5 min Main Ingredient: Beef*Garlic*Onion*Pepper*Mustard Cuisine: AmericanCooking: 5 Minutes Start to finish: 1 day min
1 beef tenderloin roast (4 to 5 pounds)
1/2 cup of olive oil
2 green onions, finely chopped
2 garlic cloves, minced
1 tbsp. of each dried basil, thyme and rosemary, crushed
1 tbsp. of balsamic vinegar
1 tbsp. of Dijon mustard
1 tsp. of salt
1 tsp. of pepper
Step 1Place tenderloin in a large resealable heavy-duty plastic bag.
Step 2In a bowl, combine the remaining ingredients; pour over meat.
Step 3Seal bag and turn to coat; refrigerate overnight.
Step 4Prepare grill for indirect medium-hot heat, using a drip pan.
Step 5Drain and discard marinade from beef.
Step 6Place beef over the direct heat.
Step 7Grill, covered, over medium-hot heat for 10-15 minutes or until beef is browned, turning frequently. Move beef to indirect side of the grill.
Step 8Cover and grill for 20-25 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145Â°; medium, 160Â°; well-done, 170Â°).
Step 9Let stand for 10 minutes before slicing.