Marinated Beef Tenderloin
Well, Here’s the Story—Why I Love This Recipe
Listen, if you ever catch me actually planning ahead for dinner, there’s a strong chance it’s for this marinated beef tenderloin. I made this for my sister’s birthday once and, honest to goodness, I’d barely gotten the platter on the table before everyone had their forks in. My uncle Pete (who usually claims he doesn’t eat red meat after 5pm—yeah, right) ate three slices and then swore me to secrecy. Some recipes just keep finding their way onto the table… and this is mine. And, no judgment if your marinade gets all over the counter, it happens every single time in my house.
Why I Think You’ll Love This One
I make this when someone needs cheering up (especially if that someone is me!) or if there’s news worth celebrating but I don’t want to stress myself out too much. My family basically fights over the leftovers—actually, on second thought, there’s never any left so maybe that’s wishful thinking. Oh, and it always makes my kitchen smell AMAZING. Sometimes the hardest part is leaving it alone to marinate and not sneaking a taste… but it’s worth the wait.
Here’s What You’ll Need (Plus My Usual Substitutes)
- About 2 pounds (more or less) beef tenderloin—if you get a little over, don’t stress it. I’ve used pre-trimmed before and it’s fine.
- 1/2 cup olive oil (But, I’ve grabbed canola when the olive’s run low. Works just fine.)
- 1/3 cup soy sauce—My grandmother swore by Kikkoman, but honestly, store brand is A-OK.
- 1/4 cup balsamic vinegar or sherry vinegar (I used apple cider vinegar once, didn’t notice much difference.)
- 2 tablespoons Worcestershire sauce—Lea & Perrins if you’re feeling fancy; if not, whatever’s handy.
- 3 garlic cloves, smashed (Or one big ol’ spoonful of pre-minced from a jar when I’m in a hurry.)
- Handful of fresh herbs like rosemary, thyme—or use a teaspoon of dried mixed herbs if you’ve run out.
- Cracked black pepper, as much as you’d like.
- (Optional) A spoonful of Dijon mustard—sometimes I add it, sometimes I forget.
So, How Do We Make It? Here’s the (Mostly) Orderly Way
- Whisk together the marinade. In a big bowl (or, if you’re me and can never find the right bowl, a giant soup mug), whisk the olive oil, soy, vinegar, Worcestershire, mustard if using, and herbs. Toss in the cracked black pepper. Smell it—it should already make you hungry, unless you hate vinegar, then… sorry.
- Poke some holes. Take your beef tenderloin and, using a fork or whatever you’ve got handy, poke a bunch of holes all over. I swear this helps the flavor soak in (and if it doesn’t, well, it’s fun anyway).
- Marinate it. Put the beef in a zip-top bag, pour the marinade over, and kind of smoosh it around. Stick it in the fridge for 4 to 24 hours—I’ve done just 2 hours in a pinch, but longer is definitely better. Flip it once or twice if you remember. Sometimes I forget. It still works.
- Let it come to room temp. Take the beef out of the fridge about 30-45 minutes before cooking. This was one of those tips I didn’t believe until I tried it, but yes, it matters.
- Preheat your oven to 450°F (or as close as you can get—my tiny oven tops out at 425°F on moody days), and set a rack near the middle.
- Sear first. Heat a big ovenproof skillet (cast iron if you’ve got it, but a regular old frying pan works—I’ve even done it in one of those nonstick pans with chipped coating, don’t tell anyone) nice and hot. Sear the tenderloin on all sides until it’s brown and crusty, about 2 minutes per side.
- Roast. Pop the whole thing (skillet and all) into your oven. Roast for about 20-25 minutes if you want medium rare. But check at 15 minutes if you’re nervous—use a thermometer if you’ve got one (135°F is about right for a nice blush inside). More or less time is fine; it’s surprisingly forgiving.
- Rest, rest, rest. Let it hang out on a cutting board, loosely covered in foil, for at least ten minutes. This is where I always get impatient but don’t skip it or your juices will run everywhere (voice of experience, obviously).
- Slice and serve. Thin slices look all elegant, thick ones are hearty and filling. I alternate, depending on whose plate I’m loading up.
