Herbed Beef Tenderloin Recipe

5 1 1
Herbed Beef Tenderloin Recipe
Herbed Beef Tenderloin Recipe photo by Taste of Home
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Herbed Beef Tenderloin Recipe

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5 1 1
Publisher Photo
Cooking on the grill has always been one of my favorite hobbies. This recipe is a popular choice for my family's Sunday dinners or our special birthday dinners. I like to serve tenderloin with baked potatoes and homegrown vegetables.
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 30 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 30 min. + standing

Ingredients

  • 1 beef tenderloin roast (4 to 5 pounds)
  • 1/2 cup 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

Directions

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.
Originally published as Herbed Beef Tenderloin in Country Extra July 1995, p51

  • 1 beef tenderloin roast (4 to 5 pounds)
  • 1/2 cup 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
  1. 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.
  2. 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.
Originally published as Herbed Beef Tenderloin in Country Extra July 1995, p51

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mama dvorak User ID: 2517459 38892
Reviewed Dec. 26, 2009

"We did not fixm on the grill since we were in the middle of a blizzard so we fixed it in the oven and it turned out nice and moist."

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