For the Marinade:

¼ cup of Worcestershire sauce
2 tablespoons molasses
2 tablespoons Dijon mustard
1 center-cut 3 lb. beef tenderloin

For the Rub:

1 tablespoon granulated garlic
2 teaspoons salt
1 teaspoon black pepper

For the Glaze:

¼ cup bourbon
¼ cup Dijon mustard
¼ cup packed light brown sugar
Olive oil

Prepare the marinade: In a small bowl, whisk together Worcestershire sauce, molasses, and 2 tablespoons Dijon mustard.
Trim the tenderloin of any excess fat or silver skin.
Place the tenderloin in a large zip-top plastic bag and pour marinade over top.
Squeeze air out of the bag and seal to close.
Gently toss to coat the beef in the marinade.
Set the bag on a plate and refrigerate for 8 to 24 hours.
Prepare the Rub:
In a small bowl, stir together garlic powder, salt, and pepper. Set aside.
Prepare the Glaze:
In a small bowl, whisk together bourbon, ¼ cup Dijon mustard, and brown sugar until sugar dissolves.
After 8 to 24 hours in the refrigerator, remove the tenderloin from the bag and discard the marinade.
Wipe excess marinade off of the tenderloin by patting it with paper towels.
Press the garlic rub into the tenderloin on all sides and allow to stand at room temperature for 20-30 minutes before grilling.
Lightly brush or spray the tenderloin with olive oil.
On the Grill:
Sear tenderloin over medium direct heat until well marked (about 20 minutes), turning ¼ every 5 minutes.
Continue grilling over medium indirect heat until internal temperature reaches 135 degrees F for medium rare (10-20 minutes).
During the final 10 minutes of grilling time, turn and baste with the glaze.
Remove the tenderloin from the grill and allow to rest for 5-10 minutes .
Cut beef into 1-inch slices and serve warm.
Alternatively, you can prepare the beef tenderloin in the oven:
Prepare tenderloin according to instructions above (through Step 7).
After rubbing the tenderloin with seasoning, allow to sit at room temperature while you preheat the oven to 475 degrees F.
Place tenderloin on a roasting rack and insert a meat thermometer.
Roast in the oven until the beef registers and internal temperature of 135 degrees F for medium rare (about 20-30 minutes).
Baste with glaze during the final 10 minutes of baking time.
Allow meat to rest for 5-10 minutes before slicing and serving.

If you have a larger tenderloin which weighs between 7 and 8 lbs the same instructions apply; however, double all of the ingredients for the marinade, rub, and glaze. It also takes closer to 1 hour to cook on the grill.