| | Directions | | Early in the day, set tenderloin out at room temperature. Combine all marinade ingredients (all above except for meat); pour over beef. Refridgerate, covered for several hours in a roast pan, turning occasionally. (can do night before). Seven hours before you want to serve, prepare barbeque grill. Remove roast from marinade. Cook roast on grill 6-7 minutes per side (may need to lengthn to 8-9 minutes for very large tenderloins). Remove from grill; replace in pan with marinade. Cover tightly with foil. Allow to sit at room temperature about 6 hours (I put in cold oven). About 30 minutes before serving, preheat oven to 350 degrees. Bake at 350 degrees for 15 minutes (for rare to medium rare) longer for medium to well done. Let meat sit for 10 - 15 minutes prior to slicing. Great with some Holandaise sauce. |
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| Ingredients | | - |  | 1 teaspoon Salt |
| - | | 1 teaspoon pepper |
| - | | 2 teaspoons chopped chives |
| - | | 1/4 cup vegetable oil |
| - | | 3 tablespoons Dijon Mustard |
| - | | 1 teaspoon sugar |
| - | | 1/4 cup soy sauce |
| - | | 3 tablespoons Worcestershire sauce |
| - | | 1/2 cup red wine (make sure its drinkable) |
| - | | 1 whole beef tenderloin |
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