Notes From a (Somewhat Distracted) Cook
- Actually, if you only have overnight to marinate, that’s totally enough—more is nice, but not required.
- The garlic sometimes burns a bit when searing—so maybe flick it off first, or don’t worry if there are dark bits after roasting. Adds character, I say.
- My oven runs cooler than a Scottish summer, so sometimes I throw on the broiler for 2 minutes at the end—don’t wander off, though.
Experiments (Some More Successful Than Others)
I once tried adding a splash of red wine to the marinade—good in theory, but honestly, it made it kind of weird and the leftovers tasted a bit off. Using honey instead of balsamic made it sort of sweet (not bad, just different). If you feel like switching it up, try cracked coriander seeds instead of black pepper; I did it once and my cousin asked what restaurant I ordered from.
Don’t Have All the Tools? Neither Do I
Cast iron skillet? Love it, but I’ve done this in a glass baking dish (preheat it a bit or risk a big mess). Oven thermometer broken? Just trust your nose and check the inside after 15 minutes. Meat thermometer? I mean, I use it when I find it in the drawer, but cutting a sneaky slice works too (just don’t tell the purists).
Storing Leftovers (If That’s Even a Thing In Your House)
Wrap whatever’s left tightly in foil or put it in a container in the fridge. Should technically last 2-3 days, but, in my house, it’s gone by lunch the next day, especially if someone discovers it pairs suspiciously well with potato chips (what can I say—don’t knock it).
How I Serve It—But You Do You
We usually slice it up and scatter some fresh herbs over the top, maybe a little sprinkle of flaky salt. My mom insists on horseradish cream, but I love it with garlicky mashed potatoes or, when it’s hot outside, with a tangle of arugula and cherry tomatoes. Oh, and once for some reason we just had it cold, on sandwiches the next day, with a dab of wholegrain mustard—so good.
Lessons Learned—AKA If You Only Read One Thing, Read This
- I once tried skipping the sear to save time; nope, don’t do it! The crust is everything.
- Bringing the beef up to room temp before roasting really does help—makes for juicier slices. I know, I know, I doubted too.
- Patience really is a virtue when resting the meat. Slicing too early means a juicy puddle instead of juicy beef.
FAQ: Real Questions I’ve Actually Gotten (And My Honest Answers)
- Does marinated beef tenderloin really need to marinate overnight? Eh, I’d say try for at least 4 hours, but if you’re pressed for time, even a couple hours gives it decent flavor. I’ve rushed it in under two and nobody’s ever complained.
- What if I overcook the beef? My aunt always said, “just call it roast beef and serve extra sauce!” Honestly, a little over is totally fine, but be sure to let it rest—makes it less dry.
- Can I grill this instead of roasting? Absolutely—just sear it hot, then grill on indirect heat. Here’s a nice grilling guide I found useful once: Serious Eats grilling tips.
- Where do you get your beef? I grab mine at the local farmers’ market when I can (support your local folks!), but I’ve ordered from Porter Road and it’s been awesome.
- How much should I make for a crowd? Figure 1/2 pound per person if you want leftovers, but honestly, it goes fast so maybe round up.
If you want to nerd out about different marinades or proper meat resting temps, this article was super helpful. And let me know if you come up with a marinade twist that actually works—some experiments are better left in the kitchen!
Ingredients
- 2 pounds beef tenderloin, trimmed
- 1/3 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon black pepper
- 1 teaspoon salt
Instructions
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1In a medium bowl, whisk together olive oil, soy sauce, balsamic vinegar, Dijon mustard, garlic, rosemary, black pepper, and salt to make the marinade.
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2Place the beef tenderloin in a large resealable plastic bag or shallow dish, and pour the marinade over the meat, ensuring it is evenly coated.
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3Seal and refrigerate for at least 2 hours, preferably overnight, turning occasionally so the marinade distributes evenly.
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4Preheat your oven to 425°F (218°C). Remove tenderloin from marinade and place on a roasting rack in a roasting pan. Let it sit at room temperature for 20 minutes.
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5Roast for 35 to 40 minutes or until the internal temperature reaches your desired doneness (135°F/57°C for medium-rare). Let rest for 10 minutes before slicing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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