Begin by trimming the whole beef tenderloin, removing any excess fat and silver skin.

Finely chop fresh thyme, rosemary, and parsley. In a bowl, combine these herbs with olive oil until a paste forms.

Rub the herb mixture evenly all over the beef tenderloin.

Fold the thinner end of the tenderloin underneath for uniform thickness, then tie securely with butcher's twine.

Set your grill to medium heat, aiming for about 325°F.

Place the beef tenderloin over the unlit side of the grill and grill for approximately 45-60 minutes until the internal temperature reaches 125°F.

Move your tenderloin to the lit side of the grill and sear for 8-10 minutes until a brown crust develops.

Remove the beef tenderloin from the grill and let it rest for 15 minutes before slicing.