1. In traditional Argentinian style, use a charcoal or wood-fired grill to get that smoky flavour. Let the coals burn until they turn white and have a consistent heat.
2. Prepare the beef tenderloin by trimming excess fat and the silver skin. This will help the meat cook evenly.
3. Season the beef tenderloin generously with coarse salt on all sides to enhance the flavours and create a delicious crust.
4. Let the seasoned beef tenderloin rest at room temperature for about 30 minutes. This allows the meat to absorb the flavours and ensures even cooking.
5. Once the grill is hot and the coals are ready, place the beef tenderloin on the grill grates. Position it directly over the heat source.
6. Grill the beef tenderloin for about 15-20 minutes per side, depending on your preferred level of doneness. Use tongs to carefully flip the meat halfway through the cooking process.
7. While grilling, avoid piercing the meat with a fork or knife as this will release the juices. Instead, use tongs or a spatula to handle the beef tenderloin.
8. To check for doneness, you can use a meat thermometer. For medium-rare, the internal temperature should be around 135°F (57°C). Adjust the cooking time accordingly based on your desired level of doneness.
9. Once the beef tenderloin is cooked to your liking, remove it from the grill and let it rest for about 10 minutes. This allows the juices to redistribute and the meat to become even more tender.
10. Before slicing, season the grilled beef tenderloin with freshly ground black pepper. This adds an extra layer of flavour to the meat.
11. Slice the beef tenderloin into thick, juicy portions and serve immediately. The meat should be tender, moist, and packed with smoky flavours.
12. Accompany the grilled beef tenderloin with traditional Argentinian sides like grilled vegetables, and a fresh salad.
13. Serve generously with El Chori Chimichurri.

Now, sit back, enjoy the company of family and friends, and savour the incredible flavours of this Argentinian Asado masterpiece. ¡Buen provecho!