Beef Tenderloin

4.5 lb beef tenderloin trimmed
1/2 cup olive oil
1 tablespoon vinegar (red wine, balsamic, sherry)
1/4 cup fresh parsley; chopped rough
1 teaspoon fresh tyme; leaves
2 cloves garlic; smashed
salt
pepper

1-2 hours prior to cooking, remove tenderloin from fridge and dry with a paper towel.
Rub with remaining ingredients. Cover and allow to reach room temp.

Preheat grill with all burners on HIGH for 20 minutes.
Sear tenderloin for 3 minutes on each side.
Turnoff 1/2 burners and use indirect cooking until more than one location in the loin is 128 F.
30 tp 50 minutes depending on starting temp, heat, etc.

Use a meat thermometer. Trust it. It's perfect medium rare.
Remove, cover and allow to rest for 20 minutes. Slice at a 1/2 "