I want to cook (direct) a 4 lb beek tenderloin on my large egg for some company we are having over this evening. While I have done tenderloin steaks I have never done the 'roast'. It is about 3 1/2 - 4 inches thick. As I mortgaged the house to buy this chunk of beef I want to make certain that do it properly. Question for direct: temperature? approx cooking time? advice greatly appreciated. Brian[p]P.S. also having a cedar plank salmon which I have done many times so I should'nt fail with the fish.