Use an instant-read meat thermometer to determine doneness. Our tenderloin registered about 135° (medium-rare) after 40 minutes.
Combine first 8 ingredients in a large shallow dish or zip-top freezer bag; add beef. Cover or seal, and chill 8 hours, turning occasionally.
Remove beef from marinade, discarding marinade. Place on rack in roasting pan.
Bake at 425° for 40 to 50 minutes or to desired degree of doneness. Cover loosely with foil, and let tenderloin stand 10 minutes before slicing.
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