I do mine exactly the same as Rasputin, only completely different. <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

Sometimes I just drizzle olive oil and grind a lot of pepper over the tenderloin. If the meat is really good then you don't need anything else.

Often I will do a marinade:
4 or 5 garlic cloves, minced
1 tsp salt
1 Tblsp black pepper
1 tsp hot sauce (I love Cholula, Tabasco leaves a lot to be desired)
2 tsp thyme
1 cup red wine - a nice Cabernet is good - don't cook with wine you wouldn't drink
1 cup olive oil
1 or 2 bay leaves

You can marinade in a covered dish or in a suitably sized Ziploc bag. Longer is better - I usually do a day or so.

Pull the meat out of the refrigerator a couple of hours before cooking starts. It will cook more evenly if it starts at room temperature.

I cook mine on a medium-high grill, about 350F, until the internal temperature is around 130F; this could be within 10 or 15 minutes of an hour, depending on the exact temperature of your grill and how windy it is. If you don't have a meat thermometer cook until pressing your finger into the meat feels similar to pressing your finger into the pad of your palm where your thumb attaches to your hand. Either way will get you to medium-rare after the meat sits for 10 minutes. Don't slice until after the meat has rested.

sail fast and eat well,