Grilled Tenderloin of Beef with Spicy Fresh Herb Vinaigrette

Vinaigrette:

• 1 cup(s) (loosely packed) parsley leaves
• 1 cup(s) (loosely packed) basil leaves
• 1/2 cup(s) (loosely packed) mint leaves
• 1 tablespoon(s) fresh thyme leaves
• 1/4 teaspoon(s) red pepper flakes, or more to taste
• 1 large clove garlic
• 2 tablespoon(s) white wine vinegar
• 2/3 cup(s) olive oil
• 1 teaspoon(s) kosher salt, plus more to taste

Beef:

• 1  (5- to 6-pound) beef tenderloin, trimmed
• 2 tablespoon(s) olive oil
• 2 teaspoon(s) kosher salt
• 2 teaspoon(s) cracked black pepper

---

Directions

1. To make vinaigrette: In a blender or the bowl of a food processor fitted with knife blade, combine herbs, red pepper flakes, and garlic. Pulse until well chopped. Add vinegar and pulse to combine. With the motor running, slowly add 2/3 cup olive oil until vinaigrette is almost pureed. Add salt and adjust seasoning to taste. Transfer to a serving bowl and set aside.
2. To make beef: Preheat gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat. Brush meat with olive oil and sprinkle with salt and pepper. Place on grill, cover and cook 30 to 40 minutes, turning every 5 minutes. For rare beef, remove from grill when a meat thermometer reads 115 degrees (120 degrees for medium rare). Let sit 20 minutes; the temperature of the tenderloin will rise about 10 degrees and it will continue to cook. Slice and serve warm or at room temperature, topped with herb vinaigrette.