1 cup soy sauce
3/4 cup beef broth
1/2 cup olive oil
2 tablespoons red wine vinegar
4 to 5 garlic cloves, minced
1 teaspoon coarsely ground pepper
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 bay leaf
1 beef tenderloin roast (3-1/2 to 4 pounds)
1In a bowl, combine the first 9 ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight.
2Drain beef, discarding marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° until meat reaches desired doneness, 55 to 60 minutes (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. Let stand for 15 minutes before slicing.
Prize Winning Recipe
Total Time
Prep: 10 Min. + Marinating Bake: 55 Min. + Standing
An umami-rich overnight marinade transforms beef tenderloin, an already excellent and impressive cut of meat, into marinated beef tenderloin, a special yet easy dinner.
Nutrition Facts
7 ounces cooked beef: 610 calories, 40g fat (12g saturated fat), 169mg cholesterol, 2191mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 58g protein.