If I may suggest. Try wrapping the entire tenderloin in bacon. Pin it with toothpicks to keep the bacon on. Then BBQ it. Remove from heat and let sit for a couple of minute's. Slice your steaks bacon strip wide and serve.

You are also quite correct on the silverskin. You have to get rid of it for good tasting and chewable venison. I do like the idea of some Italian Dressing for some flavouring. Going to try that out.

HA