An overnight marinade provides a savory seasoning for this tenderloin. I've served this simple elegant roast on many special occasions. —Schelby Thompson, Camden Wyoming, Delaware
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- 1/2 cup port wine or 1/2 cup beef broth plus 1 tablespoon balsamic vinegar
- 1/2 cup reduced-sodium soy sauce
- 2 tablespoons olive oil
- 4 to 5 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon pepper
- 1/2 teaspoon hot pepper sauce
- 1 beef tenderloin roast (3 pounds)
- 1 bay leaf
- For marinade, whisk together first seven ingredients. Place roast, bay leaf and 3/4 cup marinade into a large resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining marinade for basting; cover and refrigerate.
- Preheat oven to 425°. Place tenderloin on a rack in a roasting pan; discard bay leaf and marinade in bag. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 40-50 minutes, basting occasionally with reserved marinade during the last 15 minutes.
- Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Yield: 12 servings.
Originally published as Roasted Beef Tenderloin in Light & Tasty October/November 2004, p47
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Roasted Beef Tenderloin
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Reviewed Mar. 14, 2015
"I used a New York Sirloin Roast- 4 star"
Reviewed Dec. 23, 2013
"My family is still raving about this roasted beef tenderloin."