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Mustard-Herb Grilled Tenderloin Recipe
Mustard-Herb Grilled Tenderloin Recipe photo by Taste of Home

Mustard-Herb Grilled Tenderloin Recipe

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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.
TOTAL TIME: Prep: 10 min. + marinating Grill: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 20 min.
MAKES: 6 servings

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 roast (1-1/2 pounds)

Nutritional Facts

3 ounces cooked beef equals 257 calories, 16 g fat (4 g saturated fat), 50 mg cholesterol, 181 mg sodium, 1 g carbohydrate, trace fiber, 24 g protein.

Directions

  1. In a small bowl, combine oil, broth, mustard, vinegar, lemon juice, sugar, garlic and seasonings. Pour 3/4 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate overnight, turning bag once or twice. Cover and refrigerate remaining marinade for basting.
  2. Drain and discard marinade from beef. Grill, covered, over medium heat 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°;well-done, 170°). Turn once and baste with 1/4 cup reserved marinade during the last 5 minutes.
  3. Let tenderloin stand 10 minutes before slicing. Serve with remaining reserved marinade. Yield: 6 servings.
Originally published as Mustard-Herb Grilled Tenderloin in Country June/July 2005, p49

Nutritional Facts

3 ounces cooked beef equals 257 calories, 16 g fat (4 g saturated fat), 50 mg cholesterol, 181 mg sodium, 1 g carbohydrate, trace fiber, 24 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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MY REVIEW
Reviewed Sep. 15, 2010

 I checked it out! Looks good . I would try it on pork since that is what I like best!

Thanks for posting.

MY REVIEW
Reviewed Sep. 15, 2010

This was such a hit with family and company, it is being requested over and over. The second time I made it I used herbs de provance in place of the herbs listed. Wonderful!

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