I do a beef tenderloin on the grill

Trim a tenderloin and marinate in red wine vinegar for one hour

slice lengthwise half way through, stuff, tie with butchers string, puncture 30 or 40 places stuff the punctures with garlic cloves slivered. Salt and pepper copiously

stuffing: Saute 2 bunches of finely diced scallions, and a half pound of mushrooms finely diced in butter or olive oil, set aside until ready to stuff in Tenderloin.

Hot grill, indirect heat, 45-50 min, take off when still pink as it continues to cook a bit after removal from grill. Let rest for 30-40 min before slicing.