ingredients

• 2 - 3 lb beef tenderloin  
•  1 cup red wine  
•  3 T Worcestershire sauce  
•  ¼ cup olive oil  
•  1 head garlic 
•  4 - 5 sprigs fresh rosemary  
•  Kosher salt and fresh ground pepper 

Instructions

1. Remove beef tenderloin from the refrigerator and pat dry. Trim excess fat and slice off the silvery membrane.    
2. Either trim uneven ends of tenderloin or tuck them in to ensure even thickness of the tenderloin. Tie kitchen string around the tenderloin to ensure even cooking, about 2 - 3 inches apart.    
3. Place beef tenderloin into a casserole dish. Mix olive oil, Worcestershire sauce red wine and pour over tenderloin. Liberally season with salt and pepper and top with Worcestershire sauce and red wine. Cut a few small slits on each side of the tenderloin, just large enough to tuck in cloves of garlic. Peel and crush garlic cloves and place one into each slit.    
4. Top with fresh rosemary and remaining garlic cloves. Transfer to a large ziploc bag and marinate for at least 2 hours or up to overnight. Flip the tenderloin over halfway through marinating.    
5. Before grilling, allow marinated beef tenderloin to come to room temperature (removed from refrigeration for 45 - 60 minutes).    
6. Turn burners for one half side of a gas grill to high and leave the other side off.    
7. Once the internal grill temperature has reached about 450° F, place the tenderloin on the hot, direct heat side of the gas grill. Sear each side of the tenderloin for 3 minutes per side.     
8. Move the tenderloin to the indirect heat side until it has reached an internal temperature of 125° F (somewhere around 45 minutes to an hour).    
9. Transfer tenderloin from the grill to a carving board and tent in aluminum foil for about 20 minutes.     
10.  Remove butcher twine and slice tenderloin into 1" thick steaks.