Whole Beef Tenderloin Recipe

5 to 7 pound whole beef tenderloin
1 Tbsp. whole peppercorns
1 or 2 bay leaves
3/4 bottle good red wine
1-2 Tbsp. good olive oil
1 Tbsp. thyme leaves
Pinch of Salt
Kitchen twine for tying meat.

Fold tail of tenderloin under to have the meat a uniform thickness. Tie together with kitchen twine. Mix marinade ingredients together in a shallow dish, large enough to hold the tenderloin. Place tenderloin in marinade and cover with plastic wrap. Marinate tenderloin 6 to 8 hours or overnight, turning tenderloin in marinade several times. Remove from marinade, place on outdoor grill when coals are hot and gray. Cook over hot coals approximately 10 minutes on each side. Use meat thermometer to determine the temperature of the doneness you desire. We like our meat seared on the outside and red on the inside. After removing from grill, let meat rest 10 to 15 minutes to allow juices to set. I serve this with a bearnaise sauce.