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Mustard-Herb Grilled Tenderloin


  • 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 shallow dish; add beef and turn to coat. Cover; refrigerate overnight, turning 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 135°; medium, 140°; medium-well, 145°). 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.

Nutrition Facts

3 ounces cooked beef: 257 calories, 16g fat (4g saturated fat), 50mg cholesterol, 181mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 24g protein.


Average Rating: 5
  • pat48
    Dec 31, 1969

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

    Thanks for posting.

  • DL59
    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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