Marinated Beef Tenderloin Recipe

5 12 16
Marinated Beef Tenderloin Recipe
Marinated Beef Tenderloin Recipe photo by Taste of Home
Publisher Photo

Marinated Beef Tenderloin Recipe

Read Reviews
5 12 16
Publisher Photo
My three grown children and grandkids enjoy this tempting tenderloin. Leftovers make wonderful sandwiches with oven-fresh bread and Dijon mustard. I sometimes substitute a marinated eye of round roast...and it turns out fine.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 55 min. + standing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 55 min. + standing

Ingredients

  • 1 cup soy sauce
  • 3/4 cup beef broth
  • 1/2 cup olive or vegetable oil
  • 2 tablespoons red wine vinegaror cider vinegar
  • 4 to 5 garlic cloves, minced
  • 1 teaspoon coarsely ground pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot pepper sauce
  • 1 bay leaf
  • 1 whole beef tenderloin (3-1/2 to 4 pounds)

Directions

In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a large resealable plastic bag; add bay leaf and tenderloin. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425* for 55-60 minutes or until meat reaches desired doneness (for rare a meat thermometer should read 140°; medium, 160°;well-done, 170°), basting often with reserved marinade. let stand for 15 minutes before slicing.
Originally published as Marinated Beef Tenderloin in Country Woman November/December 2001, p31

  • 1 cup soy sauce
  • 3/4 cup beef broth
  • 1/2 cup olive or vegetable oil
  • 2 tablespoons red wine vinegaror cider vinegar
  • 4 to 5 garlic cloves, minced
  • 1 teaspoon coarsely ground pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot pepper sauce
  • 1 bay leaf
  • 1 whole beef tenderloin (3-1/2 to 4 pounds)
  1. In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a large resealable plastic bag; add bay leaf and tenderloin. Seal bag and turn to coat; refrigerate overnight.
  2. Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425* for 55-60 minutes or until meat reaches desired doneness (for rare a meat thermometer should read 140°; medium, 160°;well-done, 170°), basting often with reserved marinade. let stand for 15 minutes before slicing.
Originally published as Marinated Beef Tenderloin in Country Woman November/December 2001, p31

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Reviews forMarinated Beef Tenderloin

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Kim User ID: 9379135 280020
Reviewed Dec. 27, 2017

"We used this recipe for Christmas dinner. It was great. Highly recommend this recipe."

MY REVIEW
Remenec User ID: 6059530 278016
Reviewed Nov. 20, 2017

"Wow! This marinate was delicious! Following the advice of other reviewers I used 1/2 cup soy sauce and !/2 Worcestershire. I cooked mine to medium, and it took about an hour and 20 minutes. I covered the meat with foil after an hour to avoid burning on the outside."

MY REVIEW
maryked User ID: 7061082 247908
Reviewed May. 5, 2016

"Loved it and yes it did melt in your mouth."

MY REVIEW
tammykahan User ID: 8187505 216209
Reviewed Dec. 28, 2014

"I made this for a party last night and everyone said it was the best! I used Worchester sauce instead of soy."

MY REVIEW
CinfulCougar User ID: 4604913 216002
Reviewed Dec. 26, 2014

"This was a winner! I did not have soy sauce, so I used Worchester sauce instead. Also, I forgot to put the bay leaf in the bag. But it came out great! I covered the roast for the first half hour and then cooked remaining time uncovered. This was a big hit!!! Very tender and tasty!"

MY REVIEW
NanZim User ID: 3929200 39227
Reviewed Jan. 4, 2014

"My husband and his Dad enjoy hunting. I used a venison loin for this recipe."

MY REVIEW
emsijo User ID: 5238521 34003
Reviewed Dec. 29, 2013

"I used this marinade on 7 1/2 pounds of tenderloin on Christmas Eve dinner for 15 adults and 5 kids. I have never seen that much tenderloin disappear so fast! HIGHLY recommend!!!  I only cooked it for 35 minutes. "

MY REVIEW
jnjrok User ID: 1992251 33526
Reviewed Aug. 4, 2013

"Melt in your mouth delicious! This is the only recipe that I will use from now on."

MY REVIEW
janfryling User ID: 4120272 204597
Reviewed Mar. 11, 2013

"I marinated 4 individual tenderloin filets over night and put them on the charcoal grill. They were delicious! I might cut the recipe in 1/2 next time as this makes a lot, which just gets tossed. I did save 1 cup as recommended and will use again in a few days with other beef entree."

MY REVIEW
tcarver User ID: 5663692 74947
Reviewed Jun. 19, 2012

"This is a keeper."

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