Beef tenderloin, 1 whole, 4 to 5 lb.

Oil for grill if using a barbecue

Prepare the tenderloin (fillet of beef) by removing the fat and "silver" (shiny connective tissue that covers the top of the tenderloin). Fold the tail end of the beef back onto itself so that the fillet is of uniform thickness. Secure with butcher's string.

Pour marinade over meat, cover and refrigerate 8 to 12 hours. Turn the fillet over several times during that time.

If using a barbecue, prepare the fire for direct-heat method of cooking. When the fire is ready, place meat on oiled grill, reserving the marinade. Cook over high heat with lid closed, turning fillet often. Occasionally baste with marinade.

Fillet is cooked rare in about 30 minutes, or when a meat thermometer registers 115°. If you want it cooked more than rare, refer to the meat chart below. Remove from fire and cover with foil to retain heat.

Let rest for 10 minutes so that juices are retained. Slice against the grain (across the fillet) and serve immediately.

            Rare beef: 115 to 120º
            Medium rare: 130 to 135°
            Medium: 140 to 145°
            Medium well: 150 to 155°
            Well done: 160 to 170°