Marinated Beef Tenderloin

Oxmoor House
8 servings


+ Add To Shopping List
1 (3-pound) beef tenderloin, trimmed
1/4 cup butter
1/4 cup Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon meat and gravy browning and seasoning sauce
Fresh parsley sprigs (optional)


Place tenderloin in a 13- x 9- x 2-inch baking dish; set aside.

Combine remaining ingredients, except parsley, in a small saucepan; bring to a boil. Pour over tenderloin; cover and marinate overnight in refrigerator.

Place tenderloin on a rack in a shallow roasting pan, reserving marinade. Tuck narrow end under to make roast more uniformly thick. Insert meat thermometer, if desired.

Bake, uncovered, at 450° for 40 minutes or until meat thermometer registers 140° (rare); baste with marinade.

Cut tenderloin into 1-inch slices. Arrange on a warm serving platter. Garnish with parsley, if desired.

Created date

February 2010