Marinated Beef Tenderloin Recipe
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.
- 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)
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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