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Roasted Beef Tenderloin

 Roasted Beef Tenderloin
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.
12 ServingsPrep: 10 min. + marinating Bake: 45 min. + standing


  • 1 beef tenderloin roast (3 pounds)
  • 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 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon pepper
  • 1/2 teaspoon hot pepper sauce


  • Tie roast at 2-in. intervals with kitchen string. In a bowl, combine
  • the remaining ingredients; mix well. Pour 3/4 cup marinade into a
  • large resealable plastic bag; add the tenderloin. Seal bag and turn
  • to coat; refrigerate for 8 hours or overnight. Cover and refrigerate
  • remaining marinade.
  • Drain and discard marinade from beef. Place tenderloin on a rack in a
  • shallow roasting pan. Bake, uncovered at 425° for 45-60 minutes
  • or until roast reaches desired doneness (for medium-rare, a meat
  • thermometer should read 145°; medium, 160°; well-done,
  • 170°), basting occasionally with reserved marinade. Transfer to
  • warm platter. Let stand 10 minutes before slicing. Serve with
  • remaining reserved marinade. Yield: 12 servings.

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Roasted Beef Tenderloin (continued)

Nutritional Facts: One serving (3 ounces cooked beef) equals 328 calories, 16 g fat (7 g saturated fat), 122 mg cholesterol, 391 mg sodium, 2 g carbohydrate, trace fiber, 40 g protein. Diabetic Exchanges: 5 lean meat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.