Menu

Roasted Beef Tenderloin

Add a Review
Total Time
Prep: 10 min. + marinating Bake: 40 min. + standing

By Taste Of Home Editorial Team

Recipe by Schelby Thompson, Camden Wyoming, Delaware

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 15, 2022

An overnight marinade provides a savory seasoning for this tenderloin. I've served this simple elegant roast on many special occasions. —Schelby Thompson, Camden Wyoming, Delaware

Test Kitchen Approved

Roasted Beef Tenderloin

0 | 0 Reviews Add your review
Yield: 12 servings
Prep: 10 min
Cook: 40 min
Save Saved Saving print

Ingredients

  • 1/2 cup port wine or 1/2 cup beef broth plus 1 tablespoon balsamic vinegar
  • 1/2 cup reduced-sodium soy sauce
  • 2 tablespoons olive oil
  • 4 to 5 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon pepper
  • 1/2 teaspoon hot pepper sauce
  • 1 beef tenderloin roast (3 pounds)
  • 1 bay leaf
Text Ingredients

Directions

  1. For marinade, whisk together first 7 ingredients. Place roast, bay leaf and 3/4 cup marinade into a large bowl; turn to coat. Cover; refrigerate 8 hours or overnight. Reserve remaining marinade for basting; cover and refrigerate.
  2. Preheat oven to 425°. Place tenderloin on a rack in a roasting pan; discard bay leaf and marinade. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes, basting occasionally with reserved marinade during the last 15 minutes.
  3. Remove roast from oven; tent with foil. Let stand 10 minutes before slicing.

Nutrition Facts

3 ounces cooked beef: 193 calories, 8g fat (3g saturated fat), 49mg cholesterol, 257mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.
Loading Popular in the Community
Loading Reviews