TAILGATE TENDERLOIN

1 6 to 7 lb. whole beef tenderloin
1/4 cup olive oil
2 Tablespoons broiled steak seasoning or seasoned salt
1 Tablespoon black pepper
1/2 cup honey
1 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup soy sauce
rolls (optional, for serving)

Trim fat and cartilage from beef tenderloin. Slice meat into 1/8- to 1/4-inch slices and place in large mixing bowl. Coat slices with olive oil. Sprinkle with steak seasoning and black pepper to cover all slices: refrigerate for 1 to 2 hours.

In separate bowl, mix together honey, ketchup, Worcestershire sauce and soy sauce. Add the mix to tenderloin slices and refrigerate overnight.

WHEN READY TO COOK:
Place slices on hot grill and cook 2 to 3 minutes on each side to achieve desired doneness.

If desired, serve on rolls as a pit beef sandwich.

Makes 20 servings
From: Marc Scher, Pocomoke City, Maryland
Source: National Honey Board