Using a boning knife, cut small slits into the beef tenderloin and insert garlic slices. Liberally salt and pepper. Let rest at room temperature for at least 45 minutes before cooking.

Preheat your grill or start the charcoal. Set your grill for indirect cooking.

Place the beef tenderloin over the direct heat portion of the grill. Sear all sides for a total of 8 to 10 minutes. Move the beef to the indirect portion of the grill. Close the lid and roast for 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 135 to 140 degrees for medium rare. Let rest for at least 15 minutes after removing from the grill.

To serve, simply slice, arrange on a platter, and top with one or both sauces. Good warm or at room temperature.

For the sauce:

Created in 1881 by Henry Bain, headwaiter of the Pendennis Club in Louisville, Kentucky, this sauce is surprising, easy to make, and also good over pork and chicken. Let’s not let the Blue Grass State have all the fun.

Combine all the ingredients in a medium bowl, cover, and refrigerate for at least 1 hour.

For the aioli:

This garlicky sauce gets a lot of character from the cheese. The better quality the cheese, the more pleasing the sauce will be. This is also great with grilled fish.

Whisk ingredients together in a medium bowl. Cover and refrigerate for at least 1 hour before serving. Yields about 1 cup.

Recipe serves 8-10 people