Rub Ingredients:
1/4 cup chopped fresh parsley
3 Tbls. coarse salt
3 Tbls. coarsely ground black pepper
2 Tbls. minced garlic
1 Tbls. paprika
2 tsp. crumbled bay leaves
1 1/2 tsp. cayenne pepper
1 1/2 tsp. dry mustard

Mop Ingredients:
1 cup beef stock or canned beef broth
1/4 cup dry red wine
3 Tbls. purchased barbecue sauce
2 Tbls. Worcestershire sauce
2 Tbls. olive oil
2 cloves garlic, minced
1 Tbls. minced red Serrano chili's

3 1/2 pounds Beef tenderloin, in one piece
pure olive oil

For spice rub: Combine rub ingredients in small bowl. Set aside.

For Mop: Combine mop ingredients in medium bowl. (can be prepared 1 day ahead. Cover spice rub and mop separately and refrigerate.)

Brush beef with oil. Press spice rub onto beef. Let stand 40 minutes.

Prepare barbecue (medium-high heat). Place beef on grill and cook until thermometer registers 125 degrees F. for rare, turning and basting with mop every 5 minutes, about 20 minutes. Move beef to coolest part of grill. Cover with foil and cook 10 minutes more. Transfer to platter and let stand 10 minutes. Slice beef and serve.