Juicy beef tenderloin that will remind you of mom's, in fact it may even be better. Don't worry, we won't tell.
1, 6-lb. beef tenderloin, 4"-5" in diameter
2 tablespoons dry mustard
1 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.