13-Lb. Beef Tenderloin (trimmed)
2 Large Cloves Garlic (minced)
1 Large Shallot (minced)
1/2 Tsp. Dijon Mustard
1/2 Tbsp. Balsamic Vinegar
1/4 Cup Olive Oil
1/4 Cup Mixed Fresh Basil, Thyme & Rosemary (or 2 Tsp. of each dried)
1/2 Tsp. Salt
1 Tsp. Coarsely Ground Black Pepper
Combine all ingredients, except the beef, in a mixing bowl.
Place tenderloin in a large zip-lock bag and add marinade.
Refrigerate overnight, turning occasionally.
Return to room temperature for 2 hours before cooking.
Grill over hot fire to desired doneness, basting occasionally with reserved marinade.
About 20 minutes for rare