Grilled Tenderloin

Ingredients

  • 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

Directions

  1. Combine all ingredients, except the beef, in a mixing bowl.
  2. Place tenderloin in a large zip-lock bag and add marinade.
  3. Refrigerate overnight, turning occasionally.
  4. Return to room temperature for 2 hours before cooking.
  5. Grill over hot fire to desired doneness, basting occasionally with reserved marinade.

Notes

  • About 20 minutes for rare