Many thanks to everyone that responded to my post on Sunday, requesting tenderloin suggestions. Due to time contraints I ending up cutting the tenderloin into steaks (about 1 1/2 in. thick). I then seared them at about 600 on both sides and roasted for another 1.5 minutes to the desired temp (medium-rare to medium).
What a treat. We had 8 family members over and everyone of them were extremely impressed. My father-in-law, who normally doesn't eat red meat couldn't get enough and even mentioned that is was the best steak he's ever had. Quite a testiment to the BGE.