1 (5 lb.) beef tenderloin, marinated room temperature
1/2 c. red wine vinegar
1 1/4 vegetable oil
McCormick peppered Season-All

Marinate tenderloin overnight. After it has marinated, cover with peppered season all. Grill over medium hot coals until desired doneness. Watch carefully, every minute counts. For best results use a meat thermometer. Serve with bernaise sauce. For an added touch grill with wine smoke grape cuttings or mesquite wood chips. Yield: 10-12 servings.