I used this recipe for a beef tenderloin. It was very good and flavorful. I would add a bit more garlic next time. I grilled the meat to an internal temp of 125 and it was perfect.

Very tasty and easy to make. The most difficult part was getting the 3-4 inch cut. I ended up getting 4 one-inch cuts which cook a lot faster. If you're unable to get a thick cut, it's very important to stand watch as these cook very quickly (on the grill) when using the recommended heat settings. The one-inch cuts need, maybe a minute or two per side on the high heat and should be quickly transferred to the lower heat setting. One-inch cuts may only need about 10-15 minutes (or less) on the low heat (use the quick-read thermometer to verify internal temps). Overall, still a great steak.

I got my mag on Tuesday, I made for dinner Thursday night.  Loved it!  I didn't do all of the steps required.  I did marinate overnight (which I had never done before).  I eliminated the salt, baking dish and chargrill.  I also added chopped thyme and garlic powder to the ingredients.  I pangrilled the steaks til very brown on both sides and placed in the oven to finish cooking, I let the meat cook and rest and served with carmelized onions and tuscan style yukon gold potatoes - yukon potatoes cut into chunks, boil until tender (but not mooshy), drain, put olive oil in a pan, add potatoes sprinkle with rosemary and thyme and brown.