Beef Tenderloin

The tenderloin is the most choice cut of beef, often reserved for celebration.
Filets may be cut from the tenderloin and prepared the same way, only the length grilling of time will change.
Beef Tenderloin
4 to 5 pound beef tenderloin, silver trimmed and thin end folded under and tied to create uniform thickness
Marinade:
4 tablespoons cracked black pepper
1/4 cup oil
3 garlic cloves, crushed and minced
Marinate tenderloin 2 hours at room temperature (a few minutes is sufficient for filets)
Heat grill to high heat, (hand over grill for 2 seconds)
Oil grill before placing tenderloin directly over the live fire
Lightly salt meat each time it is turned (turn filets only once)
Turn and baste the meat with marinade, ever ten minutes
Tenderloin is rare when instant thermometer reads 115 degrees
Remember that you meat will continue to cook after you remove it from the grill
To achieve preferred doneness remove meat before it reaches the desired temperature
Let it continue to cook and then rest for the next 20 minutes before carving
(serve filets immediately)