Balsamic Beef Tenderloin

The first time I had this flavorful beef tenderloin, I knew I had to get the recipe. Thanks to Beba and Ricardo Heros for sharing it with me so I can share it with you.

8 cloves garlic, minced

1 teaspoon salt

1 tablespoon freshly squeezed lemon juice

1 tablespoon balsamic vinegar

1/3 cup red wine vinegar

1/3 cup olive oil

1/3 cup dried Italian seasoning

1/4 cup freshly ground black pepper

1 beef tenderloin (about 3 pounds), trimmed

Vegetable oil, for the grates

Mix the garlic, salt, lemon juice, balsamic vinegar, red wine vinegar, olive oil, Italian seasoning, and pepper in a small bowl until well combined.

Place the meat in a nonreactive dish and pour the marinade evenly over the meat, cover and refrigerate. Marinate for at least 2 hours or up to 6 hours. Remove from the refrigerator 30 minutes before grilling.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the tenderloin from the marinade. Discard the marinade.

Place the tenderloin on the grill. Close the lid and cook, turning several times, until the meat is well browned on all sides and cooked to the desired temperature, 20 to 25 minutes for medium-rare and 25 to 30 minutes for medium.

Transfer to a cutting board and let rest for 5 minutes before slicing. Serve warm.

Serves 6.

Cooking Tip: An instant-read meat thermometer is the best way to tell if your tenderloin is ready. For medium-rare, the thermometer should read 130°F since the temperature will rise another 5 to 10 degrees while the tenderloin is resting.

Do-Ahead: The marinade can be made up to one day in advance. Cover and refrigerate until ready to use.

Variation: Don’t have time to marinate your tenderloin? Just brush with olive oil and generously season with salt and pepper. Follow the cooking directions as listed above.

Marinate: For at least 2 hours or up to 6 hours.

Suggested Sides: Asparagus and Cherry Tomato Salad or Mediterranean Quinoa Salad