First I coated the fillet in Rum & Que Blackout rub + S&P and let it sit out of the fridge for almost an hour.
I got my Webber Q up to max heat and seared it for 2mins on each side. I then wrapped it in tin-foil and let it rest for 5mins.
While the meat was resting I got a hot pan and added a chunk of butter, and some diced garlic, when that started to brown I added a good squeeze of lemon juice and threw in a handful of parsley.
I served the meat with the sauce over it, and some asparagus that I also BBQ’d.