Coat the tenderloin with olive oil. The process is the same for grilling or broiling in the oven. Tenderloin requires constant attention but it only takes about 10 minutes for rare meat.

Place the tenderloin close to high heat, turning it every 2 to 3 minutes.

After 5 or 6 minutes glaze with Daddy Sam's, turning the meat often. The goal is to carmelize the Daddy Sam Sawce without burning.

When the center is a little too red for your taste, remove from heat and glaze one more time.

Allow the meat to rest and cool for at least 5 minutes - it will continue to cook.

Glaze again and slice cross sections about 1/2" thick. Serve with asparagus and a green salad.