1 2-3 # beef tenderloin, tied

2-3 Tablespoons fresh cracked pepper

2-3 Tablespoons Kosher salt

2-3 Tablespoons olive oil

2 Tablespoons Maldon Sea Salt (optional) 

Preheat grill to medium high.

Bring beef to room temperature for about 30 minutes before grilling. Season tenderloin generously with cracked pepper and kosher salt and rub with olive oil.

Place tenderloin on grill and close the top for about 5 minutes. Rotate beef a half turn to create an 'x', cover and cook another 4-5 minutes. Turn beef over and continue to cook, covered, another 8 minutes, or until internal temperature reaches 125 degrees (medium rare) using a meat thermometer.

Remove from grill and let rest at least 5-8 minutes. This is a very important step! Slice into 1- inch rounds, sprinkle with kosher or maldon sea salt and spoon salsa verde (recipe follows) over top.

Serves 4



1 bunch parsley, finely chopped

1/2 bunch cilantro, finely chopped

1/4 cup sliced almonds, toasted and lightly crushed

3 Tbs. sherry wine (or red wine) vinegar

1/2-3/4 cup good quality extra virgin olive oil

2 teaspoon kosher or sea salt salt (or to taste)

Fresh ground pepper

In a medium bowl, mix all ingredients together. Serve with meat, chicken, fish or vegetables.

Makes about 1 1/4 cup