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Herbed Beef Tenderloin

1 beef tenderloin (4 to 5 pounds)
1/2 cup Crisco® Pure 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

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. Prepare grill for indirect

Printed from tasteofhome.com Nov 19, 2008

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Herbed Beef Tenderloin cont.

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.