Whole Beef Tenderloin

 Whole Beef Tenderloin

• 1 whole beef tenderloin (about 6 lbs. or so)
• garlic flavored olive oil
• freshly ground sea salt
• freshly ground black pepper
• cooking twine
• paper towels
• heavy duty aluminum foil
• bar-b-q brush
• gas grill

About 1 hour before you cook the tenderloin remove it from refrigerator to clean the meat. I like to line a sheet of tin foil with a double roll of paper towels underneath the meat. You will need to pat excess juice from beef with paper towels. 

With a sharp knife remove silver like sheath on outer edge and all visible fat, discard. This will take about 20 minutes or so. You need to take your time and work on it moving meat around and following the silver like sheath and fat until there is nothing left but pure lean tenderloin.
On the thinner tail end of the meat fold over and tie the end together two times with twine so that meat is an even thickness for cooking. If thicker end of the meat has separated some tie that area as well but just once. 

Coat both sides of beef well with olive oil using a Bar B Q brush, also a  light coat of sea salt and black pepper. Let meat rest on counter until ready to cook, about 1 hour total from prep time to cooking time.

Preheat your grill to 450 degrees. Cook beef directly on grill for 10 minutes on each side, then 5 minutes on each side. Remove from grill onto a serving platter and let meat rest for 5 minutes before slicing into individual steaks. This is for a rare steak, cook longer if you want it more well done.

My family said this is the best Filet Mignon they have ever eaten.
 
Horseradish Sauce

• 1/2 cup Hellman's light mayonnaise
• 2 Tbsp. grated hot horseradish from jar
• 1/4 tsp. ground white pepper