Take your typical beef tenderloin marinade and punch it up when served with this delicious mustard and garlic infused sauce.

INGREDIENTS:
1 Beef tenderloin (about 4 – 6 pounds)
2 cloves garlic, minced
1 Tablespoon extra virgin olive oil
1 teaspoon Italian seasoning
1/4 teaspoon freshly ground black pepper
Garlic Mustard Sauce
1 cup plain non-fat yogurt
2 cloves garlic, minced
2 Tablespoons white wine vinegar
2 Tablespoons dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS:
In your favorite basting bowl combine 2 cloves minced garlic, olive oil, Italian seasoning and 1/4 teaspoon freshly ground pepper. Stir well and rub mixture over the surface of the beef tenderloin.

Set up coals for a central heating area with a space on one side devoid of coals. When coals are ready. Place the tenderloin on the center of your grill’s cooking grate. Sear over high heat for 3 minutes and turn. Move tenderloin over an area of the grill where there are no coals for indirect cooking. Cook until done, about 40 to 50 more minutes or until meat thermometer registers 140 degrees for rare.

Allow roast to stand for 10 to 15 minutes on a warm platter. Carve by slicing thinly across the grain of the meat. Serve with the following Mustard Garlic sauce.

MUSTARD GARLIC SAUCE: Combine yogurt, 2 cloves minced garlic, 2 Tablespoons white wine vinegar, mustard, salt and pepper. Keep covered and refrigerated until ready to serve. Makes about 1 – 1/4 cups of sauce.