We invited friends over tonight for dinner and being outside poolside. I decided to try the Bob Reynolds beef tenderloin recipe on the grill. I bought 3.25 lbs of beef tenderloin from Dillons on my lunch hour today. I got home after work and started the grill then marinated the tenderloin in garlic salt, ground pepper, Paul Prudhomme Magic, olive oil and light soy sauce. I heated the grill to 300 degrees and put the tenderloin on. I turned it every 5 minutes for 35 minutes. Perfect medium rare! My sides were Barefoot Contessa corn salad and BC brocoli and garlic, tomatoes with basil and feta, and fresh cucumber, onion, apple cider vinegar, dash of sugar with pepper. Excellent meal outside by the pool. Jenny prepared an excellent bruschetta and for dessert we had angel food cake with vanilla ice cream rasberries, blueberries and blackberries. We also opened a bottle of Silver Oak cab that we had had for 14 years. It was wonderful too!