Grilled Tenderloin

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