Whole beef tenderloin is without a doubt one of the tastiest pieces of beef around.  In case you don't know, a tenderloin is sliced two inches thick to make filet mignon.  It's not a cheap piece of meat, but you can usually find it on sale for about six bucks a pound.  Don't go to Byerly's - they want 20 a pound (I learned the hard way). 

The first time I made this, I made it on Bandera and it turned out great.  I used a recipe from a book called Smoke It by Paul Kirk.  It used pretty basic seasonings but was served with a really tasty raspberry sauce.  I cooked it low and slow at about 225 degrees for just over 2 hours.  This is a little unusual for a piece of meat as lean as tenderloin, but it turned out great.

The pictures below are from Steve Raichlen's How To Grill book.  The recipe is Herb Crusted Beef Tenderloin.  I think the herbs cost almost as much as the meat but it was well worth it.  This time it was grilled on a Kamado instead of low and slow and it came out with a great herb crust.  Served it with a homemade mustard sauce that was to die for.

Just put it on the Kamado

All done.  It was rotated several timed during the cook.  The ends come out well done while the middle was more like medium.  That actually worked out quite well to satisfy the different tastes of my family and guests.