Mustard-Herb Grilled Tenderloin |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Our area is known for beef, and we make this tenderloin recipe often. But the marinade would also be good with grilled pork or chicken. Ingredients:
2/3 cup olive oil |
1/2 cup beef broth |
3 tablespoons dijon mustard |
2 tablespoons red wine vinegar |
2 tablespoons lemon juice |
1/2 teaspoon sugar |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon each dried oregano, summer savory, tarragon and thyme |
1/8 teaspoon pepper |
1 beef tenderloin roast (1-1/2 pounds) |
Directions:
1. In a small bowl, combine oil, broth, mustard, vinegar, lemon juice, sugar, garlic and seasonings. Pour 3/4 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate overnight, turning bag once or twice. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade from beef. Grill, covered, over medium heat 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°;well-done, 170°). Turn once and baste with 1/4 cup reserved marinade during the last 5 minutes.
3. Let tenderloin stand 10 minutes before slicing. Serve with remaining reserved marinade. Yield: 6 servings.
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