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Marinated Beef Tenderloin Recipe
Marinated Beef Tenderloin Recipe photo by Taste of Home

Marinated Beef Tenderloin Recipe

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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.
TOTAL TIME: Prep: 10 min. + marinating Bake: 55 min. + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. + marinating Bake: 55 min. + standing
MAKES: 6-8 servings

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

  1. 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.
  2. 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.

Reviews for Marinated Beef Tenderloin

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Dec. 28, 2014

"I made this for a party last night and everyone said it was the best! I used Worchester sauce instead of soy."

MY REVIEW
Reviewed Dec. 26, 2014

"This was a winner! I did not have soy sauce, so I used Worchester sauce instead. Also, I forgot to put the bay leaf in the bag. But it came out great! I covered the roast for the first half hour and then cooked remaining time uncovered. This was a big hit!!! Very tender and tasty!"

MY REVIEW
Reviewed Jan. 4, 2014

"My husband and his Dad enjoy hunting. I used a venison loin for this recipe."

MY REVIEW
Reviewed Dec. 29, 2013

"I used this marinade on 7 1/2 pounds of tenderloin on Christmas Eve dinner for 15 adults and 5 kids. I have never seen that much tenderloin disappear so fast! HIGHLY recommend!!!  I only cooked it for 35 minutes. "

MY REVIEW
Reviewed Aug. 4, 2013

"Melt in your mouth delicious! This is the only recipe that I will use from now on."

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