Tenderloin on the grill (ignore the pork cutlets, I am working on another grillable recipe for them.)
A quick marinade of soy sauce, EVOO, vinegar, maple syrup, garlic powder and onion powder - applied under refrigeration for 3 hours.
On to a hot grill for 10 minutes per flat side, plus 2 minutes per side-side because the filets were over 2 inches thick.
After a good sear they were removed from the grill, covered with foil and a heavy towel for 10 minutes.
Paired with steamed vegetables; the meat was buttery smooth. It's rare:) that we get to eat high end cuts from our own steers. It was a real treat.
