STEPS:
Follow grill planking instructions. Rub the beef tenderloin with olive oil and season with salt and pepper. Place the tenderloin onto the preheated plank and roast it for 50 minutes (or until desired doneness) turning the tenderloin over halfway through the cooking. When the roast is done, allow it to rest in a warm place for 15 minutes before carving.

To prepare the sauce, melt the butter in a sauté pan over medium heat. Stir in the mustard and Worcestershire sauce. Remove from the heat, add the brandy and carefully ignite with a match. When flame subsides, return the pan to the heat, stir in the cream and gently simmer for about 2 minutes.

To serve, carve the tenderloin diagonally into 1 inch slices. Spoon a light covering of the mustard cream sauce over each slice. Serves 4 to 6.