This is the absolute best marinade for beef tenderloin. We've used it for our Christmas Eve dinner the past several years and it never disappoints. We use it for tailgating, too - just put the meat and marinade in a ziplock bag and put it in the cooler until time to grill at the game. It's also great for other meats - I've used it on quail with outstanding results. We've tried other tenderloin recipes, but always come back to this one.
Garlic-and-Rosemary Beef Tenderloin
- 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.
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