Beef Tenderloin Marinade
1 medium onion, chopped
2 Tablespoons oil
2 cloves garlic, minced
1/4 cup fresh parsley, chopped (I use Italian parsley.)
1/3 cup soy sauce
1 Tablespoon powdered ginger
1 teaspoon allspice
1 teaspoon dry rosemary
3 Tablespoons red wine vinegar
2 Tablespoons brown sugar
1-1/4 cups beef broth
Saute onion in oil. Add rest of ingredients and bring to a boil. Cool.
Trim and tie a whole beef tenderloin, folding long "tail" piece under to make a fairly uniform piece of meat. Place meat and marinade in a 2-gallon Ziplock bag and marinate overnight in the refrigerator, turning occasionally.
At least 1 hour before baking, remove from refrigerator so meat can come to room temperature. Place tied beef on rack in baking pan. Coat with melted butter. Do not cover.
Bake in a 425-degree F oven until thickest part of meat registers 120 degrees F for rare (or until desired doneness is reached). Let meat sit 15-20 minutes, covered with aluminum foil, before removing string and slicing.
NOTE: If you have a different baking method that you are more comfortable with, feel free to use it. Here is another reader's cooking process:
I heat oven to 500 degrees F, roast tenderloin for 15 minutes. Turn oven down to 350 degrees F and roast for 20 more minutes. Test for temp with instant read thermometer. Remove at 120* for rare. Allow to rest for 20 minutes, tented with foil. The temp will rise to 130* for a perfect rare roast.
1 medium onion, chopped
2 Tablespoons oil
2 cloves garlic, minced
1/4 cup fresh parsley, chopped (I use Italian parsley.)
1/3 cup soy sauce
1 Tablespoon powdered ginger
1 teaspoon allspice
1 teaspoon dry rosemary
3 Tablespoons red wine vinegar
2 Tablespoons brown sugar
1-1/4 cups beef broth
Saute onion in oil. Add rest of ingredients and bring to a boil. Cool.
Trim and tie a whole beef tenderloin, folding long "tail" piece under to make a fairly uniform piece of meat. Place meat and marinade in a 2-gallon Ziplock bag and marinate overnight in the refrigerator, turning occasionally.
At least 1 hour before baking, remove from refrigerator so meat can come to room temperature. Place tied beef on rack in baking pan. Coat with melted butter. Do not cover.
Bake in a 425-degree F oven until thickest part of meat registers 120 degrees F for rare (or until desired doneness is reached). Let meat sit 15-20 minutes, covered with aluminum foil, before removing string and slicing.
NOTE: If you have a different baking method that you are more comfortable with, feel free to use it. Here is another reader's cooking process:
I heat oven to 500 degrees F, roast tenderloin for 15 minutes. Turn oven down to 350 degrees F and roast for 20 more minutes. Test for temp with instant read thermometer. Remove at 120* for rare. Allow to rest for 20 minutes, tented with foil. The temp will rise to 130* for a perfect rare roast.