Marinated Beef Tenderloin

Introduction

There’s something truly magical about beef tenderloin. It’s the cut of beef that just feels special, whether it’s for a holiday dinner, a special celebration, or simply when you want to impress your loved ones. The best part? When you marinate this beautiful cut of meat, you’re adding layers of flavor that elevate it from just a fancy roast to a meal everyone will be raving about. The marinade is everything—full of zesty garlic, earthy herbs, and a touch of sweetness that perfectly complements the natural richness of the beef.

I’ll be honest, when I first made beef tenderloin, I was a little intimidated. It seemed like the kind of dish that required a fancy kitchen or a seasoned chef. But let me tell you, with this marinade and a few simple techniques, you can turn this into a crowd-pleaser that’s so much easier than it looks. Whether it’s for an intimate family gathering or a celebratory feast, this marinated beef tenderloin is sure to be the star of your meal.

I first stumbled upon this recipe years ago when I was looking for a way to take my usual Sunday roast to the next level. A good friend had just made marinated beef tenderloin for a special dinner, and I remember how my jaw dropped with every bite. The tenderness, the flavor, the juiciness—it was an experience, not just a meal. From that moment on, this recipe has become a staple in my kitchen. It’s my go-to for any special occasion, and I guarantee once you try it, it’ll become one of your favorites, too.

Why You’ll Love This Recipe

• Easy to Make: Despite its gourmet reputation, this marinated beef tenderloin is surprisingly easy to make. The marinade does most of the work for you, and once it’s ready, you simply roast it in the oven.
• Flavorful: The marinade is where the magic happens. With a blend of olive oil, balsamic vinegar, garlic, herbs, and just a hint of honey, it creates a flavor profile that’s rich, tangy, and just the right amount of savory.
• Tender and Juicy: Beef tenderloin is already known for its incredible tenderness, but marinating it infuses the meat with even more moisture and flavor, making every bite melt in your mouth.
• Perfect for Special Occasions: This is the dish you bring out when you really want to impress. It’s ideal for holiday dinners, birthdays, or any time you want to make a meal feel extra special.

I can’t stress enough how satisfying it is to serve a roast that looks just as impressive as it tastes. The combination of a perfectly cooked, marinated beef tenderloin and all the gorgeous sides you can pair it with is just unforgettable.

Preparation Time and Servings

• Total Time: 4 hours (includes marinating time)
• Prep Time: 10 minutes
• Cook Time: 45 minutes (depending on the size of your tenderloin)
• Servings: Serves 6-8 people, depending on portion size.

Nutrition Facts (Per Serving)

• Calories: 350-400 (depending on size of servings)
• Protein: 45g
• Fat: 20g
• Carbohydrates: 5g
• Fiber: 1g
• Sodium: 300mg

Ingredients

For the Marinade:

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 5 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• Salt and pepper, to taste

For the Beef Tenderloin:

• 2-3 lb beef tenderloin, trimmed (ask your butcher to do this for you if you’re not sure how to trim it)
• 1 tablespoon olive oil (for searing)
• Fresh rosemary sprigs (for garnish)
• Optional: A drizzle of balsamic glaze for serving

Step-by-Step Instructions

1. Make the Marinade

The key to a flavorful beef tenderloin lies in the marinade, so take your time and mix it up just right. In a bowl, whisk together the olive oil, balsamic vinegar, soy sauce, Dijon mustard, honey, garlic, rosemary, thyme, and a generous pinch of salt and pepper. This marinade is both tangy and savory, with a touch of sweetness from the honey that balances the acidity of the vinegar.

Once everything is whisked together, you’ll want to transfer the marinade to a resealable plastic bag or shallow dish. If you’re using a bag, you can easily squeeze the air out to help the marinade coat every inch of the beef tenderloin.

2. Marinate the Beef Tenderloin

Place the beef tenderloin into the bag or dish with the marinade. Seal it tightly, and give the bag a good shake, making sure the beef is well-coated in the marinade. Refrigerate for at least 2 hours, but if you can, let it marinate overnight. The longer it marinates, the more intense the flavors will be, and the more tender your beef will become. I usually aim for a good 4-hour marination, which is plenty of time to let all the flavors soak in.

3. Preheat the Oven and Sear the Beef

Once the beef has marinated, it’s time to cook. Preheat your oven to 400°F (200°C) to get it nice and hot for the roasting process.

While the oven heats up, take the beef tenderloin out of the marinade (reserving the marinade) and pat it dry with paper towels. This helps create a nice sear when you cook it. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the beef tenderloin on all sides for about 3-4 minutes per side, or until it’s beautifully browned. Searing it locks in all those delicious juices and creates a crispy crust.

4. Roast the Beef Tenderloin

Once the beef is seared, transfer the skillet to the preheated oven. Roast the tenderloin for about 35-45 minutes, depending on how well-done you like your beef. For medium-rare, aim for an internal temperature of 130°F (54°C). For medium, 140°F (60°C), and for well-done, 150°F (65°C).

