Marinated Beef Tenderloin
Marinated beef tenderloin is a flavorful and tender dish, perfect for special occasions or elevated meals. The tenderloin, known for its melt-in-your-mouth texture, is enhanced by a well-balanced marinade.
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)
Instructions
- 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.
- 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.
Notes
How to Store Marinated Beef Tenderloin
Wrap a large, unsliced piece of marinated tenderloin beef in storage wrap and foil or transfer it to a large storage container with a lid. Store sliced meat in a resealable food storage bag or container with a lid. When storing the meat, whether unsliced or sliced, you want to ensure that no juices leak and the meat does not dry out.How long does beef tenderloin last?
An uncooked beef tenderloin with marinade will last one to two days in the refrigerator. Once cooked, leftovers last three to four days in the refrigerator.How do you reheat beef tenderloin?
You can reheat beef tenderloin similarly to how you reheat steak. Since beef tenderloin is lean, it is best to quickly reheat slices in a skillet or microwave and reheat a larger piece in the oven. The exterior may lose its rosy hue, but the beef will still be tender if briefly reheated.Can you make beef tenderloin marinade ahead of time?
Stir up the marinade in advance and store it in the refrigerator until you are ready to marinate the beef tenderloin. If making the marinade more than a day ahead, wait to add the fresh garlic because the flavor will intensify as it sits, and you don’t want the garlic to become out of balance with the other ingredients.Marinated Beef Tenderloin Tips
Can you use this beef tenderloin marinade on other cuts of beef?
Tenderloin is one of the best cuts of beef, but this marinade will also work on other beef roasts, like sirloin roasts, or even smaller steaks, like flank steak, which will benefit from the marinade’s tenderizing power.Should you sear beef tenderloin before cooking?
In this recipe, the beef tenderloin is roasted at a high temperature in the oven, which will brown the exterior, so there is no need to sear the meat, but doing so won’t cause any issues. If you want to hear it, heat a thin layer of oil over medium-high heat in a skillet large enough to hold the tenderloin. Cook the tenderloin, turning, until browned. Be sure to pat the meat dry first so it doesn’t splatter in the hot oil.Should you truss the beef tenderloin before cooking?
Trussing refers to tying a large cut of meat with butcher’s twine so that the meat is uniformly shaped. While you might be more familiar with trussing a chicken, any unevenly sized roast can benefit from being tied so that the meat cooks at the same rate. If your marinated tenderloin beef roast has one end thinner than the other, trussing will ensure consistent doneness for the whole piece.What can you serve with marinated beef tenderloin?
Take a cue from steak sides and round out the meal with traditional mashed potatoes or savory-sweet honey garlic green beans. For a festive touch and bright pop of color, add a red wine cranberry sauce.Nutrition
Calories: 610kcalCarbohydrates: 1gProtein: 58gFat: 40gSaturated Fat: 12gCholesterol: 169mgSodium: 2191mg
Tried this recipe?Let us know how it was!