With a sharp boning knife, CAREFULLY remove most of the fat and silver skin from the filet. Remember this is the most expensive cut of beef so work slowly to eliminate waste. With a paring knife, make small incisions approximately an inch apart, down the length of the filet. Stuff a small amount of the lemon zest and cracked pepper in each incision.
In a mixing bowl combine the above marinade ingredients. Immerse the tenderloins in the marinade for at least 8 hours, 72 hours maximum, in a shallow baking dish.
To serve, cut filet into serving size portions. Broil to desired doneness, slice across the grain and top with the warmed marinade.
An interesting accompaniment for the Teng Dah is Wasabi.