Rinse the meat and pat dry. Place in a shallow dish. In a bowl, combine the marinade ingredients and mix well. Reserve 1 cup of the marinade separately for basting/sauce making. Pour the remaining marinade over the beef, turning to coat. Cover and refrigerate overnight, or at least a few hours.
Remove from the marinade. Grill over medium heat and baste with 1/4 cup reserved marinade as needed. Grill to your desired level of doneness. Our 5-lb. tenderloin done to medium-rare took about 25 minutes. Put the other 3/4 cup reserved marinade in a small pan and boil until reduced by half. Serve with the tenderloin.
Prep. time: 10 minutes plus marinade time.
Cooking time: 25-40 minutes or so, depending on thickness, heat of grill and desired level of doneness.
Servings 13; Serving Size 2 slices (118g); Calories 280; Calories from fat 150; Total fat 16g; Cholesterol 80mg; Sodium 110mg; Carbohydrate 3g; Dietary Fiber 0g; Sugars 1g; Protein 27g.