Roasted Beef Tenderloin Recipe

Roasted Beef Tenderloin Recipe photo by Taste of Home

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An overnight marinade provides a savory seasoning for this tenderloin. "I've served this simple elegant roast on may special occasions," says Schelby Thompson, Camden Wyoming, Delaware.

This recipe is:

Healthy

Diabetic Friendly

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Roasted Beef Tenderloin Recipe

Prep: 10 min. + marinating Bake: 45 min. + standing

Yield: 12 Servings

10 45 55

Ingredients

1 beef tenderloin roast (3 pounds)
1/2 cup port wine or 1/2 cup beef broth and 1 tablespoon balsamic vinegar
1/2 cup reduced-sodium soy sauce
2 tablespoons olive oil
4 to 5 garlic cloves, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon pepper
1/2 teaspoon hot pepper sauce

Directions

Tie roast at 2-in. intervals with kitchen string. In a bowl, combine the remaining ingredients; mix well. Pour 3/4 cup marinade into a large resealable plastic bag; add the tenderloin. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade from beef. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered at 425° for 45-60 minutes or until roast reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. Transfer to warm platter. Let stand 10 minutes before slicing. Serve with remaining reserved marinade. Yield: 12 servings.

Nutritional Analysis: One serving (3 ounces cooked beef) equals 328 calories, 16 g fat (7 g saturated fat), 122 mg cholesterol, 391 mg sodium, 2 g carbohydrate, trace fiber, 40 g protein. Diabetic Exchanges: 5 lean meat.

Originally published as Roasted Beef Tenderloin in Light & Tasty October/November 2004, p47