Whole beef tenderloin stuffed with crab meat, artichokes, and garlic and herb goat cheese.  From a recipe in the BH&G Better Grilling book. 

Start by trimming the ends off the whole tenderloin so you have a center cut tenderloin that's a nice uniform size.  Then cut it lengthwise down the middle but stop with about 1/2 an inch still attached.  Next, cut from the inside of the "V" to the outside on both sides and repeat that once more so you have a flattened piece of tenderloin that's about 1/2 to 3/4 of an inch thick.

Spread the meat with crab meat, artichoke, and goat cheese mixture.

Roll it up and tie it off.

Cook over indirect medium to medium-high heat until your desired doneness.

Slice and serve. 

I know it's well done but when that's what the guest of honor wants, that's what the guest of honor gets.