Instructions: Rub the salt all over the tenderloin for 1 to 2 minutes. Then refrigerate the meat, uncovered, for 1 hour.

In a blender, combine the vinegar, wine, shallot, rosemary, sage and pepper. Puree the mixture and marinate the beef in it for 1 hour.

Light a grill and coat the grate with vegetable oil. Remove the beef from the marinade and grill over medium hot coals, turning occasionally, until it is browned and medium rare - about 15 minutes. Transfer the meat to a cutting board and let it rest for 10 minutes.

Strain the marinade into a small sauce pan, bring to a boil over medium high heat and simmer for 30 seconds. Slice the beef 1/3 inch thick and serve with the balsamic sauce.

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