Asian-Grilled Beef Tenderloin

• 1/2 c. rice vinegar
• 1/4 c. red wine vinegar
• 1/3 c. lime juice
• 1/3 c. soy sauce
• 2/3 c. ketchup
• 6 T. garlic-ginger paste
• 3 T. maple syrup
• 1/4 c. hoisin sauce
• 2 T. toasted sesame oil
• 3 T. brown sugar
• 2 T. dried parsley
• 1 T. crushed red pepper flakes
• 2 lb. whole beef tenderloin (approximately)

In a medium bowl, combine the vinegars, lime juice, soy sauce, ketchup, ginger-garlic paste, maple syrup and hoisin sauce. Using a wire whisk, stir it briskly to blend evenly. Add the toasted sesame oil, brown sugar, dried parsley and crushed red pepper flakes and whisk again until the sugar is dissolved and the dried parsley and crushed red pepper flakes are evenly distributed throughout the sauce. This recipe will make about 3 cups of sauce. Pour about 2 cups of the sauce into a resealable glass jar to refrigerate. This leftover sauce can be used on everything from ribs to chicken.

Place the beef tenderloin into a large resealable plastic bag and pour the remaining sauce (there will be about 1 cup) over the tenderloin. Seal the bag and turn to evenly coat the meat. Refrigerate 6 hours or overnight, making sure that you turn the bag once.

Prepare a medium-high heated grill. Remove the tenderloin from the bag and grill it directly on the grill for about 20-25 minutes, turning once, or until the center of the meat registers 140 degrees on an instant-read thermometer. You can cook the meat to a higher end temperature, although I recommend avoiding anything higher than 155 degrees. Remove the meat from the grill and place it on a serving plate covered with aluminum foil. Allow the meat to rest for 5-10 minutes before slicing and serving.

If desired, the marinade can be saved and poured into a saucepan and heated to at least 140 degrees and then used as a dipping sauce for the meat. Do not save the marinade unless you first cook it to destroy any harmful bacteria!