Ingredients

1 Whole Beef Tenderloin – Trimmed of Silver Skin (about 3-5 pounds)

COOKING WITH KARIN BBQ CONTEST Do you have a favorite summer BBQ or grilling recipe? E-mail it to Karin Swanson and she may feature it on a special upcoming series on "News 3 This Morning." E-mail Karin at KSwanson@wisctv.com PRINT RECIPES Thanksgiving Turkey On The Grill Grilled Portabella Mushroom And Roasted Red Pepper Sandwich Yankee-Pleaser Casserole Dad's Grilled Steak Marinade For Two Pork Tenderloin Surprise Package Cornell Chicken Grilled Stuffed Trout Pineapple Upside-Down Cake Stuffed Tenderloin Jerk Chicken, Orzo Salad, Mud Bars Campfire Sausage and Potatoes Texas-Hot Smoked Fajitas Skewered Bacon-Wrapped Shrimp Steve Crosby's Rubbed Ribs On The Barbie Looking for recipes? Check out our Food Section for Donna's Recipes, Mr. Food and more. Read More News 3 Bios

2-4 Ounces Tamari Sauce or Light Soy Sauce

1 Teaspoon California Style Garlic Powder

1/2 Teaspoon Course Ground Black Pepper

1 8-Ounce Pack of Crumbled Blue Cheese

1 4.25-Ounce Can of Chopped Black Olives

Directions

Rub beef tenderloin with Garlic powder and Pepper.

Place in large plastic bag and add Tamari sauce. Massage bag to assure all surfaces of the tenderloin are coated with the Tamari sauce. Place in Refrigerator. Let Marinate overnight. On the day of cooking, turn bag (with tenderloin) over, massage, and place back in refrigerator.

Remove tenderloin from refrigerator 2-3 Hours before cooking and let it warm to room temperature.

Remove tenderloin from bag and butterfly cut the tenderloin without cutting all the way though the meat. (This cut should be parallel to the widest part of the tenderloin.) Place the tenderloin on a large piece of heavy-duty aluminum foil. You may cut the tenderloin in half (lengthwise) if necessary.

Sprinkle 1/2 of the Blue Cheese on one side of the tenderloin.

Sprinkle 1/2 of the black olives on the same side of the tenderloin.

Fold the other side of the tenderloin over the stuffed sided.

Sprinkle the remaining blue cheese and chopped olives on top of the tenderloin.

Seal the foil to make a closed roasting packet. Insert a meat thermometer to near the center of the tenderloin.

Place (stuffing side up) in grill, and roast (cover closed) at about 400 degrees (F) for about 40 minutes or until the thermometer registers an internal meat temperature of 130 degrees (F). (DO NOT TURN OVER!)

Remove from grill and let meat firm for 10-20 minutes.

Remove from foil and slice in 1/4 inch thick slices.

Enjoy!

NOTES: Serve with a green vegetable (buttered grilled asparagus is quite nice) and Bearnaise Sauce. Pinot Noir is a nice accompanying wine. -- William N. Reining of Cross Plains