Ingredients
1 beef tenderloin roast (4 to 5 pounds)1/2 cup olive oil2 green onions, finely chopped2 garlic cloves, minced1 tablespoon each dried basil, thyme and rosemary, crushed1 tablespoon balsamic vinegar1 tablespoon Dijon mustard1 teaspoon salt1 teaspoon pepper
Preparation
Place tenderloin in a large shallow dish. In a bowl, combine the remaining ingredients; pour over meat. Turn to coat; cover and refrigerate overnight.
Prepare grill for indirect medium-hot heat, using a drip pan. Drain and discard marinade from beef. Place beef over the direct heat. 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. Cover and grill for 20-25 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.
