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Herb Scented Tenderloin with Mustard Caper Sauce

  Beef tenderloin butt 4 Pound, trimmed of all fat
  Olive oil 3 Tablespoon
  Marjoram sprigs/Oregano sprigs / 4 tablespoons crumbled dried leaves 8
  Mustard caper sauce 3 Tablespoon

Let tenderloin stand at room temperature 30 minutes.
Rub all sides of tenderloin with oil.
To barbecue, heat coals until gray ash forms.
Spread into overlapping layer and let burn 15 minutes.
Set grill 3 inches above coals.
Set beef on grill and cook about 8 minutes.
Turn and continue cooking, frequently sprinkling coals with herbs, until meat thermometer inserted in thickest part of meat registers 125°F (very rare), 130°F (rare) or 135°F (medium-rare).
Remove and let cool.
May also use broiler.
When ready to serve, slice meat thinly and arrange on platter in overlapping pattern.
Spoon ribbon of Mustard-Caper Sauce down center; pass remainder.

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N Bats's picture
Where's the Recipe for the Sauce? Click on the sauce link and you get a commercial for Ragu!!!
N Bats's picture
Herre's the sauce Recipe which I retrieved from my hard file of zBon Appetit. Mustard Caper Sauce 6 heaping tsp Coarsely Ground French Mustard 4 egg yolks (room temp.) 2 sm green onion, chopped 1/2 tsp chopped fresh marjoram (or pinch dried) 4 Tblsp fresh lemon juice 2C olive oil (room temp) 3 Tbsp capers, rinsed & drained Combine 1st 5 ingredients in food processor and mix until pale and creamy. With machine running, gradually add oil thru feed tube in thin stream, stooping machine occasionally to ensure oil is absorbed. Add cream & capers and mix until blended Can be made up to 3 days in advance.
Herb Scented Tenderloin With Mustard Caper Sauce Recipe