pepper. Let marinate in the refrigerator for 1 hour.
2. Preheat the grill (gas or charcoal is fine) to 500 degrees F.
3. Once hot, put the tenderloin on the grill and cook for 5 to 8 minutes per side. Stick in a Dutch oven and add the veggie stock. Let simmer for 15 minutes.
4. 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. Spoon sauce over the tenderloin and serve.