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Roasted Beef Tenderloin

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
  • Total Time
    Prep: 10 min. + marinating Bake: 40 min. + standing
  • Makes
    12 servings

Ingredients

  • 1/2 cup port wine or 1/2 cup beef broth plus 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

Directions

  • 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.
  • 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.
  • 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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Reviews

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Average Rating:
  • geecd
    Dec 19, 2017

    Has anyone adjusted the recipe for a 2 pound tenderloin? Or recommend a per pound time?

  • rettuc
    Mar 14, 2015

    I used a New York Sirloin Roast- 4 star

  • Fr33Huey
    Dec 23, 2013

    My family is still raving about this roasted beef tenderloin.