Beef Tenderloin Marinade

wigs

Well-known member
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.

 
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