Ingredients for - Marinated Beef Tenderloin
How to cook deliciously - Marinated Beef Tenderloin
1. Stage
In a bowl, combine the soy sauce, beef broth, olive oil, red wine vinegar, garlic, black pepper, dried thyme, salt and hot pepper sauce, and mix well. Refrigerate 1 cup, covered, for basting.
2. Stage
Pour the remaining marinade into a shallow dish. Add the bay leaf and beef tenderloin. Turn the meat to coat, cover and refrigerate overnight. Editor's Tip: You can also combine the marinade and beef in a resealable food storage bag. Set the bag on a plate or in a bowl in case of a leak.
3. Stage
Drain the beef, discarding the marinade and bay leaf. Preheat the oven to 425°F. Place the tenderloin on a rack in a shallow roasting pan. Bake, uncovered, until the meat reaches the desired doneness, 55 to 60 minutes, basting often with the reserved marinade. A meat thermometer should read 135° for a medium-rare roast, 140° for medium and 145° for medium-well. Let the meat stand for 15 minutes before slicing. Editor's Tip: Line the pan with aluminum foil or pour a thin layer of water into the bottom of the roasting pan, beneath the rack, so that any dripping soy or garlic from the marinade does not burn and make for difficult cleanup.
