BEVERLY HILLS GRILLED BEEF TENDERLOIN (Adapted from The Food Channel)
1 (4 lb.) whole beef tenderloin, trimmed
1/2 cup soy sauce
1/2 cup red wine
Herbes de Provence
Place tenderloin in large zip-lock bag; pour in soy sauce and red wine. Seal bag.
Marinate in refrigerator for 8 hours, turning occasionally.
Remove meat from marinade and drain (discard marinade).
Season drained beef tenderloin evenly with salt, pepper and herbs.
Grill uncovered over medium- to medium-high heat until instant read thermometer inserted at thickest part of beef registers 130°F for medium-rare or until desired doneness, turning occasionally.
Transfer grilled tenderloin to platter; cover with foil and let rest for 15 minutes.
Slice beef crosswise to serve. Serves 10.
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