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Marinated Beef Tenderloin

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.
  • Total Time
    Prep: 10 min. + marinating Bake: 55 min. + standing
  • Makes
    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)

Directions

  • 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.

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Reviews

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Average Rating:
  • Kim
    Dec 27, 2017

    We used this recipe for Christmas dinner. It was great. Highly recommend this recipe.

  • Remenec
    Nov 20, 2017

    Wow! This marinate was delicious! Following the advice of other reviewers I used 1/2 cup soy sauce and !/2 Worcestershire. I cooked mine to medium, and it took about an hour and 20 minutes. I covered the meat with foil after an hour to avoid burning on the outside.

  • maryked
    May 5, 2016

    Loved it and yes it did melt in your mouth.

  • tammykahan
    Dec 28, 2014

    I made this for a party last night and everyone said it was the best! I used Worchester sauce instead of soy.

  • CinfulCougar
    Dec 26, 2014

    This was a winner! I did not have soy sauce, so I used Worchester sauce instead. Also, I forgot to put the bay leaf in the bag. But it came out great! I covered the roast for the first half hour and then cooked remaining time uncovered. This was a big hit!!! Very tender and tasty!

  • NanZim
    Jan 4, 2014

    My husband and his Dad enjoy hunting. I used a venison loin for this recipe.

  • emsijo
    Dec 29, 2013

    I used this marinade on 7 1/2 pounds of tenderloin on Christmas Eve dinner for 15 adults and 5 kids. I have never seen that much tenderloin disappear so fast! HIGHLY recommend!!!  I only cooked it for 35 minutes. 

  • jnjrok
    Aug 4, 2013

    Melt in your mouth delicious! This is the only recipe that I will use from now on.

  • janfryling
    Mar 11, 2013

    I marinated 4 individual tenderloin filets over night and put them on the charcoal grill. They were delicious! I might cut the recipe in 1/2 next time as this makes a lot, which just gets tossed. I did save 1 cup as recommended and will use again in a few days with other beef entree.

  • kopfk6947
    Dec 29, 2012

    No comment left