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Marinated Beef Tenderloin Recipe

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.
TOTAL TIME: Prep: 10 min. + marinating Bake: 55 min. + standing YIELD: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.

Reviews for Marinated Beef Tenderloin

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MY REVIEW
maryked User ID: 7061082 247908
Reviewed May. 5, 2016

"Loved it and yes it did melt in your mouth."

MY REVIEW
tammykahan User ID: 8187505 216209
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
CinfulCougar User ID: 4604913 216002
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
NanZim User ID: 3929200 39227
Reviewed Jan. 4, 2014

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

MY REVIEW
emsijo User ID: 5238521 34003
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
jnjrok User ID: 1992251 33526
Reviewed Aug. 4, 2013

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

MY REVIEW
janfryling User ID: 4120272 204597
Reviewed Mar. 11, 2013

"I marinated 4 individual tenderloin filets over night and put them on the charcoal grill. They were delicious! I might cut the recipe in 1/2 next time as this makes a lot, which just gets tossed. I did save 1 cup as recommended and will use again in a few days with other beef entree."

MY REVIEW
tcarver User ID: 5663692 74947
Reviewed Jun. 19, 2012

"This is a keeper."

MY REVIEW
StMA User ID: 114800 33524
Reviewed Dec. 4, 2011

"Made this last year for Christmas and everyone raved about it.

I'm planning on doing again this year.
Great recipe!"

MY REVIEW
mollyt63 User ID: 1372994 33230
Reviewed Mar. 23, 2010

"I marinated the tenderloin for a full 24 hours. I baked it just to medium rare and it melted in my mouth!! Absolutely wonderful flavor. I will definitely make this as a holiday treat!!!"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.