 |
Mustard-Herb Grilled Tenderloin
|
 |
2/3 cup Crisco® Pure 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)
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
|
Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |