First try cooking a beef tenderloin on the Green Egg was a success. Had a very lean 2 lb. tenderloin. The only seasoning used was salt and pepper applied one hour before cooking. Heated the egg up to 650, placed the tenderloin on the grate for 3 min. Turned the tenderloin and cooked at 650 for 3 min. Turned again and closed all the vents and monitored the internal temp. Removed at 120 deg. and wrapped in foil for 15 minutes before slicing. A comment from one of the diners was "Damn Good".