Instructions: For the Red Pepper-Onion Marmalade: Heat the broiler. Stand the peppers on their ends and cut them into 4 flat sides and remove the seeds. Arrange the peppers skin-side up in a single layer on a foil-lined pan and broil until blackened, 5 to 10 minutes. Remove them from the oven and wrap the peppers in the foil. Wait until theyre cool enough to handle, then remove the skin. Cut them into strips and set them aside.

Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the onions and sugar. Cook, stirring often, until the onions are lightly colored - not dark brown - about 10 minutes. Stir in the vinegar, mustard and salt. Cook, stirring often, until the onions are soft, about 7 minutes more. Stir in the red peppers; heat through. Adjust the seasoning. (This can be made several days ahead and refrigerated. To serve, gently reheat even if serving at room temperature). Stir in the basil, thyme and rosemary. When hot, stir in the butter until melted. Taste; adjust seasoning.

Place the tenderloin in a large plastic food bag. Combine the garlic, shallot, mustard, vinegar, oil, herbs, 1 teaspoon of salt and the pepper in a small dish. Add to the meat. Work through the bag to coat the meat. Tightly seal the bag to keep all the meat covered in the marinade. Place the bag in a bowl. Refrigerate the meat overnight, turning the bag occasionally. Let the meat come to room temperature before grilling.

Prepare a medium-hot barbecue fire with a few chunks of water-soaked wood (For a smoky nuance, add a few pieces of water-soaked apple, hickory or mesquite wood to the grill). Alternatively, place the broiler rack 8 inches from the heat source; heat to medium-high heat. Drain the meat; reserve the marinade. Lightly sprinkle the meat with more salt.

Grill or broil the tenderloin until cooked as desired, brushing with the reserved marinade and turning as necessary. Depending on the heat, it may take as long as 15 to 20 minutes to cook the meat; an instant-read thermometer should register 125 degrees for medium-rare, 130 degrees for medium. Tent loosely with foil; let the meat rest at least 10 minutes before slicing and serving.

Serve the meat hot or at room temperature. Cut it into thin slices close to serving time. Arrange the marmalade on a platter. Overlap the tenderloin slices attractively on the marmalade. Spoon accumulated pan juices over the meat. Garnish the platter with herb sprigs.

This recipe yields 8 servings.

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