Mom's Beef Tenderloin
Try this recipe and impress your family and friends with an exceptional plate presentation.
1 6-lb. beef tenderloin, 4”-5” in diameter
2 tablespoons dry mustard
½ cup french salad dressing
12-24 hours before cooking, rinse and pat the tenderloin dry. Sprinkle the meat with mustard, and coat generously with french salad dressing. Place in a glass dish, cover well with plastic wrap, and place in the refrigerator. Bring the meat close to room temperature while preparing the grill.
Preheat the barbecue on HIGH for 10-15 minutes. Use the direct grilling method.
Reduce heat to medium. Brush the grids with olive oil.
Place tenderloin directly on the grids at a 30°-45° angle for 20 minutes rotating 1⁄3 every 6 ½ minutes.
Remove tenderloin from the barbecue to carving board. Cover with foil and let stand for 20 minutes.
Return tenderloin to grids, place on opposite 30° angle for 20 minutes, rotating 1⁄3 every 6 ½ minutes.
(Baste with juices from dish).
Remove tenderloin to carving board and cover with foil and towel to insulate.
Let stand for 10 minutes before carving. Serve with your favorite sauce or condiment.