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Mustard-Herb Grilled Tenderloin

 Mustard-Herb Grilled Tenderloin
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.
6 ServingsPrep: 10 min. + marinating Grill: 20 min.


  • 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)


  • 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.
  • 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

2 of 2

Mustard-Herb Grilled Tenderloin (continued)

Directions (continued)

  • reserved marinade during the last 5 minutes.
  • 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: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum flavors...a perfectly balanced lighter wine. Buy now and get 4 bottles for $59.99. Order Now