Roasted Beef Tenderloin

Name: Roasted Beef Tenderloin
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12 servings
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

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

Yield 12 servings

Test Kitchen Approved

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

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

Directions

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.
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.
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.

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

Recipe Creator