Grilled Whole Veal Tenderloin with Brandy Butter Sauce

The Brandy Butter Sauce here is fabulous.  I used my gas bbq for this despite the recipe calling for an infra red one.  I just set one side on high for about 15 minutes and then seared the meat and then placed it on the unheated side to cook.  If you can't find veal tenderloin (I couldn't) use pork or beef tenderloin (I used beef).  From Food and Drink Summer 2011.

1/2 cup unsalted butter, melted and cooled
1/4 cup brandy
1 tbsp fresh thyme, finely chopped
2 veal tenderloins, each about 750g, silver skin removed
1/4 cup steak spice
1 tbsp smoked paprika
2 tbsp olive oil

BRANDY BUTTER SAUCE
1 tbsp butter
1 cup thinly sliced shallots
4 cloves garlic, minced
2 tbsp brandy, diluted with 2 tbsp water
6 tbsp cold unsalted butter, cubed
Salt and freshly ground black pepper

1. In a small bowl, whisk together the melted butter, brandy and thyme to combine.
2. Pat tenderloins dry with paper towels.  Fill an injector with the butter mixture.  Stab and inject the tenderloins in multiple places.  Cover in plastic wrap and refrigerate for 2 hours
3. IN a small bowl, combine the steak spice and smoked paprika.  Remove tenderloin from the refrigerator, rub with the olive oil and then massage well with the spice mixture.  Set aside for 30 minutes to come to room temperature.
4. For brandy butter sauce, place a medium saucepan over medium heat on the barbecue side burner or stovetop.  Heat 1 tbsp of butter until foaming.  Add the shallots and garlic and cook for 5 to 7 minutes, until very soft and fragrant.  Remove from heat and stir in the diluted brandy.  Whisk in the cold butter, 1 cube at a time, until fully incorporated.  If the mixture becomes too cool to melt the butter, place it back on the burner briefly while whisking constantly to ensure sauce does not split.  Season to taste with salt and pepper and keep warm over very gentle heat until ready to serve.
5. Preheat the grill to medium high or 450F.  Preheat the infrared burner for 1 minute.  (If using a gas bbq use the above instructions).
6. Place the tenderloin on the infrared burner and sear, about 1 1/2 minutes a side.
7. Move tenderloin to medium high side and grill for about 4 to 6 minutes a side for medium rare.  Remove from grill and allow to rest for 5 minutes.
8. Slice the tenderloin into 1 inch thick medallions, remove to a platter and spoon brandy butter sauce over.  Sprinkle with additional thyme leaves if you wish.