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.