Instructions: Mix all ingredients (except tenderloin) in a bowl to make barbecue sauce.

Rub the sauce over the beef (reserve some for basting). Refrigerate the tenderloin and let it marinate for 2 hours.

If grilling, preheat a gas barbecue grill to Medium or, if using charcoal or wood, prepare a fire and let it burn until the coals or wood are ash-covered. Brush the grill with oil.

If cooking in the oven, preheat the oven to 500 F.

Place the tenderloin on the grill - or on a wire rack elevated on a roasting pan in the oven. Grill or roast the tenderloin, brushing occasionally with the reserved barbecue sauce, until the internal temperature reaches 120 F on an instant-read thermometer, about 20 minutes.

Let cool, and then refrigerate until chilled, about 3 hours. Slice the meat across the grain into very thin slices. The tenderloin can be prepared, covered with plastic wrap and refrigerated up to 24 hours before serving. Serve chilled or at room temperature with baguette slices or rolls, mustard and chutney as accompaniments.

Makes 20 servings.

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