- Generously rub the tenderloin with the basque rub, drizzle with olive oil, wrap tightly with plastic wrap, and let marinate (refrigerated) for at least 3, and up to 24 hours.
- Preheat the oven to 425°F. Preheat the grill for 10 minutes on high heat; lower the heat to medium, and thoroughly brown on all sides.
- Remove from the grill, wrap in tinfoil, and bake on a half-sheet pan until the tenderloin's internal temperature reaches 125-145°F, depending on desired degree of doneness.
- Let rest for 10-15 minutes, thickly slice across the grain, drizzle with chimichurri sauce, and serve.
- Main Dishes, Beef
- Serves 6-8.