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Marinated Beef Tenderloin Photo by: Photo: Tina Cornett / Styling: Mary Lyn H. Jenkins

Marinated Beef Tenderloin

Southern Living JULY 2008

  • Yield: Makes 10 to 12 servings
  • Cook time: 36 Minutes
  • Prep time: 15 Minutes
  • Stand: 15 Minutes

Ingredients

  • 2 (16-ounce) bottles zesty Italian dressing
  • 1/3 cup soy sauce
  • 1/3 cup Burgundy or other dry red wine
  • 1 garlic clove, minced
  • 1/2 teaspoon lemon pepper
  • 1 (5- to 6-pound) beef tenderloin, trimmed
  • Lettuce leaves
  • Horseradish Sauce

Preparation

1. Stir together first 5 ingredients, and pour into a large shallow dish or heavy-duty zip-top plastic bag; add tenderloin. Cover or seal, and chill 8 hours, turning meat occasionally.

2. Remove tenderloin from marinade, discarding marinade.

3. Grill, covered with grill lid, over high heat (400° to 500°) 24 minutes, turning occasionally. Reduce temperature to medium-low heat (less than 300°); grill, covered with grill lid, 12 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium-rare) to 160° (medium). Let stand 15 minutes before slicing.

4. Place tenderloin on a tray lined with lettuce. Serve with Horseradish Sauce.

Note: Tenderloin may be placed on a rack in a shallow roasting pan and baked at 450° for 30 to 40 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium-rare) to 160° (medium).

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Marinated Beef Tenderloin Recipe

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