Ingredients
2/3 cup olive oil1/2 cup beef broth3 tablespoons Dijon mustard2 tablespoons red wine vinegar2 tablespoons lemon juice1/2 teaspoon sugar2 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon each dried oregano, summer savory, tarragon and thyme1/8 teaspoon pepper1 beef tenderloin roast (1-1/2 pounds)
Preparation
In a small bowl, combine oil, broth, mustard, vinegar, lemon juice, sugar, garlic and seasonings. Pour 3/4 cup into a shallow dish; add beef and turn to coat. Cover; refrigerate overnight, turning once or twice. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade from beef. Grill, covered, over medium heat 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Turn once and baste with 1/4 cup reserved marinade during the last 5 minutes.
Let tenderloin stand 10 minutes before slicing. Serve with remaining reserved marinade.
