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Mustard-Herb Grilled Tenderloin Recipe

Mustard-Herb Grilled Tenderloin Recipe

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. YIELD:6 servings


  • 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)


  • 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.

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.

Wine Pairings

Light-Bodied Red Wine

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