Taste of Home
Mustard-Herb Grilled Tenderloin
TOTAL TIME: Prep: 10 min. + marinating Grill: 20 min.
YIELD: 6 servings.
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.
Ingredients
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2/3 cup olive oil
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1/2 cup beef broth
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3 tablespoons Dijon mustard
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2 tablespoons red wine vinegar
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2 tablespoons lemon juice
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1/2 teaspoon sugar
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2 garlic cloves, minced
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1/2 teaspoon salt
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1/4 teaspoon each dried oregano, summer savory, tarragon and thyme
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1/8 teaspoon pepper
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1 beef tenderloin roast (1-1/2 pounds)
Directions
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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.
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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.
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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.
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