Mustard-Herb Grilled Tenderloin
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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.
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Grill (gas or charcoal)
TIME: Prep: 10 min. + marinating Grill: 20 min.
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 (about 1-1/2 pounds)
Directions:
In a bowl, combine the oil, broth, mustard, vinegar, lemon juice, sugar and seasonings. Pour 3/4 cup into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate overnight, turning bag once or twice. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade from beef. Grill, covered, over medium heat for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°;well-done, 170°). Turn once and baste with 1/4 cup reserved marinade during the last 5 minutes. Let tenderloin stand for 10 minutes before slicing. Serve with the remaining reserved marinade. Yield: 6 servings.