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Marinated Beef Tenderloin Recipe

Marinated Beef Tenderloin Recipe photo by Taste of Home

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My three grown children and grandkids enjoy this tempting tenderloin. Leftovers make wonderful sandwiches with oven-fresh bread and Dijon mustard. I sometimes substitute a marinated eye of round roast...and it turns out fine.

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Marinated Beef Tenderloin Recipe

Prep: 10 min. + marinating Bake: 55 min. + standing

Yield: 6-8 Servings

10 55 65

Ingredients

1 cup soy sauce
3/4 cup beef broth
1/2 cup olive oil
2 tablespoons red wine vinegar
4 to 5 garlic cloves, minced
1 teaspoon coarsely ground pepper
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 bay leaf
1 beef tenderloin roast (3-1/2 to 4 pounds)

Directions

In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a large resealable plastic bag; add bay leaf and tenderloin. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting often with reserved marinade. let stand for 15 minutes before slicing. Yield: 6-8 servings.

Originally published as Marinated Beef Tenderloin in Country Woman November/December 2001, p31

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Marinated Beef Tenderloin

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Reviewed on Mar. 11, 2013 by janfryling

I marinated 4 individual tenderloin filets over night and put them on the charcoal grill. They were delicious! I might cut the recipe in 1/2 next time as this makes a lot, which just gets tossed. I did save 1 cup as recommended and will use again in a few days with other beef entree.

Reviewed on Jun. 19, 2012 by tcarver

This is a keeper.

Reviewed on Dec. 04, 2011 by StMA

Made this last year for Christmas and everyone raved about it.

I'm planning on doing again this year.

Great recipe!

Reviewed on Mar. 23, 2010 by mollyt63

I marinated the tenderloin for a full 24 hours. I baked it just to medium rare and it melted in my mouth!! Absolutely wonderful flavor. I will definitely make this as a holiday treat!!!