Drizzle the tenderloins with oil and season to taste with salt. Rub in the oil and salt from all sides. Sear the fillets over direct heat on the grill for one minute on each side.
Finely chop the chives, mix the mustard and the honey and brush the meat from both sides with the mustard-honey mixture.
Season to taste with pepper (we used the 9 pepper symphony from Ankerkraut) and coat the tenderloins with the chopped chives.
Put the meat on an indirect zone of the grill, close the lid and cook for about 10-12 minutes at 150°C / 302°F.
Let the deer tenderloins rest for 5 minutes and portion them as desired.
Enjoy and stay tuned!