Posted to Thread #1285 at 12:49 pm on Apr 3, 2006
Just yesterday I realized I left out an item (onion) in the list of ingredients when I originally posted this! Very sorry! The directions refer to the onion, but it is nowhere in the list of food items. This is the corrected version. Caryn
This recipe was given to me in 1992 by a friend, Pam Hagedorn, and is superb. I hope you enjoy it as much as I do! Wigs
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 125-130 degrees F for rare (or until desired doneness is reached). Let meat sit 15-20 minutes before removing string and slicing.
Just yesterday I realized I left out an item (onion) in the list of ingredients when I originally posted this! Very sorry! The directions refer to the onion, but it is nowhere in the list of food items. This is the corrected version. Caryn
This recipe was given to me in 1992 by a friend, Pam Hagedorn, and is superb. I hope you enjoy it as much as I do! Wigs
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 125-130 degrees F for rare (or until desired doneness is reached). Let meat sit 15-20 minutes before removing string and slicing.