Garlic-and-Rosemary Beef Tenderloin

For a meal that's sure to impress guests, make this Garlic-and-Rosemary Beef Tenderloin. The garlic and dried rosemary in the marinade gives the dish a ton of flavor.


Makes 8 to 10 servings

Recipe from

Southern Living


1/2 cup soy sauce
1/2 cup olive oil
1/4 cup balsamic or red wine vinegar
8 garlic cloves, minced
4 teaspoons dried rosemary
1 (5-pound) beef tenderloin, trimmed
1 tablespoon pepper


Combine first 5 ingredients in a large shallow dish or heavy-duty zip-top plastic bag; add beef. Cover or seal, and chill at least 8 hours, turning occasionally.

Remove beef from marinade, discarding marinade. Place in a roasting pan; sprinkle evenly with pepper, and let stand 30 minutes.

Bake at 500° for 15 minutes or until lightly browned. Lower temperature to 375°; bake 20 more minutes or to desired degree of doneness. Let tenderloin stand 10 minutes before slicing.

November 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note