Here is link to great recipe for competition beef tenderloin, you want to sear all 4 sides about 2 minutes each at a high temp 500 -600 degrees at least then move over to cool side of grill until internal temp reaches 130- 135 medium rare. The key is also to let the meat rest 15 to 20 minutes after cooking. I would not cut any slices until 10 minute's before turn in .http://howtobbqright.com/blog/?p=1917
