MARINADE FOR 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 WITH ROASTED VEGETABLES RECIPE: HOW TO MAKE IT

Beef Tenderloin with Roasted Vegetables Recipe: How to Make It image

I appreciate this recipe because it includes a side dish of roasted potatoes, brussels sprouts and carrots, giving me one less dish to think about! —Janet Tucker, Bellevue, Ohio

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 20 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1 beef tenderloin roast (3 pounds)
3/4 cup dry white wine or beef broth
3/4 cup reduced-sodium soy sauce
4 teaspoons minced fresh rosemary
4 teaspoons Dijon mustard
1-1/2 teaspoons ground mustard
3 garlic cloves, peeled and sliced
1 pound Yukon Gold potatoes, cut into 1-inch wedges
1 pound Brussels sprouts, halved
1 pound fresh baby carrots

Steps:

Place tenderloin in a large shallow dish. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin and turn to coat. Cover and refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade., Place the potatoes, Brussels sprouts and carrots in a greased 13x9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425° for 20 minutes; stir., Drain tenderloin, discarding marinade; if desired, tie tenderloin with baker's twine. Place tenderloin over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Remove beef and let stand for 15 minutes. Check vegetables for doneness. If additional roasting is needed, cover with foil and bake for 10-15 minutes or until tender. Slice beef and serve with vegetables.

Nutrition Facts : Calories 283 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 627mg sodium, CarbohydrateContent 16g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 33g protein. Diabetic Exchanges 4 lean meat

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