After procuring your tenderloin, take the opportunity to trim it by cutting away a portion of the fat (always making sure to leave because it flavors the meat)

Massage the tenderloin with a nice olive oil

Season the meat with generous portion of Emeril Lagasse’s spice mix entitled “Essence of Emeril”

Heat your grill to a hot temperature and place your tenderloin on the grill, turning it multiple times so that the meat can be seared on all sides and evenly charred.

Once it is seared you can continue to cook the beef at the high temperature if you continue turning it and not abandoning the grill. If you have other cooking tasks to complete while you are grilling, you can turn the temperature down and cook it slower periodically turning it until it  is evenly cooked.

Use an instant meat thermometer and check the internal temperature of the meat at the center of the tenderloin. When it reaches 125 degrees, take it off the grill and rest for a few minutes then cut it into the desired thickness.

I suggest serving them at a minimum of ¾ inch portions but thicker as the diner desires.