WHAT TO MAKE WITH BEEF TENDERLOIN RECIPES

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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

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

PERFECT ROASTED BEEF TENDERLOIN RECIPE | MYRECIPES



Perfect Roasted Beef Tenderloin Recipe | MyRecipes image

This beef tenderloin recipe is magic. The result is delicious enough for a special occasion, yet it is simple enough to be made on a weeknight. You can let the beef tenderloin chill for up to 24 hours, if desired. If you prefer medium, cook the tenderloin until it reaches an internal temperature of 140-145 degrees. Purchasing high quality meat will make all of the difference in the tenderness and flavor of the final product. Serve this main with roasted potatoes, asparagus, and a glass of red  wine. 

Provided by Robby Melvin

Total Time 9 hours 10 minutes

Yield Serves 20 (serving size: 2 1/2 oz.)

Number Of Ingredients 6

3 tablespoons unsalted butter, softened
5 teaspoons kosher salt
1 teaspoon dry mustard
¾ teaspoon black pepper
2 cloves of garlic, minced
1 (3- to 3 1/2-lb.) beef tenderloin, trimmed

Steps:

  • Stir together butter, salt, mustard, pepper, and garlic. Place beef on a wire rack in a rimmed baking sheet. Rub butter mixture all over beef, and chill, uncovered, at least 8 hours.
  • Let beef stand about 20 minutes at room temperature. Preheat oven to 425°F. Bake in preheated oven until a meat thermometer inserted into thickest portion registers 135°F (medium-rare), 25 to 30 minutes. Cover loosely with aluminum foil; let rest about 15 minutes before slicing.

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