In a glass bowl or in a sealable plastic bag, combine all of the ingredients. Set aside.
In a skillet over high heat, brown the beef on all sides in the oil without overcooking the meat. Let cool for a few minutes. Place the tenderloin in the marinade and coat thoroughly. Cover the bowl or seal the bag and refrigerate for at least 4 hours or overnight.
Remove the meat from the marinade and strain the marinade through a sieve.
In a small bowl, combine the mayonnaise with 2 tbsp (30 ml) of the strained marinade.
Thinly slice the meat against the grain and divide among plates. Serve with the lettuce and drizzle with the mayonnaise.
If you have leftover meat, serve it in a sandwich.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.