Roast Beef Tenderloin
(Ok, this is not really a Greek recipe, but I "Greeked" it up a little when I made for Christmas dinner one year.)
To a whole beef tenderloin, cut off the excess fat and skin and trim to a roast of about 5 pounds. Fold over the thin end of beef and tie with string (the butcher can probably do this for you).
Preheat oven to 500°F. Rub roast with a mixture of olive oil, lemon juice, minced garlic, and oregano. Place on a rack in a greased roasting pan in the oven. (Do not cover or baste.) Reduce heat to 400°F. and bake 30 minutes in all.
On the grill: Tenderloin can also be roasted on a charcoal grill over high indirect heat. Using a covered "kettle-shaped" charcoal grill such a WeberTM build a very hot charcoal fire (I prefer actual lump charcoal rather than the preformed charcoal "briquets" commonly found in the US) and bank the coals to either side. Place the tenderloin directly on the grill in the middle and cook covered, turning occasionally, until the internal meat temperature reaches 140°F. (very rare) to 160°F. (always use a meat thermomoter when cooking large cuts of meat on a grill). The tenderloin the accompanying photograph was cooked on a grill until the internal meat temperature was 140°F., which took about 25 to 30 minutes.