This recipe is really quite easy, especially when you follow these step-by-step photo directions to accompany the full recipe. And it is worth it. The tenderloin will come out crusty brown with a savory spice flavor outside…tender, juicy and incredibly flavorful inside.

(For complete recipe ingredients, instructions, and nutritional info, click here)

Use a nice trimmed whole beef tenderloin.
	Mix 1/2 cup soy sauce and 1/2 cup red wine for marinade.
Put tenderloin into ziplock bag; pour in the marinade.
	Be sure the bag is secure; see that the tenderloin is evenly covered with marinade. Place in sheet pan and refrigerate for 8 hours.
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 130º for medium-rare or until desired doneness, turning occasionally.
Remove meat from grill. Let rest for 15 minutes. Cover with foil “tent style” (to keep warm while resting).
	Slice crosswise to serve.
Transfer tenderloin to platter, serve with gorgonzola cream sauce on the side.