Dampen a clean dish towel and lay it flat.

Spread a thick layer of kosher salt on the towel, leaving space at the edges.

Scatter herbs (oregano, rosemary, or thyme) over the salt.

Place the beef tenderloin on the salt and herbs.

Carefully roll the towel around the beef, encasing it in salt.

Tuck in the sides of the towel to form a tight package.

Secure the package with butcher's twine at intervals.

Prepare a charcoal grill with the coals on one side.

Place the wrapped beef directly on the hot coals.

Partially cover the grill and cook for 10 minutes.

Flip the beef and continue cooking until the internal temperature reaches 95°F for rare or 105°F for medium-rare.

Transfer the package to a metal tray and let rest until the core reaches 120°F for rare or 130°F for medium-rare (about 10-20 minutes).

Crack open the salt crust with a knife, reserving some of the smoky salt for serving.

Discard the burnt cloth and remaining salt.

Remove any excess salt from the beef.

Slice the tenderloin and serve immediately, with smoky salt.

Serve as desired.