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.