BEEF TENDERLOIN RECIPES RECIPES

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)

MARINATED BEEF TENDERLOIN RECIPE: HOW TO MAKE IT

Marinated Beef Tenderloin Recipe: How to Make It image

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.

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 05 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 8 servings.

Number Of Ingredients 11

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)

Steps:

In a bowl, combine the first nine 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 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 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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

MARINATED BEEF TENDERLOIN RECIPE: HOW TO MAKE IT

Marinated Beef Tenderloin Recipe: How to Make It image

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.

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 05 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 8 servings.

Number Of Ingredients 11

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)

Steps:

In a bowl, combine the first nine 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 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 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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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In a bowl, combine the first nine 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 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 medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. let stand for 15 minutes before slicing.

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