Ingredients
1
beef tenderloin roast (4 to 5 pounds)
2
green onions, finely chopped
1
tbsp. of each dried basil, thyme and rosemary, crushed
1
tbsp. of balsamic vinegar
Directions
1.
Place tenderloin in a large resealable heavy-duty plastic bag.
2.
In a bowl, combine the remaining ingredients; pour over meat.
3.
Seal bag and turn to coat; refrigerate overnight.
4.
Prepare grill for indirect medium-hot heat, using a drip pan.
5.
Drain and discard marinade from beef.
6.
Place beef over the direct heat.
7.
Grill, covered, over medium-hot heat for 10-15 minutes or until beef is browned, turning frequently. Move beef to indirect side of the grill.
8.
Cover and grill for 20-25 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
9.
Let stand for 10 minutes before slicing.
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