- 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)
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Marinated Beef Tenderloin
"Loved it and yes it did melt in your mouth."
"I made this for a party last night and everyone said it was the best! I used Worchester sauce instead of soy."
"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 husband and his Dad enjoy hunting. I used a venison loin for this recipe."
"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. "