Grilled Tenderloin Churrasco with 3-Herb Chimichurri

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Beef Tenderloin:

2 pounds beef tenderloin

1/8 cup fresh thyme leaves

1 teaspoon sea salt

5 cloves garlic, smashed and chopped

1/2 teaspoon black pepper

4 cups veggie stock

3-Herb Chimichurri:

1/8 cup fresh tarragon leaves

1/8 cup fresh oregano leaves

1/8 cup fresh sage leaves

1/8 cup olive oil

1/8 cup lemon juice

4 cloves roasted garlic

1/2 teaspoon sea salt