Directions:
- In a small bowl, combine oil, broth, mustard, vinegar, lemon juice, sugar, garlic and seasonings. Pour 3/4 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate overnight, turning bag once or twice. Cover and refrigerate remaining marinade for basting.
- Drain and discard marinade from beef. Grill, covered, over medium heat 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°;well-done, 170°). Turn once and baste with 1/4 cup reserved marinade during the last 5 minutes.
- Let tenderloin stand 10 minutes before slicing. Serve with remaining reserved marinade. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 608.24 Kcal (2547 kJ) | ||
| Calories from fat | 482.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.65g | 83% | |
|---|---|---|---|
| Cholesterol | 96.37mg | 32% | |
| Sodium | 406.33mg | 17% | |
| Potassium | 497.06mg | 11% | |
| Total Carbs | 1.53g | 1% | |
| Sugars | 0.44g | 2% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 27.98g | 56% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 3.6mg | 20% | |
| Calcium | 18.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 342.08 Kcal (1432 kJ) | ||
| Calories from fat | 271.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.17g | 83% | |
|---|---|---|---|
| Cholesterol | 54.2mg | 32% | |
| Sodium | 228.52mg | 17% | |
| Potassium | 279.55mg | 11% | |
| Total Carbs | 0.86g | 1% | |
| Sugars | 0.25g | 2% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 15.74g | 56% | |
| Vitamin C | 1.4mg | 4% | |
| Iron | 2mg | 20% | |
| Calcium | 10.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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