re: Cooking a Beef Tenderloin

My Dad does whole tenderloins on the pit all the time. He's a big barrel pit and he keeps them away from the direct fire. People LOVE his tenderloin. He trims the hell out of it, ties is altogether and the large center parts are rare to medium rare. The smaller ends are medium. He's does about 4 or 5 of them every Christmas Eve for a big party we have and there's doneness for everyone's taste except for well done. He does not do well done.

He usually uses nothing but lemon pepper.