Roasted Beef Tenderloin
An overnight marinade provides a savory seasoning for this tenderloin. Dovetaiing Tip: Cook enough roast beef to have 1 1/2 pounds left over to thinly slice and use on day 4 in Philly Cheesesteak Sliders.
Prep time:
Cook time:
Serving size: 12
Calories per serving: 30
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 30
1/2 cup port wine or 1/2 cup beef broth plus 1 tablespoon balsamic vinegar
1/2 cup reduced-sodium soy sauce
2 tablespoons olive oil
4 to 5 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon pepper
1/2 teaspoon hot pepper sauces
1 beef tenderloin roast (3 pounds)
1 bay leaf
Directions:
For marinade, whisk together first 7 ingredients. Place roast, bay leaf and 3/4 cup marinade into a large bowl; turn to coat. Cover; refrigerate 8 hours or overnight. Reserve remaining marinade for basting; cover and refrigerate.
Preheat oven to 425°. Place tenderloin on a rack in a roasting pan; discard bay leaf and marinade. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes, basting occasionally with reserved marinade during the last 15 minutes.
Remove roast from oven; tent with foil. Let stand 10 minutes before slicing.
Source: tasteofhome.com
Preheat oven to 425°. Place tenderloin on a rack in a roasting pan; discard bay leaf and marinade. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes, basting occasionally with reserved marinade during the last 15 minutes.
Remove roast from oven; tent with foil. Let stand 10 minutes before slicing.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
