Smoky Chipotle Tenderloin

                                                                                                                                     

Heb.9:24-27


24 For Christ has entered, not into holy places made with hands, which are copies of the true things, but into heaven itself, now to appear in the presence of God on our behalf.
25 Nor was it to offer himself repeatedly, as the high priest enters the holy places every year with blood not his own,
26 for then he would have had to suffer repeatedly since the foundation of the world. But as it is, he has appeared once for all at the end of the ages to put away sin by the sacrifice of himself.
27 And just as it is appointed for man to die once, and after that comes judgment






1 (4 lb.) whole beef tenderloin, trimmed

1/2 cup soy sauce

1/2 cup red wine

4T smoky chipotle Tabasco

2 T  brown sugar

2 shallots, minced

Kosher salt

Black pepper

2 t fresh tarragon

Olive oil for coating

Place tenderloin in large zip-lock bag; pour in soy sauce, tabasco, brown sugar, shallots and red wine. Tie loin with cotton kitchen string to hold shape, turn small end under for even cooking. Seal bag. Marinate in refrigerator for 8 hours or overnight, turning occasionally. Remove meat from marinade and drain (discard marinade). Coat loin with oil, then season drained beef tenderloin evenly with salt, pepper and herbs. Grill uncovered over medium- to medium-high heat until instant read thermometer inserted at thickest part of beef registers 130 degrees F for medium-rare or until desired doneness, turning occasionally. Transfer grilled tenderloin to platter; cover with foil and let rest for 15 minutes. Slice beef crosswise to serve.