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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 12 |
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Cooking on the grill has always been one of my favorite hobbies. This recipe is a popular choice for my family's Sunday dinners or our special birthday dinners. I like to serve tenderloin with baked potatoes and homegrown vegetables. Ingredients:
1 beef tenderloin roast (4 to 5 pounds) |
1/2 cup olive oil |
2 green onions, finely chopped |
2 garlic cloves, minced |
1 tablespoon each dried basil, thyme and rosemary, crushed |
1 tablespoon balsamic vinegar |
1 tablespoon dijon mustard |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. Place tenderloin in a large resealable heavy-duty plastic bag. In a bowl, combine the remaining ingredients; pour over meat. Seal bag and turn to coat; refrigerate overnight.
2. Prepare grill for indirect medium-hot heat, using a drip pan. Drain and discard marinade from beef. Place beef over the direct heat. Grill, covered, over medium-hot heat for 10-15 minutes or until beef is browned, turning frequently. Move beef to indirect side of the grill. Cover and grill for 20-25 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Yield: 12 servings.
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