It’s always best to use a meat thermometer to make sure your beef is cooked perfectly. The oven can vary, so keep an eye on the temperature as it roasts.

5. Rest the Beef

Once your beef is done to your liking, take it out of the oven and let it rest on a cutting board for 10-15 minutes. This allows the juices to redistribute throughout the meat, keeping it juicy and tender. I know it’s tempting to dive right in, but trust me, resting is key to a perfect roast.

6. Slice and Serve

Once rested, slice the beef tenderloin into thick, juicy slices. Serve it up with fresh rosemary sprigs for garnish and a drizzle of balsamic glaze for a finishing touch. Your beef tenderloin is now ready to shine as the star of your dinner table.

How to Serve

Here are a few ways to serve your marinated beef tenderloin:

• On its own: This beef is so flavorful that it’s fantastic by itself, especially with the balsamic glaze.
• With roasted vegetables: Serve alongside roasted potatoes, carrots, or Brussels sprouts to create a well-rounded meal.
• Over mashed potatoes: The tender beef pairs wonderfully with mashed potatoes, especially when you drizzle some of the pan juices over the top.
• With a side salad: A simple arugula salad with lemon vinaigrette complements the richness of the beef beautifully.

Additional Tips

1. Make Sure to Pat the Beef Dry Before Searing: Drying the beef after marinating ensures that you get a nice golden-brown crust when you sear it.
2. Don’t Skip the Resting Period: Allowing the beef to rest after cooking is crucial for tenderness.
3. Use a Meat Thermometer: For precise cooking, use a thermometer to ensure your beef reaches the perfect level of doneness.
4. Marinate Longer for More Flavor: If you have time, marinate your beef tenderloin overnight for even more flavor.
5. Make it Spicy: If you like a little heat, add some red pepper flakes to the marinade for a spicy kick.

Recipe Variations

• Herb Variations: If you don’t have fresh rosemary or thyme, try using other herbs like sage, oregano, or tarragon.
• Vegetarian Option: While this recipe is for beef tenderloin, you can try a similar marinade on a thick portobello mushroom or even tofu for a plant-based twist.
• Spicy Kick: Add a teaspoon of chili flakes or some sriracha to the marinade for a bit of spice.

FAQ: Marinated Beef Tenderloin

1. How long should I marinate the beef tenderloin?

For the best flavor, marinate the beef tenderloin for at least 2 hours, but if you can, let it marinate overnight. The longer the beef sits in the marinade, the more it will absorb the flavors, making it more tender and flavorful. Just remember not to marinate for longer than 24 hours, as the acid in the marinade (from ingredients like balsamic vinegar) can start to break down the meat too much and affect the texture.

2. Can I make this recipe with a different cut of beef?

While beef tenderloin is the ideal cut for this recipe because of its tenderness and mild flavor, you can use other cuts such as ribeye or sirloin. However, keep in mind that these cuts may require a slightly different cooking time, and they won’t be as tender as the tenderloin. If you’re using a different cut, be sure to adjust the searing and roasting times accordingly.

3. Can I cook the beef tenderloin on the grill instead of the oven?

Yes, you can absolutely cook the marinated beef tenderloin on the grill! To do so, first sear the beef on high heat for about 2-3 minutes per side to get that beautiful crust. Then, reduce the heat to medium-low and continue grilling, turning occasionally, until it reaches the desired internal temperature. It’s important to monitor the temperature carefully on the grill, as it may cook faster or slower depending on the heat.

4. How do I know when the beef tenderloin is done?

The best way to check doneness is by using a meat thermometer. Insert it into the thickest part of the tenderloin to check the temperature. For the following doneness, here are the internal temperatures to aim for:

• Rare: 120°F (49°C)
• Medium-rare: 130°F (54°C)
• Medium: 140°F (60°C)
• Medium-well: 150°F (65°C)
• Well-done: 160°F (71°C)

Remember to let the beef rest for 10-15 minutes after removing it from the oven to allow the juices to redistribute.

5. Can I prepare the marinade ahead of time?

Yes, you can definitely make the marinade ahead of time! In fact, preparing it a day in advance can help the flavors come together even better. Simply store the marinade in an airtight container in the refrigerator for up to 2-3 days before using it. When you’re ready to marinate the beef, just pour the marinade over the tenderloin and refrigerate as usual.

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Conclusion

There’s nothing quite like a marinated beef tenderloin to bring people together. It’s a dish that feels luxurious without being complicated, and it’s sure to be the highlight of any meal. Whether you’re making it for a special holiday, a family gathering, or just a Sunday dinner, this marinated beef tenderloin is guaranteed to impress.

So go ahead, try this recipe, and get ready for compliments all around. It’s time to turn your dinner into something truly spectacular!