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Roasted Beef Tenderloin Recipe

Roasted Beef Tenderloin Recipe

An overnight marinade provides a savory seasoning for this tenderloin. "I've served this simple elegant roast on may special occasions," says Schelby Thompson, Camden Wyoming, Delaware.
TOTAL TIME: Prep: 10 min. + marinating Bake: 40 min. + standing YIELD:12 servings


  • 1/2 cup port wine or 1/2 cup beef broth and 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. In a small bowl, whisk the first seven ingredients until blended. Pour 3/4 cup marinade into a large resealable plastic bag. Add roast and bay leaf; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.
  • 2. Preheat oven to 425°. Drain beef, discarding marinade and bay leaf in bag. Place roast on a rack in a shallow roasting pan. Roast 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Yield: 12 servings.

Nutritional Facts

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

Wine Pairings

Light-Bodied Red Wine

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