Marinated Beef Tenderloin Recipe

Marinated Beef Tenderloin Recipe
Photo by: Taste of Home
Rating

100% would make again

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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  • 6-8 Servings
  • Prep: 10 min. + marinating Bake: 55 min. + standing

Ingredients

  • 1 cup soy sauce
  • 3/4 cup beef broth
  • 1/2 cup Crisco® Pure 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.

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

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Marinated Beef Tenderloin Recipe

Marinated Beef Tenderloin

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