Roasted Beef Tenderloin Recipe

4.5 2 5
Roasted Beef Tenderloin Recipe
Roasted Beef Tenderloin Recipe photo by Taste of Home
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Roasted Beef Tenderloin Recipe

Read Reviews
4.5 2 5
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 40 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 40 min. + standing

Ingredients

  • 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

Directions

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

Nutritional Facts

3 ounces cooked beef: 193 calories, 8g fat (3g saturated fat), 49mg cholesterol, 257mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

  • 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
  1. 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.
  2. 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.
  3. 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

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Reviews forRoasted Beef Tenderloin

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rettuc User ID: 6059764 222737
Reviewed Mar. 14, 2015

"I used a New York Sirloin Roast- 4 star"

MY REVIEW
Fr33Huey User ID: 7252775 127414
Reviewed Dec. 23, 2013

"My family is still raving about this roasted beef tenderloin."

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