Position a rack in the middle of the oven and preheat the oven to 500°F. Line a baking sheet with foil. Place the tenderloin on the lined baking sheet and spread the 2 tablespoons of butter over the top. Roast for 9 to 11 minutes (3 minutes per pound). Turn off the oven.
In a large bowl, whisk sugar, soy sauce, wine or juice, sesame oil, green onions, garlic cloves and pepper. Add beef tenderloin; coat completely.
In a large bowl, whisk sugar, soy sauce, wine or juice, sesame oil, green onions, garlic cloves and pepper. Add beef tenderloin; coat completely. Cover and refrigerate 4 to 5 hours. Preheat a grill to medium. Grill beef until medium-well, 3 to 5 minutes, flipping halfway through.
Marinate the beef tenderloin: pour the soy sauce, Worcestershire sauce, jalapeño brine, salt, pepper, granulated garlic, granulated onion, and red pepper flakes. Remove the tenderloin from the bag and discard the marinade. Blot the roast dry with paper towels and let sit at room temperature for an hour.