FRESH THYME BEEF TENDERLOIN 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

BEEF TENDERLOIN RECIPE - HOW TO COOK BEEF TENDERLOIN IN ...

Beef Tenderloin Recipe - How to Cook Beef Tenderloin in ... image

This beef tenderloin is super easy to make thanks to a marinade made up of ingredients you probably already have, and a surprisingly quick cook time.

Provided by Lena Abraham

Categories gluten-free nut-free dinner party dinner main dish meat

Total Time 2 hours 20 minutes

Prep Time 1 hours 20 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 18

Ingredients

1/2 c. extra-virgin olive oil
2 tbsp. balsamic vinegar
2 tbsp. whole grain mustard
3 sprigs fresh thyme
3 sprigs fresh rosemary
1 dried bay leaf
2 cloves garlic, smashed
2 tbsp. honey
1 (2-lb.) beef tenderloin, rested at room temperature for 1 hour
1 tsp. kosher salt
1 tsp. freshly ground black pepper
2 tsp. fresh rosemary, finely chopped
1 clove garlic, minced
1/2 c. Greek yogurt
1/4 c. sour cream
1 tsp. prepared horseradish
Juice of 1/2 lemon
Kosher salt

Steps:

In a large bowl, mix together oil, vinegar, mustard, thyme, sprigs of rosemary, bay leaf, smashed garlic, and honey. Add meat to bowl, cover with plastic wrap, and marinate in refrigerator for 1 hour or up to one day. Optional: Bring tenderloin up to room temperature before baking.
Preheat oven to 450º. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside. Remove tenderloin from marinade and pat dry with paper towels. Season all over with salt, pepper, rosemary, and minced garlic, then place on rack.
Roast until cooked to your liking, about 20 minutes for rare. Let rest 5 to 10 minutes before slicing.
Meanwhile, make sauce: In a medium bowl, whisk together yogurt, sour cream, horseradish, and lemon juice, and season with salt.
Slice tenderloin and serve with sauce on the side.

Nutrition Facts : Calories 631 calories

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3. Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
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2. Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour.
3. Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
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