Show-Off Beef Tenderloin
Submitted by trich21
Marinated beef tenderloin with red wine, soy sauce, and garlic slivers. Roasted to juicy medium-rare, this is the centerpiece that earns you a standing ovation at dinner.
YIELD
10 - 12 servingsPREP
20 minCOOK
40 minREADY
This is the roast you bring out when you want gasps at the table.
A 5-pound beef tenderloin gets studded with garlic slivers, then soaks overnight in a bold marinade of dry red wine, soy sauce, olive oil, and a kick of hot sauce. The result is deeply seasoned meat with a crust that shatters against buttery-tender pink slices.
Serves 10 to 12, so it’s built for holidays, dinner parties, or any occasion where you want to look like you trained in a French kitchen.
Chef Tips
- Marinate overnight. Six hours is the minimum, but a full overnight soak lets the wine and soy penetrate deep into the meat.
- Let it rest. A 15-minute rest after roasting lets the juices redistribute. Skip this and you’ll lose all that flavor to the cutting board.
- Use a meat thermometer. Pull it at 130F internal for a true medium-rare. Carryover heat will bring it up another 5 degrees while resting.
- Bring it to room temp first. Take the tenderloin out of the fridge 60 minutes before roasting for even cooking edge to edge.
Ingredients
Directions
Make small slits in the tenderloin, insert the garlic slivers and then set aside.
In a large bowl, combine all the remaining ingredients and mix well.
Add the tenderloin, cover, and marinate in the refrigerator for at least 6 hours or overnight.
Preheat the oven to 425 degrees F.
Coat a roasting pan with nonstick cooking spray.
Remove the meat from the marinade and place in the pan, discarding the marinade.
Roast the meat for 35 to 40 minutes for medium-rare or to desired doneness.
Allow to sit for 15 minutes before slicing crosswise to serve.
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