Marinated Beef Tenderloin

Name: Marinated Beef Tenderloin
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 8 servings.
Ingredients: 1 cup soy sauce; 3/4 cup beef broth; 1/2 cup olive oil; 2 tablespoons red wine 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 beef tenderloin roast (3-1/2 to 4 pounds)

TOTAL TIME: Prep: 10 min. + marinating Bake: 55 min. + standing YIELD: 8 servings.

My three grown children and grandkids enjoy this tempting beef tenderloin marinade. Leftovers make wonderful sandwiches with fresh bread and Dijon mustard. I sometimes substitute a marinated eye of round roast. —Connie Scheffer, Salina, Kansas

Ingredients

1 cup soy sauce
3/4 cup beef broth
1/2 cup olive oil
2 tablespoons red wine 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 beef tenderloin roast (3-1/2 to 4 pounds)

Directions

1. In a bowl, combine the first 9 ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight.
2. Drain beef, discarding marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° until meat reaches desired doneness, 55-60 minutes (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. Let stand for 15 minutes before slicing.

Nutrition Facts

7 ounces cooked beef: 610 calories, 40g fat (12g saturated fat), 169mg cholesterol, 2191mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 58g protein.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.