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Herbed Beef Tenderloin
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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 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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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |