Print Options

Back to Marinated Beef Tenderloin >

Include these items:

Select reviews >

Taste of Home Logo

Marinated Beef Tenderloin

Marinated Beef Tenderloin
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.
6-8 ServingsPrep: 10 min. + marinating Bake: 55 min. + standing

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.
© Taste of Home 2013

2 of 2

Marinated Beef Tenderloin (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013