Roasted Beef Tenderloin
TOTAL TIME: Prep: 10 min. + marinating Bake: 40 min. + standing
YIELD: 12 servings.
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
Ingredients
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1/2 cup port wine or 1/2 cup beef broth plus 1 tablespoon balsamic vinegar
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1/2 cup reduced-sodium soy sauce
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2 tablespoons olive oil
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4 to 5 garlic cloves, minced
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1 teaspoon dried thyme
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1 teaspoon pepper
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1/2 teaspoon hot pepper sauce
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1 beef tenderloin roast (3 pounds)
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1 bay leaf
Directions
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1.
For marinade, whisk together first 7 ingredients. Place roast, bay leaf and 3/4 cup marinade into a large bowl; turn to coat. Cover; refrigerate 8 hours or overnight. Reserve remaining marinade for basting; cover and refrigerate.
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2.
Preheat oven to 425°. Place tenderloin on a rack in a roasting pan; discard bay leaf and marinade. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes, basting occasionally with reserved marinade during the last 15 minutes.
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3.
Remove roast from oven; tent with foil. Let stand 10 minutes before slicing.
Nutrition 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.
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