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1
Dip a clean dish towel in a bowl of cold water or run it briefly under a cold tap, then wring it thoroughly so it is just slightly damp. Lay it on your work surface, with the short edge parallel to the counter edge. Spread a layer of salt at least 1/2 inch thick on the towel, starting about 1 inch up from the leading edge and progressing back about 12 inches, leaving a 2-inch space on either side. Scatter with herbs and place beef directly on the salt on the edge closest to you.
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2
Carefully roll the beef up until it is completely surrounded in salt. Tuck the leading side of the towel into the roll, fold in the sides to form a neat package, then continue rolling until the beef is completely wrapped in the towel.
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3
Using butcher's twine, secure the package at 1- to 2-inch intervals, tying as tightly as possible.
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4
When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate.
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5
Place beef directly on coals. Partially cover grill and cook for 10 minutes. Flip beef and continue cooking until an instant-read thermometer inserted into the deepest part of the package registers 95u00b0F for rare or 105u00b0F for medium-rare. (I do not advise cooking for longer than that if you want juicy meat.) Transfer the whole package to a metal tray or pan and let rest until the core reaches 120u00b0F for rare or 130u00b0F for medium-rare, about 10 to 20 minutes.
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6
When ready to serve, carefully crack open the crust with the back of a knife, reserve some of the smoky salt for serving, and discard the burnt cloth and remaining salt. Use the back of your knife or a pastry brush to remove any excess salt. Slice tenderloin and serve with
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7
or
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8
as desired.
